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Buttermilk Crepes

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Jul 20, 2013

Pancake stack

Mmm, crepes with ice cream, jam, syrup, sugar, banana/chocolate sauce etc. etc. Is there anything better than to make a whole stack of crepes (like this recipe will give you) and eat them for supper? I loved it as a child and I still love it.

Ingredients

Around 25 crepes

  • 400 g flour
  • 1 L buttermilk
  • 2 eggs
  • 2-3 tsp vanilla extract
  • 100 + 200 ml milk

Directions

Pour flour into a large bowl and add buttermilk gradually to avoid flour lumps. Add the eggs one at the time and stir well. Add vanilla extract. Add 100 ml milk and your batter should now have the correct texture – nicely tender – or else add more milk. Place the batter in the fridge for a couple of hours (or for as long as you have time for).

Stir the batter well. It will become a bit thicker by resting, therefore, add the remaining 200 ml of milk. Now, bake away. I usually have two pans going and listen to some good music or radio; that really speeds up the process. Place the crepes on a dish and cover it with tinfoil to keep them warm.

Eat away!

Pancakes batter I Pancakes batter II Pancakes batter III Pancakes baking

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