Buttermilk Crepes with Lingonberry Preserves
Buttermilk Crepes with Lingonberry Preserves
- 4 large eggs
- 1 ½ cups buttermilk*
- 1 cup water
- 2 cups all purpose flour
- 1/3 cup sugar
- 2 teaspoons vanilla
- ½ teaspoon salt
- 6 Tablespoons melted butter
In a blender, combine eggs, buttermilk and water. Add flour, sugar, vanilla and salt. Pulse for ten seconds. Add the melted butter and pulse again.** Heat a small crepe pan, or a small non-stick frying pan. Add butter to coat, then pour one to two ounces of batter into the center of the pan and swirl to spread batter evenly. Cook for 20-30 seconds and carefully flip. Cook the second side for 10-15 seconds and remove to a cooling rack. Continue until all batter is gone. After the crepes have cooled you can stack them, place them in sealable plastic bags then store them in the refrigerater for several days or in the freezer for up to two months.
Serve with Lingonberry preserves purchased at Ikea or at a specialty grocery store.
*Regular milk can be used instead of buttermilk. I used powdered milk and powdered buttermilk for this batch. **If the batter is very bubbly the crepes may tear. In this case place the batter it in the refrigerator for an hour or up to 48 hours for the batter to settle and the for bubbles to subside.
