Print

Buttermilk Crepes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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)

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

Find it online: https://thefamilycooking.com/buttermilk-crepes/