Buttermilk crêpes

If you haven’t read my story about my grandparents, you should. Then you’ll understand why I love cooking with buttermilk. I’m not a pancake lover, but crêpes — any day! Delicious with fresh whipped cream and jam.

Ingredients

• 1 cup unbleached, all purpose flour

• 1 tbsp sugar
  ~

• 2 cups buttermilk

• 2 large eggs

• 1/4 cup of melted and cooled butter

Instructions

1. mix buttermilk, eggs, and butter together

2. in a larger bowl, mix flour and sugar

3. slowly pour the wet ingredients into the dry, whisking as you go

4. whisk steadily until smooth

5. chill for 1 hour

6. heat flat pan on medium

7. pour 1/4 cup of batter into hot pan and swirl pan to spread the batter into a thin layer

8. flip when the first side starts to bubble

9. remove from pan when the second side is golden

Notes

Instead of whisking, you can also use a blender, stand mixer with whisk attachment, or blender to make the batter smooth