Ingredients

The following ingredients have 4 Servings
  • 1 c all-purpose flour ((or bread flour))
  • 1/2 tsp salt
  • 1 Tbsp sugar
  • 2/3 c buttermilk
  • 2 eggs ((large))
  • 2 tsp vanilla extract
  • 1 c water ((cold))
  • 1 tsp vegetable oil
  • 2 cups strawberries ((fresh, add more if you want!))

Instruction

  • In a medium to large mixing bowl, combine the flour, sugar, salt, 1/3 c of the buttermilk, eggs, and vanilla extract. Whisk the ingredients until smooth (will be sticky and somewhat thick).
  • Add the remaining 1/3 c of buttermilk, water, and oil and whisk until combined. The batter should be smooth, silky, and fairly thin. Refrigerate for at least 30 minutes.
  • Heat an 8" non-stick skillet or crepe pan to medium and ladle out the crepes onto the skillet in 1/4 c portions once heated fully. Roll the pan in a circular motion when pouring the crepe batter, so that the batter is dispersed quickly in a circular shape on the pan.
  • Allow the crepe to cook for about a minute on each side, use a rubber spatula to loosen the crepe edges to flip the crepe once the first side is done. Serve with sliced strawberries, whipped cream, powdered sugar, or syrup (if desired).