Ingredients
2 large eggs
2/3 c. buttermilk
1/2 c. cake flour
2 tbsp. melted butter, plus more for pan
2 tbsp. honey
1/4 tsp. kosher salt
Preparation
Step 1Combine all ingredients in a blender or large bowl. Whisk or blend until smooth.Step 2Place an 8" nonstick pan over medium low heat and lightly butter pan. Add a scant 1/4 cup (about 3 tablespoons) crepe batter to pan and swirl into a thin, even layer.Step 3Cook crepe 20 to 30 seconds, or until surface of the crepe is completely dry. Use a small offset spatula to lift the edge of the crepe, then grab edge with fingers and flip. Cook 10 to 20 seconds more, then transfer to a plate. Step 4Repeat with remaining batter and serve as desired.
No cake flour on hand but still got a crepe craving? Try our basic crepe recipe, they’re a classic! (Don’t forget the hazelnut spread. 😉)
