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Stack of folded buttermilk crepes on a white plate
Oumnia

Buttermilk Crepes

Thin, tender buttermilk crepes with a light tang, ready for any sweet or savory filling. One batch makes 8 large crepes.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 15 minutes
Total Time 45 minutes
Servings: 8 crepes
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 3 eggs
  • 1 tsp salt
  • 3 tbsp sugar
  • 1 tsp vanilla extract
  • 2 cups buttermilk
  • 2/3 cup water
  • 2 cups all-purpose flour
  • 6 tbsp melted butter

Method
 

  1. In a large bowl, whisk together the eggs, salt, sugar and vanilla extract until the sugar begins to dissolve.
  2. Pour in the buttermilk and water and whisk until fully combined. The batter will look thin, which is correct.
  3. Add the flour gradually, whisking to avoid lumps. For the smoothest batter, blend it in a mixer or blender for a few seconds.
  4. Stir in the cooled melted butter until the batter is uniform.
  5. Let the batter rest for 15 minutes so the flour hydrates and the gluten relaxes.
  6. Heat a non-stick skillet over medium heat. Pour in a ladleful of batter and immediately swirl the pan to coat the bottom in a thin even layer.
  7. Cook for 1 to 2 minutes until the edges lift and the bottom is golden, then flip and cook the other side briefly.
  8. Stack the finished crepes on a plate to keep them warm and soft. Repeat for all 8 crepes.

Notes

Blend the batter in a mixer or blender for a few seconds for a completely lump-free result.
Rest the batter at least 15 minutes. Skipping this is the main reason crepes turn out rubbery.
The first crepe is a test while the pan finds its temperature. Adjust the heat and keep going.
No buttermilk? Add 1 tablespoon of lemon juice or vinegar to 2 cups of milk and let it sit 5 minutes.
The batter can be made a day ahead and kept in the fridge, which makes the crepes even more tender.