Dessert

Mimichelley's sweet buttermilk breakfast crepes is for Breakfast, Dessert.

Mimichelley's sweet buttermilk breakfast crepes takes 40 minutes to prepare.

Mimichelley's sweet buttermilk breakfast crepes takes 15 minutes to cook.

Mimichelley's sweet buttermilk breakfast crepes makes 9 servings.

The ingredients for Mimichelley's sweet buttermilk breakfast crepes are:

4 extra large brown egg
1.5 cup water
6 T Buttermilk powder
3 TBrown sugar
Pinch (or to taste) Himalayan Pink Salt or Sea salt
1 C cake or finely ground wheat flour
.25 t Vanilla Extract
4 T melted butter (salted or unsalted)

Here is how you make Mimichelley's sweet buttermilk breakfast crepes:

Blend together all liquid ingredients in the blender. Whisk dry ingredients together in a separate bowl. On the lowest possible blender settings, gradually add dry ingredients to the wet ingredients and blend for 2-3 minutes until lump free & smooth. Let batter rest in the refrigerator for at least 30 minutes to allow the gluten to relax. Blend again 30 seconds prior to use. Heat a crepe pan on medium low heat for 1 minute. Brush pan with a light coat of oil or butter. Pour batter into pan and swirl pan to cover the bottom with an even coat of batter. Allow batter to cook only until the top of the batter is dry. Flip crepe with fingers or a spatula and cook the other side for 20-30 seconds.Serving Size: Makes enough batter for nine crepes at 1/4 C per crepeNumber of Servings: 9Recipe submitted by SparkPeople user MIMICHELLEY.

The nutritional information for Mimichelley's sweet buttermilk breakfast crepes is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 154.5

• Total Fat: 8.2 g
• Cholesterol: 121.1 mg
• Sodium: 138.4 mg
• Total Carbs: 15.0 g
• Dietary Fiber: 0.4 g
• Protein: 5.8 g

Mimichelley's sweet buttermilk breakfast crepes is French cuisine.