- 220g/2 cups flour
- 875ml/3.5 cups buttermilk or kefir
- 2 eggs
- 3 tbsp vegetable oil
- 0.5 tsp baking soda
- 1 tbsp sugar
- 1 tsp salt
For the bowl and whisk method
In a large mixing bowl mix eggs, flour, 1 cup of buttermilk, baking soda, oil, sugar and salt with a whisk. It's important to incorporate liquid gradually to avoid lumps. When the mixture is smooth and lump free, add remaining buttermilk.
The consistency of the batter should be the same as of heavy cream. Let stand for 20 minutes. You should see small bubbles on the surface of your batter.
Preheat your non-stick frying pan on medium heat and grease it with an odourless oil. ( I usually put some oil on a paper towel and rub the frying pan with it to ensure even coating.)
With a ladle or a measuring cup pour ½ cup of batter in the pan and tilt the pan slightly so batter runs to the edges forming a thin and round crepe. Cook it until the top of the crepe looks dry, then flip with a spatula and cook for 1 minute longer. (See photos in post for reference.)
Remove to a platter and spread a little butter if desired. Repeat with the next crepe and continue cooking until all batter is used. Stack the crepes on top of each other.
Calories: 325kcal | Carbohydrates: 41g | Protein: 11g | Fat: 13g | Saturated Fat: 9g | Cholesterol: 70mg | Sodium: 661mg | Potassium: 254mg | Fiber: 1g | Sugar: 9g | Vitamin A: 310IU | Calcium: 175mg | Iron: 2mg