Buttermilk Crepes
This recipe is a great addition to a perfectSunday brunch. They are easy to prepare and delicious with any kind of filling you can think of. These can be made gluten-free by simply switching the mix for the gluten-free Bisquick. Store for up to three days in the refrigerator. To reheat leftovers, warm in a skillet with a teaspoon of vegetable oil.
Ingredients
- 4 eggs
- 1 cup granulated sugar
- 2 cups buttermilk
- 2 tsp vanilla extract
- 2 tsp ground cinnamon
- 3 cups Bisquick
- 4 tbsp butter (melted)
- confectioner's sugar (for sprinkling)
Instructions
- In a medium bowl, whisk together four eggs, two cups of buttermilk, and two teaspoons of vanilla extract. Add one cup of sugar and mix well.
- In a separate bowl, sift together two teaspoons of ground cinnamon with three cups of Bisquick.
- Mix the dry ingredients into the buttermilk mixture. Stir in four tablespoons of melted butter. If too thick, add more buttermilk until a pourable consistency. Allow batter to sit for ten to fifteen minutes before making.
- Heat a non-stick skillet over medium heat, grease lightly, and pour one-quarter cup of batter into the center of the pan. These crepes will be thicker than most.
- Cook until the edges brown and gently flip with a spatula.
- Continue cooking until the crepe has set.
- Sprinkle the surface of the cooked crepe with the confectioners’ sugar and roll into a cigar shape.
- Repeat with the remaining batter
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