Buttermilk Crêpes

Buttermilk Crêpes


These crêpes were very satisfying. A grocery store where I live has weekly sales that sometimes include cookware. Since I always wanted a crepe pan, I got this pan for a very great price. It works well. The best heat for making crepes is probably between medium-low and medium. I have big plans for these crêpes. The batter is probably thicker than the batter for crêpes made with milk. I used an existing recipe. I substituted milk with buttermilk, I added 1 additional teaspoon of sugar, and I added 1/4 cup of water.


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