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Buttermilk Crepes - Naleśniki

Delicious and versatile crepes that can be applied to sweet or savory dishes.
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Prep Time 5 minutes
Cook Time 10 minutes
Course Breakfast, Main Course
Cuisine American, French, Polish
Servings 8 crepes

Equipment

  • Cast-iron skillet

Ingredients
  

  • 3 eggs room temp
  • ⅛ tsp salt
  • ¾ cup buttermilk
  • ¾ cup milk
  • 1⅓ cup water
  • 2 Tbsp butter melted
  • 2 cups all-purpose flour

Instructions
 

  • Add all ingredeints to a blender, and blend until smooth.
  • Heat your cast-iron skillet over medium heat. Using a basting/marinade brush lightly apply butter.
  • Pour appoximately ½ cup of batter onto the pan, swirling the pan to evenly coat.
  • When the top of the batter is dry and the edges start to curl up and brown, then you're likely ready to flip. I usually use a silicon spatula to lift the crepe, and a larger turner to flip the crepe.
  • Cook for another couple of minutes until the other side is golden brown. Remove from pan, set aside.
  • Repeat with the rest of the batter, lightly buttering the pan in between each crepe.

Notes

  • If necessary, you can substitute the buttermilk for milk.
Keyword buttermilk, crepe