An alternative to sweet crepes without butter or milk. The buttermilk gives it a delicious flavor and smooth texture.
Mix all dry ingredients and sieve them into a mixing bowl. Mix in the egg. Whisk in the wet ingredients (buttermilk, water, oil) until a uniform mix is formed. If you need more water, add it now. The mix must be fairly fluid but not completely liquid. Preheat one non-sticky pan (or two to save time). When the pan is hot (test it by dropping a little of water and see if it sizzles), pour a large spoonful of mix (eg use a soup serving spoon). Speard the mix on the pan by tilting the pan in a circular manner until the mix is spread thinly and evenly. Turn the pancake after a couple of minutes, when the borders become solid. To turn the pancake, peel carefully from the side using your fingers (use wet fingers to avoid burns). Wait one or two more minutes and move the pancake to a serving plate. Repeat the process until all the pancakes are done.
Serve with chopped fruit, whipped cream and maple syrup.
Eat them rolled on the fruit, cream and syrup, or make layers of cakes and filling. However you want to eat them, they are delicious.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (248g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 507 | ||
Calories from Fat: 100 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.1g | 15 % | |
Saturated Fat 2.1g | 11 % | |
Monounsaturated Fat 3.8g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 97.2mg | 30 % | |
Sodium 210.9mg | 7 % | |
Potassium 1005.4mg | 26 % | |
Total Carbohydrate 73.4g | 22 % | |
Dietary Fiber 10.2g | 41 % | |
Sugars, other 63.1g | ||
Protein 27.4g | 39 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 507
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