Step 1

Put everything into a blender and mix until smooth.

Step 2

Refrigerate the batter for an hour to let the bubbles settle and the batter with thicken a bit.

Step 3

Divide the batter into 4 bowls and dye each bowl a different color

Step 4

Add even amounts of each color to a ¼ cup measuring cup (about 1 Tbsp each)

Step 5

heat a large flat skillet on med high and once it's hot pour the batter into the center of the pan then QUICKLY tilt the pan in a circle so the batter spreads to cover the bottom.

Step 6

I cook it for about 40 seconds on each side, the batter will go from shiny to dull and you’ll see small bubbles develop. Use a spatula to loosen the edge and flip the crepe. The time will depends on how hot your pan is.

Step 7

Turn the lower to slow it down a little, or higher to cook a little faster

Step 8

serve right away, or let the crepes cool, stack, refrigerate and serve the next day!

Step 9

Beat the cream cheese until smooth

Step 10

add everything else and beat smooth again!

Step 11

Keep extra refrigerated and it will last a few more days!

Step 12

Combine the buttermilk, butter, sugar and syrup in a LARGE sauce pan.

Step 13

Bring the mixture to a boil on medium heat and boil for 5 mins, stirring constantly.

Step 14

Remove it from the heat and continue stirring and add the vanilla and baking soda (the mixture will get HUGE when you add the soda, just keep stirring and it will go back down).

Step 15

Add the gold luster dust and stir together

Step 16

serve warm, keep refrigerated.