Crepe Bar

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Prep Time: 30 minutes
Chill Time: 60 minutes (up to 2 days)
Cook Time: 2-4 minutes per crepe
Total Time: 2 hours

Yield: 12-15 crepes

I’ve always been scared to make crepes and I’m not sure why.  So I went to my baking guru website who never disappoints: Sally’s Baking Addiction and as I figured, she gave me the perfect recipe!  I’ve changed it slightly, but I urge you all to visit her site as she has great recipes and ideas!

Ingredients

  • 3 tablespoons melted butter (plus more for the pan when cooking)
  • 1 cup all purpose flour
  • 1 tablespoon sugar
  • ⅛ teaspoon salt
  • ¾ cup of buttermilk (room temperature)
  • ½ cup of water (room temperature)
  • 2 large eggs (room temperature)
  • 2 teaspoons bourbon vanilla

Directions

  1. Add all your ingredients into a blender and blend for 45-50 seconds or until completely combined.
  2. Add to a squeeze bottle and refrigerate for at least 60 minutes.  I like to make the night before and then use them in the morning for brunch
  3. Prepare an 8” non stick skillet by heading on medium head and greasing with melted butter.  Add a thin layer of batter.  Cook for 1-2 minutes and then flip for another 1-2 minutes.  
  4. Grease the pan with new butter before each crepe.
  5. Cut up berries and whip up some whipped cream and serve!