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Buttermilk Crepes

Homemade buttermilk crepes are the perfect choice for a delicious breakfast or an after-dinner dessert treat. Thin, soft, and buttery, this easy crepe recipe comes together quickly and can be served with sweet or savory fillings.

buttermilk crepe recipe

The best crepe recipe with buttermilk

My mom’s family is part French, and French crepes were a staple during my childhood. She would always make them with lots of butter, and I still remember the intoxicating smell wafting through our house.

These buttermilk crepes are my take on classic crepes. Instead of regular milk, my easy recipe uses buttermilk, which creates super soft and light crepes with a touch of tanginess.

I’ll show you how to make them, what equipment to use, along with plenty of tips for success. We talk about various serving and filling options. If you enjoy thin, airy crepes, you’ll love this recipe!

For more treats with buttermilk, try our buttermilk coffee cake, buttermilk bread pudding, and buttermilk French toast!

What are buttermilk crepes?

Buttermilk crepes are a thin type of pancake made of buttermilk, eggs, melted butter, and flour. Cooked in a shallow frypan, they are thin, pliable, and delicate.

They can be served with sweet garnishes. Condiments such as jam or curd, whipped cream, fresh fruit, or ice cream make them perfect for breakfast and dessert.

Spinach, mushrooms, ham, and cheese are wonderful savory fillings for lunch and dinner.

buttermilk crepe ingredients

Ingredients

With only 4 basic fridge and pantry ingredients, this easy buttermilk crepes recipe will become a family favorite! Please scroll down to the recipe card for exact quantities.

  • All-purpose flour provides structure to the batter. No baking powder is needed here – the goal is flat, delicate pancakes, not fluffy, thick American pancakes.
  • Buttermilk makes the crepes incredibly light and tender, and adds a subtle tangy flavor. If you don’t have buttermilk, mix 2 cups whole milk with 2 tablespoons lemon juice or white vinegar. Let sit for about 10 to 15 minutes until the mixture thickens.
  • Eggs bind the batter together and provide richness. Be sure to use room-temperature eggs. If you forgot to take them out of the fridge in time, place them in a bowl of warm (not hot) water for 10 minutes.
  • Melted Butter gives the crepes a lovely buttery flavor and prevents the crepes from sticking to the pan. I like to use salted butter for savory crepes and unsalted for sweet crepes.

Can I add sugar?

I usually don’t include sugar because my family likes the flexibility of adding sweet and hearty fillings as they want.

But if you prefer sweet dessert crepes, feel free to include some granulated sugar for a touch of sweetness. Add 1 tablespoon for moderately sweet crepes and 2 to 3 for very sweet crepes.

crepe recipe

How to make buttermilk pancakes

Buttermilk crepes may seem fancy, but follow along to see how simple they are to make at home. You can make crepes 2 ways, by hand with a whisk + bowl, or with a blender. We discuss both methods so you can choose depending on your equipment.

mix buttermilk crepe batter

Make buttermilk crepes by hand

To prepare buttermilk crepes by hand, you’ll need a large mixing bowl, a jug (or large measuring cup), and a whisk. I always use this method because it’s simple, and clean-up is easy.

  1. Combine wet ingredients. Place the buttermilk, eggs, and melted butter into a jug and whisk to combine.
  2. Mix batter. Place the flour (and sugar if using) in a large mixing bowl. Pour a quarter of the liquid mixture into the flour and whisk until you have a thick slurry. The batter will be quite thick at this point. Gradually add the remaining buttermilk mixture while continuously mixing. Work slowly to create a smooth, lump-free batter.
  3. Refrigerate. Cover the bowl and place the batter in the refrigerator for 30 minutes to an hour.

Make crepe batter with a blender

Using a blender is a super quick way to mix a lump-free batter. If this is your first time making crepes and you have a blender, I recommend this method.

  1. Blend it up. First, add the flour (and sugar) to the blender cup. Then add the milk, eggs, and melted butter and blend until completely incorporated. It’ll take 30 seconds to a minute.
  2. Chill batter. Leave the blender with the lid on or transfer the batter into a mixing bowl and cover it with plastic wrap. Chill for 30 minutes to 1 hour.
cook buttermilk crepes

Cook buttermilk crepes

To cook the crepes, grab a 9-inch / 23 cm non-stick frying pan, skillet, or crepes pan. Using a non-stick pan is key, so flipping the crepes is easy.

  1. Prep the pan. Heat the pan over medium heat. Then lightly grease with 1/2 tbsp butter and wipe away any excess. Keep the butter nearby to grease the pan as needed.
  2. Cook crepe. Remove the batter from the fridge. Scoop up 1/4 cup of batter and pour into the center of the pan. Tilt and swivel the pan to disperse the batter. Cook for 1 to 2 minutes, until the edges turn slightly crispy and pull away from the pan.
  3. Flip crepe. Slide around the edge of the crepe to ensure it isn’t sticking. Then flip the crepe over and cook for another minute, until golden brown. Slide the crepe onto a large plate.
  4. Repeat. Continue this process, cooking 1 crepe at a time, until all batter is used up. Give the batter a quick whisk before pouring a new crepe, and add a splash of milk if you find the batter too thick.
easy crepes

Keep crepes warm between batches

Pile the buttermilk crepes on a plate on top of one another as you cook them. Cover the stack with a piece of tin foil or a clean, dry tea towel. The steam will keep the crepes warm and soften the crispy edges.

You can enjoy buttermilk crepes warm or cold, depending on your personal preferences. Here are some tips on reheating them:

  • Microwave: If you want to reheat them cover them with a damp paper towel and warm them for 30 seconds in the microwave.
  • Pan: You can also reheat them individually in the pan over medium-low heat for 20-30 seconds per side.
  • Oven: Wrap the stack in aluminum foil and put it in a preheated oven at 300°F / 150°C / gas mark 2 for 10 minutes.
stack of buttermilk crepes

Tips for success

Buttermilk crepes are super simple to make, and here are a few extra tips to make yours turn out as delicious as possible. They are sure to become a new family favorite!

  • Smooth batter: When incorporating the wet ingredients and flour, go slowly to make sure the batter is lump-free. It allows the wet to loosen up the flour and form a smooth slurry that gradually thins out as you pour in more liquid.
  • Chill the batter: The secret to tender crepes is letting the flour absorb moisture, and the gluten relax. These 2 factors create the best texture.
  • Use a non-stick pan to ensure the crepes don’t stick and are easy to flip.
  • Butter the pan: This adds a lovely, buttery flavor and prevents the batter from sticking.
  • Swirl the batter: After pouring the batter into the pan, tilt your wrist, holding the pan to disperse the batter across the pan evenly, and cover the whole base of the pan.
  • Fill holes in your crepes: If the batter doesn’t coat the entire pan when you swirl it around, simply drip a little batter to fill any gaps up.
  • Watch the temperature of the pan: Set the pan over medium heat. Throughout cooking the crepes, the pan should steam lightly. Reduce the heat to medium-low if the crepes are smoking or burning.

Variations

  • Sweet flavorings: Try adding 1 teaspoon vanilla extract, 1/4 teaspoon almond extract, lemon zest, or orange blossom water.
  • Savory flavorings: Stir chopped herbs (like chives, parsley, or dill) or grated parmesan into the batter.
  • Gluten-free: For gluten-free buttermilk crepes, swap the flour for your favorite 1-to-1 gluten-free flour.
buttermilk crepes filling ideas

Serving suggestions

The beauty of these buttermilk crepes is that you can fill and serve them in a million different ways. Here are some ideas that my family loves and yours will too:

  • Lemon juice + sugar: A sprinkle of granulated sugar and a squeeze of lemon juice is a classic way to serve, popular in both France and Britain.
  • Strawberries + cream: Chop 1/2 lb strawberries and mix with 4 tbsp strawberry jam. Stuff your crepes with whipped cream and the strawberry mixture. Feel free to swap in other berries or fruit.
  • Lemon curd adds a lovely citrus burst to the crepes.
  • Nutella + strawberries or nuts: Kids will love buttermilk crepes that are stuffed with Nutella.
  • Sliced banana + dulce de leche make for a sweet and indulgent crepe filling.
  • Fruit pie filling: I also love stuffing my crepes with apple, peach, or cherry pie filling.
  • Savory crepes: Delicious savory options are caramelized onion, sauteed spinach and veggies, and freshly grated cheddar or crumbled feta cheese.
best buttermilk crepes recipe

Make-ahead instructions

Buttermilk crepes are great to make ahead of time. I like to mix the batter the night before, then store it in the fridge, make the crepes for breakfast and serve the leftovers throughout the day.

The batter actually gets better the longer it rests, which you can take advantage of by prepping ahead of time. Leftover crepes make lovely snacks for lunch, snacks, or teatime.

Storage tips

How to store buttermilk crepes

Allow the crepes to cool, then wrap them in plastic wrap and store in the refrigerator for 3 to 4 days.

Freeze buttermilk crepe recipe

Place sheets of parchment paper between layers of crepes. Place in a freezer bag or freezer-friendly container and freeze for up to 2 months. Let thaw overnight in the fridge.

Reheat crepes with buttermilk

Pop the chilled (or thawed frozen) crepes in the microwave for 20 to 30 seconds, until heated through. Alternatively, reheat in a 325°F / 160°C / gas mark 2 oven for about 5 minutes.

buttermilk crepe

Buttermilk Crepe Recipe

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Homemade buttermilk crepes are the perfect choice for a delicious breakfast or an after-dinner dessert treat. Thin, soft, and buttery, this easy crepe recipe comes together quickly and can be served with sweet or savory fillings.

Ingredients

  • 1 1/2 cups / 180 g / 6.3 oz all-purpose flour
  • 2 1/8 cups / 500 ml / 18 fl oz buttermilk
  • 2 large eggs
  • 1/4 cup / 55 g / 2 oz melted butter

Instructions

  1. Combine wet ingredients. Place the buttermilk, eggs, and melted butter into a jug and whisk to combine.
  2. Mix batter. Place the flour (and sugar if using) in a large mixing bowl. Pour a quarter of the liquid mixture into the flour and whisk until you have a thick slurry. The batter will be quite thick at this point. Gradually add the remaining buttermilk mixture while continuously mixing. Work slowly to create a smooth, lump-free batter.
  3. Refrigerate. Cover the bowl and place the batter in the refrigerator for 30 minutes to an hour.
  4. Prep the pan. Heat the pan over medium heat. Then lightly grease with 1/2 tbsp butter and wipe away any excess. Keep the butter nearby to grease the pan as needed.
  5. Cook crepe. Remove the batter from the fridge. Scoop up 1/4 cup of batter and pour into the center of the pan. Tilt and swivel the pan to disperse the batter. Cook for 1 to 2 minutes, until the edges turn slightly crispy and pull away from the pan.
  6. Flip crepe. Slide around the edge of the crepe to ensure it isn’t sticking. Then flip the crepe over and cook for another minute, until golden brown. Slide the crepe onto a large plate.
  7. Repeat. Continue this process, cooking 1 crepe at a time, until all batter is used up. Give the batter a quick whisk before pouring a new crepe, and add a splash of milk if you find the batter too thick.

Notes

Make crepe batter with a blender

Using a blender is a super quick way to mix a lump-free batter. If this is your first time making crepes and you have a blender, I recommend this method.

  • Blend it up. First, add the flour (and sugar) to the blender cup. Then add the milk, eggs, and melted butter and blend until completely incorporated. It’ll take 30 seconds to a minute.
  • Chill batter. Leave the blender with the lid on or transfer the batter into a mixing bowl and cover it with plastic wrap. Chill for 30 minutes to 1 hour.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 237Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 86mgSodium: 259mgCarbohydrates: 27gFiber: 1gSugar: 5gProtein: 8g
crepes with buttermilk

Reasons to make buttermilk crepes

  • Pantry staples: The ingredients are basic pantry staples, making this an easy recipe without running to the grocery store.
  • Make-ahead: The batter benefits from being made ahead of time. Allowing the flour to hydrate allows the gluten to relax and makes more tender crepes.
  • Store well: The recipe stores well for a quick snack. Warm them in the microwave for a few seconds, making them a great snack option.
  • Customizable: Buttermilk crepes are versatile and perfect for customizing with sweet and savory fillings and can be eaten at any time of day.
  • Family-friendly: This easy crepe recipe will be a hit with your family! You can make them year-round, during the week, and at weekends.
strawberry buttermilk pancakes

More pancake recipes you’ll love

There is no end to my love for pancakes. We love them so much and have so many delicious recipes that you just have to try!

User3582648W385

Sunday 14th of January 2024

Prep time did not include 30 minute refrigeration until we got to instructions. Ingredients don't list sugar.

Irena | Country Hill Cottage

Monday 15th of January 2024

Thank you so much for letting us know! Enjoy your crepes!

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