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Instructions
In a medium to large mixing bowl, combine the 1 cup all-purpose flour, 1 tablespoon sugar, ½ teaspoon salt, ⅓ c of the ⅔ cup buttermilk, 2 large eggs, and 2 teaspoon vanilla extract. Whisk the ingredients until smooth (it will be sticky and somewhat thick).
Add the remaining ⅓ c of ⅔ cup buttermilk, 1 cup water, 2 tablespoon butter, and 1 teaspoon vegetable oil and whisk until combined. The batter should be smooth, silky, and fairly thin. Refrigerate for at least 30 minutes.
Heat an 8" non-stick skillet or crepe pan to medium and ladle out the crepes onto the skillet in ¼ c portions once heated fully. Roll the pan in a circular motion when pouring the crepe batter, so that the batter is dispersed quickly in a circular shape on the pan.
Allow the crepe to cook for about a minute on each side, use a rubber spatula to loosen the crepe edges to flip the crepe once the first side is done. Serve with sliced 2 cups strawberries, whipped cream, powdered sugar, or syrup (if desired).