Having used some buttermilk for my Granny’s Rusk recipe, plus some in the Irish Coffee cake… I still had some left in the bottle… so I googled for some inspiration and was very happy to find what I was looking for in these Buttermilk Crepes.
Slightly thicker than what I would consider to be “crepes” but delicious nonetheless and because of the cinnamon – I really feel that it is important to change the name!
A good “go to” recipe for breakfast and Girl #1 devoured them with Nutella, while I opted for sliced banana with caramel sauce!
Cinnamon Buttermilk Crepes
2 eggs
1/2 cup of sugar
1 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 and half cups of flour
1 teaspoon baking powder
2 Tablespoons butter (melted)
- Whisk together eggs, buttermilk and vanilla extract. Then add sugar
- In a separate bowl, sift together flour, cinnamon and baking powder
- Whisk dry ingredients into buttermilk mixture and stir in melted butter
- Allow to sit for 10-15 minutes
- Heat a non-stick pan over a medium heat
- Using a soup ladle, pour into centre of a pan
- Cook for 2-3 minutes before flipping over for a further 1 minute