Buttermilk Crepes
Thicker, tangy buttermilk crepes with a quick, smooth batter. Sturdy enough for sweet or savory fillings and ready in about 30 minutes.
Equipment
- 1 medium bowl
- 1 whisk
- 1 kitchen scale
- 1 small bowl to melt the butter
- 1 shallow frying pan medium
- 1 spatula for flipping
Ingredients
- 100 g plain all-purpose flour
- Pinch of salt
- 250 g buttermilk
- 2 medium eggs
- 75 –100 ml water start with 75 ml, add more if needed
- 30 g butter for the pan (melted)
Topping
- 150 g raspberries optional
- 2 tbsp icing sugar optional
Instructions
Make the batter
- In a bowl, whisk the eggs until smooth. Pour in the buttermilk and whisk to combine.2 medium eggs, 250 g buttermilk
- Whisk in dry: Add the flour and salt, then whisk just until blended (this order helps prevent lumps).100 g plain, Pinch of salt
- Thin with water: Whisk in 75 ml water to start.75 –100 ml water
Cook the crepes
- Melt the butter in the microwave (short bursts) and keep it nearby.30 g butter
- Warm a non-stick frying pan (or even a stainless steel pan) over low to medium heat.
- Use a pastry or silicone brush to lightly brush the pan with melted butter.
- Cook first crepe (tester): Ladle in enough batter, swirl to coat the bottom of the pan with just one coat.
- Cook 60–75 seconds on each side (first until set and lightly golden - check with a flat spatula that the edges are easily coming away), flip, then cook the other side (you may see some bubbles on the surface).
- Stack the cooked crepes on a plate until ready to serve.
- Adjust batter: If the batter feels too thick or doesn’t swirl easily, whisk in the remaining water (up to 25 ml more, or until pourable).
- Repeat: Brush the pan lightly with butter between crepes as needed and cook the remaining batter.
Serve
- To serve, fold each crepe and scatter fresh raspberries and dust with icing sugar.150 g raspberries, 2 tbsp icing sugar
Notes
- Batter consistency: pourable and easy to swirl, like single cream.
- Butter brushing tip: a thin layer is enough - brushing gives you even browning without greasy edges. (No brush? A folded bit of kitchen paper works.)
- Spelt flour: swap 1:1 for a slightly nutty flavor; you may need a splash more water.
Nutrition
Calories: 70kcalCarbohydrates: 2gProtein: 3gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 54mgSodium: 185mgPotassium: 78mgSugar: 2gVitamin A: 217IUVitamin C: 0.1mgCalcium: 64mgIron: 0.2mg
Tried this recipe?Tag me @candyflossiecooks on Instagram! I'd love to see how your dish turns out ! ✨