Our Favorite Recipes

Ingredients:

2 TBSP butter, melted

1 ½ cup buttermilk or regular whole milk

3 eggs, beaten

½ tsp pink Himalayan salt

⅔ cup white all purpose flour

Additional butter 

Butter flavored non-stick spray

This recipe can be found in my cookbook, Lovingly Seasoned Eats And Treats on Page 25 with a few variations.

Be savvy!
There are so many fillings you can incorporate into crepes from sweet to savory!

Try these other ideas!

• Nutella & Banana
• Apple pie filling
• Any pie filling topped with whipped cream!
• Peanut butter & jelly
• Fried ground sausage with scrambles eggs, shredded Colby jack cheese & biscuit gravy
• Sautéed cremini mushrooms with red onions and swiss cheese
• Spinach, mushroom, & feta
• Gyro Crepe- fill with gyro meat, diced tomatoes, sliced red onion, & feta cheese

1. Combine first 5 ingredients in order listed; whisk in the flour to break up any clumps. The butter may harden which is fine.

NOTE: This is a very thin batter. It is supposed to be. The crepes are not supposed to be thick like pancakes or crunchy.

2. Heat a skillet or frying pan; spray non-stick spray to evenly coat the entire pan or skillet; add a bit of butter and melt. 

Pro Tip: You will know the crepe is cooked on the first side when the crepe begins to lift up in areas looking like it is filling up with air underneath.

3. Ladle in about a ½ cup of batter per crepe; fry until edges are browned, about 1 to 2 minutes; carefully flip to cook on other side; be careful not to rip the crepe; cook on other side until done.