Classic Crêpes

A small change for breakfast today. Instead of pancakes, crêpes. Very classic ones, with one exception. Buttermilk instead of milk. Milk lost out to pragmatism. There was simply some buttermilk left over from yesterday’s pancakes, whereas I’d have had to open a carton of milk.

I don’t really use milk myself, so only a cup would have been used from the carton. Pragmatism above all. In the kitchen, especially a primitive one 😉

Unfortunately, there’s no corny story attached to these crêpes, so I won’t go on at length. I simply recommend them.

Oh, and if you don’t have buttermilk, you can of course replace it with ordinary milk.

Recipe details:

Preparation time: 20 minutes

Serves: the ingredients make 9 crêpes about 20 – 22 cm in diameter

How many calories: IT HAS CALORIES

Ingredients for buttermilk crêpes:

• 3/4 cup buttermilk (can be replaced with milk; the crêpes will be sweeter)
• 3/4 cup mineral water (still)
• 1 cup plain wheat flour
• 1 hen’s egg
• a pinch of salt
• butter (for the pan)
• fillings (mine: Nutella, twaróg cheese, honey, pear)

Recipe for classic crêpes:

I beat the egg in a bowl. I added a pinch of salt and the flour, and mixed lightly. I poured in the buttermilk and water. I mixed thoroughly to make a smooth, runny batter (as shown in the photo).

I cooked them in a crêpe pan, heating a little piece of butter (about 1 cm by 0.5 cm) and spreading it all over the pan, for about 1 – 1.5 minutes on each side (the main thing is for the crêpe to release from the pan on its own so you can toss it to turn it over).

I rolled up the finished crêpes, first spreading them with Nutella and adding pear (for Ninka), or filling them with twaróg and honey (for myself :). But of course you can make them however you like. Enjoy!