About this recipe:I think everyone has their own special crepe recipe, and this is mine! This recipe was passed down to me by my grandmother, and mother. This is a recipe for thin buttermilk crepes.
Makes: 30 crepes
100g caster sugar
1/2 teaspoons salt
1 teaspoon vanilla extract (optional)
250g plain flour
1 teaspoon bicarbonate of soda
250ml boiling water
4 tablespoons vegetable oil
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Method Prep:5min › Cook:20min › Ready in:25min
Using a food processor, blender or hand held liquidiser combine the buttermilk and eggs and pulse until smooth.
Add the sugar and salt and if you are making these crepes to have with sweet toppings, you can add 1 teaspoon of vanilla extract. Mix well then add the flour and 500ml water and pulse until smooth and lump free.
Place the bicarb in a heatproof bowl then add the boiling water and stir. Immediately pour into the crepe batter and mix well.
Warm a little of the oil in a large frying pan over a high heat. When hot, place up to a ladle full of the mixture into the pan (depending on the size of crepe you want) then immediately tilt the pan all around to spread out the mixture. As soon as the crepe bubbles, flip over an cook the other side very quickly, just until golden brown. Remove from the pan and keep warm. Repeat with the rest of the batter. Serve hot with desired toppings.
If you have leftover batter, you can place it in the fridge and make more crepes the following day. The crepes will taste even better once batter has some time to rest.