Buttermilk Crepes

Why You’ll Love This Recipe

These crepes are soft, flexible, and easy to make with just a handful of ingredients. The buttermilk adds a subtle tang that enhances flavor and keeps the crepes tender. They cook quickly, stack well, and can be filled or topped in countless ways, making them incredibly versatile.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup all-purpose flour
2 large eggs
1 1/4 cups buttermilk
2 tablespoons melted butter
1 tablespoon sugar
1/4 teaspoon salt
1/2 teaspoon vanilla extract (optional for sweet crepes)

Directions

1. In a mixing bowl, whisk together the eggs and buttermilk until well combined.
2. Add the flour, sugar, salt, and vanilla extract if using, and whisk until smooth.
3. Stir in the melted butter and mix until the batter is thin and lump-free.
4. Let the batter rest for 10–15 minutes to improve texture.
5. Heat a non-stick skillet over medium heat and lightly grease it.
6. Pour a small amount of batter into the pan, swirling it to coat the bottom in a thin layer.
7. Cook for about 1–2 minutes until the edges lift and the bottom is lightly golden.
8. Flip and cook for another 30–60 seconds.
9. Transfer to a plate and repeat with the remaining batter.
10. Serve warm with your favorite fillings or toppings.

Servings and timing

Servings: 8–10 crepes
Prep time: 10 minutes
Rest time: 10–15 minutes
Cook time: 15–20 minutes
Total time: about 35–45 minutes

Variations

Make them savory by omitting sugar and vanilla.
Add herbs or grated cheese for a savory twist.
Use whole wheat flour for a nuttier flavor.
Incorporate cocoa powder for chocolate crepes.
Add a bit of orange zest for a citrus touch.

Storage/Reheating

Store crepes in an airtight container in the refrigerator for up to 3 days, stacking them with parchment paper in between. Reheat gently in a skillet or microwave until warm. Crepes can also be frozen for up to 2 months and thawed before reheating.

FAQs

Why is my batter lumpy?

Whisk thoroughly or strain the batter for a smooth consistency.

Do I have to let the batter rest?

Resting helps the flour hydrate and results in more tender crepes.

Can I use regular milk instead of buttermilk?

Yes, but the flavor will be less tangy.

How thin should crepe batter be?

It should be thinner than pancake batter, almost like heavy cream.

Why are my crepes sticking?

Make sure the pan is well-heated and lightly greased.

Can I make them ahead of time?

Yes, they store and reheat well.

What fillings work best?

Fruit, whipped cream, Nutella, cheese, or ham are all great options.

Can I make them gluten-free?

Yes, use a gluten-free flour blend.

How do I flip crepes easily?

Use a thin spatula and wait until the edges lift naturally.

Can I freeze crepes?

Yes, stack with parchment paper and store in a freezer-safe bag.

Conclusion

Buttermilk crepes are a light, versatile dish that can be dressed up or down depending on your mood. With their delicate texture and rich flavor, they’re a reliable recipe that brings a touch of elegance to any meal.

Buttermilk Crepes

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Buttermilk crepes are thin, tender, and lightly tangy, making them perfect for both sweet and savory fillings. Their delicate texture and simple preparation make them a versatile choice for any meal.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 18 minutes
• Total Time: 38 minutes
• Yield: 8–10 crepes
• Category: Breakfast
• Method: Pan Fry
• Cuisine: French
• Diet: Vegetarian

Ingredients

• 1 cup all-purpose flour
• 2 large eggs
• 1 1/4 cups buttermilk
• 2 tablespoons melted butter
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract (optional)

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Instructions

1. In a bowl, whisk together eggs and buttermilk until well combined.
2. Add flour, sugar, salt, and vanilla extract if using, and whisk until smooth.
3. Stir in melted butter and mix until the batter is thin and lump-free.
4. Let the batter rest for 10–15 minutes.
5. Heat a non-stick skillet over medium heat and lightly grease it.
6. Pour a small amount of batter into the pan, swirling to coat the bottom in a thin layer.
7. Cook for 1–2 minutes until edges lift and the bottom is lightly golden.
8. Flip and cook for another 30–60 seconds.
9. Transfer to a plate and repeat with remaining batter.
10. Serve warm with desired fillings or toppings.

Notes

• Omit sugar and vanilla for savory crepes.
• Add herbs or cheese for a savory variation.
• Use whole wheat flour for a nuttier flavor.
• Add cocoa powder for chocolate crepes.
• Store in the refrigerator for up to 3 days or freeze for up to 2 months.
• Stack with parchment paper to prevent sticking.

Nutrition

• Serving Size: 1 crepe
• Calories: 110 kcal
• Sugar: 3 g
• Sodium: 120 mg
• Fat: 5 g
• Saturated Fat: 3 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 12 g
• Fiber: 0 g
• Protein: 3 g
• Cholesterol: 55 mg