Are you looking for a delicious new recipe to add to your breakfast roster? Well look no further, because recipe developer Julie Miguel is here to show us how to whip up some simple buttermilk crepes! Whether you’re craving something sweet or longing for a savoury snack, these crepes are perfect for even the most hectic mornings. Once you get taste, we know you’ll be ditching your boring ceral in no time.
INGREDIENTS
- 2 eggs
- 1 cup all purpose flour
- 1 tsp baking powder
- 2 cups buttermilk
- 1 tsp granulated sugar
- 1 tsp vanilla extract
- 4 tbsp unsalted butter melted
Ham, cheese, sauteed vegetables & pesto filling
- 2 cups peppers, mushrooms, spinach chopped & sauteed
- 20 thin slices smoked ham
- 300 grams cheese sliced
- 1/2 cup basil pesto
S'mores filling
METHOD
Crepes:
- Melt the butter and let it cool slightly.
- In a blender, combine eggs, flour, salt, sugar, vanilla, buttermilk and melted butter. Put the lid on your blender and process the mixture until smooth, about 1 minute. Refrigerate for 1 hour (this gives any gluten formed during the mixing process time to relax and allows air bubbles to work their way out).
- Heat a large non-stick skillet to medium-high heat. Grease with a small layer of butter or cooking spray.
- Pour 3 tablespoons of the crepe batter into the centre of the skillet. Lift and tilt the skillet to evenly coat the bottom (you want the crepes really thin). Cook until the top of the crepe appears dry (About 45 seconds – 1 minute).
- Turn the crepe using a spatula and cook the other side for 20 seconds longer until just cooked, not crispy.
- Remove the crepe from the skillet and transfer to a wire rack to cool.
- Repeat with remaining batter, greasing the skillet as needed.
Ham, cheese, sauteed vegetables & pesto filling:
- On each crepe, layer a slice of cheese, pesto, smoked ham, peppers, mushrooms and spinach on the top half of the crepe.
- Fold the crepe in half, then into fourths to form a triangle that is open at the top.
- In a large skillet that has been heated to medium high heat, add a small amount of butter to grease the bottom of the skillet. Put the crepe in the skillet and cook on each side for a few minutes until the cheese is melted and bubbly. Serve very warm.
S’mores filling:
- Preheat your oven to 350 degrees Fahrenheit.
- Spoon about 1-2 tablespoons of chocolate hazelnut spread on to a crepe and spread it over the surface of the crepe. Add a layer of mini marshmallows to half the crepe surface.
- Fold the crepe in half, then into fourths to form a triangle that is open at the top. Assemble remaining crepes.
- Add crepes in a single layer to a parchment lined baking sheet and bake until the marshmallows are melted, about 5 minutes.
- Arrange the crepe on a plate and top with a dallop of whipped cream, crushed graham crackers and shaved dark chocolate. Serve immediately.