Buttermilk Crêpes

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.

  • 6Servings


  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups buttermilk
  • 3 large eggs
  • 1/3 cup sugar
  • 4 Tbs. unsalted butter, melted
  • 1 tsp. vanilla extract
  • 1/2 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

  • Calories: 276
  • Carbohydrate Content: 37 g
  • Cholesterol Content: 130 mg
  • Fat Content: 10 g
  • Protein Content: 8 g
  • Saturated Fat Content: 6 g
  • Sodium Content: 297 mg
  • Sugar Content: 15 g