Cultured Buttermilk Crepes

These piquant crepes are the perfect match for any preferred dessert crepe fillings such as yoghurt or whipped cream with macerated strawberries. They are also perfect served warm with fresh fruit or a drizzle of honey.

Ingredients make approx. 25 crepes

2 eggs (100g)

1¼ cup cultured buttermilk (300g)

1 cup plain flour (180g)

1 tbls caster sugar (15g)

¼ tsp sea salt

2 tbls melted butter (40g)

Method

Place eggs in a bowl and beat lightly with a whisk. Pour in the buttermilk and combine. Add flour, sugar and salt in a steady stream while whisking until batter is smooth. Blend in the melted butter and allow the mixture to rest for at least 30 minutes. Heat a nonstick 18 cm round frying pan over medium heat. Lightly grease with melted butter or spray oil. Pour 25 g batter into the pan and swirl it around as a result the bottom should be evenly coated. Cook the crepe for approx. 1 minute on one side until golden. Flip the pancake over and cook the other side for approx. 30 seconds. Slide the pancake out of the pan and pile on a plate. Continue until all the batter is used. Cover the crepes and place in the fridge or for use within an hour keep warm in a 100ºC oven.

Note: For stronger flavour add ingredients such as the zest and juice of lemon, lime or orange.