Buttermilk Crêpes Recipe | Vegetarian Times Skip to main content

Buttermilk Crêpes

This French twist on buttermilk pancakes makes an elegant brunch or dessert offering. For casual gatherings, pass a platter of plain crêpes around the table, and cluster filling options (see suggestions, below) in the center so guests can choose their own.



Ingredient Line: 
1 ½ cups all-purpose flour
Ingredient Line: 
1 ½ cups buttermilk
Ingredient Line: 
3 large eggs
Ingredient Line: 
⅓ cup sugar
Ingredient Line: 
4 Tbs. unsalted butter, melted
Ingredient Line: 
1 tsp. vanilla extract
Ingredient Line: 
½ tsp. salt


1. Place all crêpe ingredients in blender; blend until no lumps remain. (Scrape down sides to incorporate all ingredients.) Let batter rest 1 hour, or cover and refrigerate overnight.

2. Preheat oven to 200°F. Coat large nonstick skillet with cooking spray; warm over medium-high heat. Meanwhile, whisk batter several times until consistency of heavy cream. If necessary, thin with up to 1/4 cup water.

3. Pour 1/4 cup batter into hot skillet. Lift skillet, and swirl batter around to coat bottom. Return to heat, and cook 3 to 4 minutes, until edges begin to brown and air bubbles form under center of crêpe.

4. Slide edge of spatula under and around sides of crêpe. Carefully flip over, and cook 2 to 3 minutes more, until browned. Transfer warm oven. Repeat with remaining batter.

5. If serving with a specific filling, spoon line of filling down middle of each crêpe, and roll or fold closed. Place 2 or 3 filled crêpes on each plate, and serve.

Nutrition Information: 

8 g
Total Fat: 
10 g
Saturated Fat: 
6 g
37 g
130 mg
297 mg
15 g
Serves 6 (makes 16 to 18 crepes)

Comments on this Recipe

Nice recipes you have in this article. Could you send me more recipes to reineta23@gmail.com Thanks

I made this without eggs; substituted TJ's roasted ground flaxseed with dried blueberries. Froze half the batter. Delicious both times. Good way to use up leftover buttermilk.

I too made them without eggs using 1/2 cup soymilk instead. I think these crepes are especially well suited for sliced strawberries and powdered sugar filling!