We love crepes for their light, versatile charm, hailing from the streets of France where they’ve been a breakfast staple for centuries. Our buttermilk twist adds a tangy richness that elevates the classic, making every bite irresistibly tender.
In our kitchen we’ve perfected this simple recipe to deliver foolproof results every time. Whether you’re folding in sweet fillings or savory options buttermilk crepes are a crowd-pleaser that brings a touch of elegance to your table.
Ingredients
In our perfected buttermilk crepe recipe, we gather simple, high-quality ingredients that deliver that signature tangy richness and tender texture. We’ve ordered them here as they are typically used in preparation, with key prep notes for accuracy.
- Buttermilk: 2 cups (chilled, as it helps achieve a smoother batter and enhances the crepes’ fluffiness)
- All-purpose flour: 1 ½ cups (sifted, to ensure no lumps and even distribution in the wet mixture)
- Eggs: 2 large (at room temperature, beaten lightly to incorporate air for better rising)
- Granulated sugar: 2 tablespoons (for a subtle sweetness that balances the buttermilk’s tang; increase to 3 tablespoons for sweeter variations)
- Unsalted butter: 3 tablespoons (melted, plus extra for greasing the pan; we recommend using high-quality butter for optimal flavor)
- Salt: ½ teaspoon (fine sea salt preferred, to enhance the overall taste without overpowering)
- Vanilla extract: 1 teaspoon (optional, for a hint of warmth that complements sweet fillings like fruits or chocolate)
This selection guarantees consistent, versatile results, making our buttermilk crepes ideal for both sweet and savory dishes.
Equipment Needed
After selecting our high-quality ingredients for the buttermilk crepes, we turn our attention to the essential equipment that ensures a seamless preparation process. Gathering the right tools allows us to achieve that perfect, thin, and tender crepe texture every time.
To make our buttermilk crepe recipe, here’s a curated list of equipment. We’ve organized it by category for clarity, emphasizing items that are crucial for optimal results:
- Mixing Tools:
- A large mixing bowl: We use this to combine the buttermilk, eggs, and dry ingredients, ensuring even blending without spills.
- A whisk or electric blender: Ideal for creating a smooth, lump-free batter; a whisk works best for small batches, while a blender speeds up the process for larger ones.
- Cooking Essentials:
- A non-stick crepe pan or skillet (8-10 inches in diameter): This is our go-to for even heat distribution and easy flipping, preventing the crepes from sticking and tearing.
- A flat spatula or crepe spreader: Perfect for gently flipping the crepes once they’re ready, helping maintain their delicate structure.
- Measuring and Prep Tools:
- Measuring cups and spoons: Accurate measurements are key to our recipe’s success, so we rely on these for precise quantities of buttermilk and other ingredients.
- A ladle or pouring pitcher: This allows us to pour the batter evenly onto the pan, controlling the thickness for those signature thin crepes.
With these tools in hand, we’re fully equipped to move forward and execute the steps for our buttermilk crepe masterpiece efficiently.
Instructions
Now that we have gathered our high-quality ingredients and essential tools, we can craft our buttermilk crepes with ease and precision. Let’s follow these straightforward steps to achieve tender, tangy crepes that boast a delicate texture and irresistible flavor.
Prepare the Batter
To create a smooth, lump-free batter for our buttermilk crepes, start by combining the wet and dry ingredients as outlined below. This process ensures the crepes develop their signature tangy richness and airy consistency.
- In a large mixing bowl, add 2 cups of chilled buttermilk and 2 large room-temperature eggs. Whisk them together vigorously for about 30 seconds until fully blended, creating a creamy base that infuses our crepes with a subtle tang and helps achieve that perfect lift.
- Gradually sift in 1 ½ cups of all-purpose flour, 2 tablespoons of granulated sugar, ½ teaspoon of salt, and ¼ teaspoon of baking powder. Use a whisk to gently incorporate the dry ingredients into the wet mixture, stirring for 1-2 minutes until the batter is silky smooth with a pourable consistency—aim for a texture similar to heavy cream, which promises tender crepes that melt in your mouth.
- Melt 2 tablespoons of unsalted butter and let it cool slightly before stirring it into the batter. For an extra flavor boost, add 1 teaspoon of vanilla extract if desired. Cover the bowl and let the batter rest for 10-15 minutes at room temperature; this step allows the flavors to meld and the gluten to relax, resulting in crepes that are soft and pliable with a golden hue when cooked.
Cook the Crepes
Once the batter is ready, it’s time to cook our buttermilk crepes to golden perfection, yielding thin, delicate pancakes with a lightly crisp edge and a soft, buttery center.
- Heat a non-stick crepe pan or skillet over medium heat and add a small pat of unsalted butter, swirling it around until it melts and coats the surface—this creates a non-stick layer that ensures easy flipping and a beautifully browned finish.
- Pour about ¼ cup of batter into the center of the hot pan, then quickly tilt and rotate the pan to spread the batter evenly into a thin, circular layer. Cook for 1-2 minutes until the edges begin to crisp and lift slightly, revealing a lacy pattern and a fragrant, buttery aroma that signals it’s time to flip.
- Use a flat spatula to gently turn the crepe, cooking the other side for an additional 30-45 seconds until it’s lightly golden and speckled with color. Transfer the finished crepe to a plate and cover with a clean towel to keep warm—these crepes should feel flexible yet sturdy, ready to embrace sweet or savory fillings for a versatile meal. Repeat with the remaining batter, adding more butter to the pan as needed for up to 8-10 crepes, depending on size.
Make-Ahead Instructions
One of the beauties of our buttermilk crepe recipe is its flexibility for planning ahead, allowing us to save time without sacrificing that signature tangy richness and tender texture. Whether we’re prepping for a brunch gathering or a quick weekday meal, these strategies ensure our crepes remain deliciously fresh and ready to impress.
Preparing the Batter in Advance
We can mix the batter up to 24 hours before cooking to let the flavors meld and the gluten relax, resulting in even more supple, golden crepes. Here’s how we do it step by step:
- Combine ingredients as per our earlier instructions: After whisking the wet ingredients (like chilled buttermilk and room-temperature eggs) into the dry ones (sifted flour, sugar, and salt), transfer the smooth batter to an airtight container.
- Cover and chill: Seal the container and refrigerate the batter immediately. This step enhances the tangy notes from the buttermilk while preventing over-oxidation.
- Stir before use: When we’re ready to cook, give the batter a gentle stir to recombine any settled ingredients, then let it sit at room temperature for about 15 minutes to regain its ideal consistency.
For optimal results, we recommend storing batter in the fridge for no longer than 24 hours, as extended times can affect the rise and texture.
Storing Cooked Crepes
If we’ve already cooked a batch, our buttermilk crepes store beautifully, staying flexible yet sturdy for up to 3 days when handled correctly. This makes them perfect for make-ahead meals.
| Storage Method | Duration | Key Tips |
|---|---|---|
| Refrigerator | Up to 3 days | Stack crepes with parchment paper between layers to prevent sticking, then wrap tightly in plastic wrap or place in a resealable bag. This maintains their delicate texture for easy filling later. |
| Freezer | Up to 2 months | Lay crepes flat in a single layer on a baking sheet to flash-freeze for 1 hour, then transfer to a freezer-safe bag. Thaw in the refrigerator overnight to preserve that tender buttermilk essence without sogginess. |
Reheating and Serving Tips
To bring our make-ahead crepes back to their warm, golden glory, we reheat them gently. Place a crepe in a dry non-stick skillet over medium heat for 20-30 seconds per side, or microwave between damp paper towels for 10-15 seconds. This ensures they remain pliable for fillings like fresh berries or savory ham, keeping our recipe versatile and foolproof.
Conclusion
We’ve crafted this buttermilk crepe recipe to bring a touch of French elegance right to your kitchen. It’s simple yet transformative, turning everyday ingredients into something truly special.
With its tangy richness and versatility, you’ll find it’s perfect for any occasion, from quick breakfasts to impressive brunches.
We’re confident this guide will help you create crepes that delight every time, so go ahead and make them your own—we can’t wait to hear about your tasty twists!
Frequently Asked Questions
What are buttermilk crepes?
Buttermilk crepes are a twist on the classic French crepe, adding tangy richness from buttermilk for extra tenderness. Originating from France, they’re a versatile breakfast staple that can be filled with sweet or savory options, making them perfect for impressing guests at any meal.
How do I make buttermilk crepes?
Start by mixing wet ingredients like chilled buttermilk and room-temperature eggs with dry ones like sifted flour and sugar for a smooth batter. Let it rest, then cook in a heated non-stick pan until golden, flipping once. This simple recipe yields tender, flexible crepes ready for fillings in under 30 minutes.
What ingredients are needed for buttermilk crepes?
Key ingredients include chilled buttermilk for smoothness, sifted all-purpose flour to avoid lumps, room-temperature eggs for better rising, granulated sugar, unsalted butter, salt, and optional vanilla extract. Using high-quality components ensures a tangy, tender texture perfect for various fillings.
What equipment do I need to make buttermilk crepes?
You’ll need mixing tools like a large bowl and whisk or blender, cooking essentials such as a non-stick crepe pan and flat spatula, and measuring tools like cups and a ladle. These basics help create seamless, professional results at home.
Can I prepare buttermilk crepes in advance?
Yes, make the batter ahead and let it rest in the fridge for flavors to meld and texture to improve. Cooked crepes can be stored too, making them ideal for planning brunches or quick meals.
How should I store buttermilk crepes?
Store uncooked batter in the fridge for up to 24 hours or freeze for longer. Cooked crepes last 2-3 days refrigerated or up to a month frozen; wrap them tightly. Reheat in a pan or microwave to keep them soft and fresh.
What fillings pair well with buttermilk crepes?
Buttermilk crepes work with sweet fillings like fresh fruits, Nutella, or whipped cream, and savory ones such as ham, cheese, or veggies. Their tangy base complements both, allowing endless customization for breakfast, lunch, or dessert.