Buttermilk crepes are scrumptious way to start your morning and you can use them in so many different ways for a tasty breakfast.

A buttermilk crêpes recipe uses buttermilk as the main ingredient along with flour, eggs, water, vanilla, and sugar. Getting them in the right proportions so that the crepes are both thin and fluffy is the trick to making the perfect crepes with buttermilk. You want soft golden brown crepes.

How to Make Buttermilk Crepes

Start your buttermilk crepes by combining the dry ingredients of flour, sugar, and salt. Then whisk in the eggs.

Slowly add the remaining wet ingredients of buttermilk, water, vanilla, and oil as you continue to whisk. Use a neutral oil like canola or vegetable oil or melted butter.

Cooking Buttermilk Crepes

The perfect buttermilk crepes recipe depends in large part in how you cook the crepes. You’ll need to use a technique that takes a few tries to master if you’ve never made crepes before. But if your first crepe doesn’t turn out, don’t worry because you will have plenty of other tries!

Heat a skillet to medium high heat. Then lightly butter the pan. Use about a quarter cup to scoop some of the batter into the middle of the pan. Then swirl the pan so that the batter spreads out evenly and thinly.

butter pan for crepes — Lightly butter a skillet for making crepes.

cooking a buttermilk crepe — When the crepe has dried through and turned golden on the bottom, it’s time to flip. Cook about one to two minutes per side.

Cook the crepe until the top dries and the bottom is slightly browned and then flip it. Cook about 1 to 2 minutes per side. If you find the batter is too thick to spread nicely, just add a little more water to the batter. If the batter is too thin and spreads too quickly, add a little more flour.

crepes with butter recipe — Stack the crepes on a serving platter as you cook them.

Continue this process of lightly buttering the skillet and frying crepes in a little butter until all the crêpes are cooked. You should have about 12 to 15 buttermilk crêpes.

crepes with buttermilk — Buttermilk crepes on a serving platter.

How to Serve Buttermilk Crepes

Serve your crepes warm or with the filling of your choice, such as Nutella or fresh fruit. Try a fruit compote like blueberry raspberry compote. You can roll the crêpe up like a burrito or you can fold it into quarters to serve it with the fillings.

Or, you can simply top them with butter, syrup or a dusting of powdered sugar, just like you would a pancake.

Looking for a tasty breakfast bite? Try:

Mini Popovers

Print Recipe

Buttermilk Crepes

Buttermilk crepes are a delicate pancake you can fill with a variety of sweet or savory ingredients, from fruit to nutella.

Prep Time5

Cook Time15

Course: Breakfast

Keyword: Crepe

Servings: 10

Equipment

Skillet

Whisk

Ingredients

1½ cups flour
2 tablespoons sugar

½ teaspoon salt
3 eggs
½ teaspoon vanilla

1 tablespoon vegetable or canola oil
1 cup buttermilk
½ cup water

2 tablespoons butter

Instructions

In a mixing bowl, combine the dry ingredients of flour, sugar and salt. Whisk in eggs.
In another mixing bowl, combine buttermilk, water, vanilla and oil. Gradually add the wet ingredients to the flour and eggs mixture as you continue to whisk. You should have a fairly thin pancake batter.

Heat skillet to medium heat, then lightly butter the pan. Add 1/4 cup of crepe batter and then swirl the skillet gently to spread the batter. When the crepe is dry on top and the edges start to lift, flip it over. Crepes cook about 1 to 2 minutes per side until they are golden brown.
Continue the process of lightly buttering the skillet then cooking a crepe until you have used all the batter. You should have 10 – 15 crepes depending on the size crepes you make.
Serve warm or with the filling of your choice, such as fruit compote. Top with butter, syrup or a dusting of powdered sugar.