Sunday Breakfast- Buttermilk Crepes

One of my favorite things about the weekend is that there is usually time for a special, leisurely breakfast.  There wasn't time on Saturday because we had to rush the girls out the door so they could meet with the other students and catch their flight back to Japan.  But there was time on Sunday, and I wanted to do something fun and tasty before church.  We had lots of buttermilk in the fridge that needed to be used, so I decided to make...buttermilk crepes!

We stuffed the crepes with sliced peaches and apricots, and scrambled a few eggs with the leftover egg whites from the crepes.  It made for a fun and satisfying breakfast, perfect for a summer morning!

Buttermilk Crepes

from nataJane

1 1/2 cups buttermilk

3 egg yolks

2 Tbsp vanilla

1 1/2 cup flour

3 Tbsp sugar

1/2 tsp salt

5 Tbsp melted butter

1.  In a large mixing bowl, combine buttermilk, egg yolks, and vanilla.  Add flour, sugar, salt, and melted butter and mix well.

2.  Heat a skillet over medium heat and coat with nonstick cooking spray.  Pour about 1/4 cup batter into the skillet and tip to spread it around.  When bubbles form on the top and the edges are dry, flip over and cook until lightly browned and edges are golden.  Repeat with remaining batter.