Using buttermilk in place of regular milk makes the batter a bit thicker, so feel free to add an additional few tablespoons of water if you’re having a hard time getting the crepes to spread. The buttermilk also gives the crepes a lovely, fresh, slightly sour taste that plays off the salty bacon and the slightly bitter birch syrup.
- ● 1 ½ cups butter milk
- ● 1 cup flour
- ● ¼ tsp ground or cracked black pepper
- ● 2 eggs, beaten
- ● 1 tbsp sugar
- ● 1 stick butter
- ● 8-12 strips bacon
- ● Birch syrup to serve
- In a bowl, whisk together buttermilk, flour, black pepper, eggs and sugar until smooth.
- Preheat the oven to 400 degrees. Place bacon on a lined sheet and cook until crisp, about 10 minutes. Remove from the oven and keep warm while you make the crepes.
- Heat a non-stick skillet over medium-high heat. Add a dollop of butter and, when melted, add ¼ cup of crepe batter to the skillet and swirl so that the batter covers the pan. When bubbles begin to form on the surface and edges are brown, flip the crepe and cook until the other side is brown. Repeat with remaining batter.
- Serve the crepes topped with bacon and drizzle with birch syrup.