My homemade strawberry buttermilk crepes are a delicate and light breakfast treat that everyone will enjoy. They are super simple to make and can be whipped up in a pinch. These thin delights are a perfect weekend breakfast treat, especially once the strawberries are in season.
In a medium to large mixing bowl, combine the 1 cup all-purpose flour, 1 tablespoon sugar, ½ teaspoon salt, ⅓ cup 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).
1 cup all-purpose flour, ½ teaspoon salt, 1 tablespoon sugar, ⅔ cup buttermilk, 2 large eggs, 2 teaspoon vanilla extract
Add the remaining ⅓ cup 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.
1 teaspoon vegetable oil, 1 cup water
Heat an 8" non-stick skillet or crepe pan to medium and ladle out the crepes onto the skillet in ¼ cup 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).