Buttermilk Crepes

• 1 1/2 cups all-purpose flour
• 1 1/2 cups buttermilk
• 3 large eggs
• 13 cup sugar
• 4 Tbs. unsalted butter, melted
• 1 tsp. vanilla extract
• 1/2 tsp. salt
• Fillings: fresh berries, preserves, cooked apples, Nutella (chocolate-hazelnut spread)

1. Place all crepe ingredients in blender; blend until no lumps remain.
2. (Scrape down sides to incorporate all ingredients.)
3. Let batter rest 1 hour, or cover and refrigerate overnight.
4. Preheat oven to 200F.
5. Coat large nonstick skillet with cooking spray; warm over medium-high heat.
6. Meanwhile, whisk batter several times until consistency of heavy cream.
7. If necessary, thin with up to 1/4 cup water.
8. Pour 1/4 cup batter into hot skillet.
9. Lift skillet, and swirl batter around to coat bottom.
10. Return to heat, and cook 3 to 4 minutes, until edges begin to brown and air bubbles form under center of crepe.
11. Slide edge of spatula under and around sides of crepe.
12. Carefully flip over, and cook 2 to 3 minutes more, until browned.
13. Transfer warm oven.
14. Repeat with remaining batter.
15. If serving with a specific filling, spoon line of filling down middle of each crepe, and roll or fold closed.
16. Place 2 or 3 filled crepes on each plate, and serve.

flour, buttermilk, eggs, sugar, unsalted butter, vanilla extract, salt, fresh berries

Taken from www.vegetariantimes.com/recipe/buttermilk-cr-pes/ (may not work)