Name: Choux Pastry Buttermilk Crepes
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Cuisine: French
Ingredients: 3 eggs; 1 tbsp sugar; 3 cups buttermilk; 3 ⅓ cups flour; 1 tsp baking soda; 1 tsp salt; ¼ cup oil; 1 ½ cups whole milk (boiling hot)

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Why You’ll Love This Recipe

These crepes are light, slightly chewy, and incredibly versatile. The addition of buttermilk gives them a rich flavor and a tangy kick, while the hot milk and baking soda create a smooth, silky batter that cooks to perfection. Whether you want a breakfast treat, a savory appetizer, or a sweet dessert, this crepe batter has got you covered. They’re easy to make and practically tear-proof, making them the perfect canvas for any filling you desire!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 eggs
1 tbsp sugar
3 cups buttermilk
3 ⅓ cups flour
1 tsp baking soda
1 tsp salt
¼ cup oil
1 ½ cups whole milk (boiling hot)

Instructions

To make in a blender:

Blend the ingredients: Add 3 eggs, 1 tsp salt, 1 tbsp sugar, 3 cups buttermilk, and 3 ⅓ cups flour to a blender. Blend for about 30-45 seconds, stopping every 15 seconds to scrape down the sides.
Mix the hot milk: In a separate bowl, combine the 1 ½ cups boiling hot milk with 1 tsp baking soda. Stir for 15 seconds.
Combine the milk with the batter: With the blender running, slowly pour the hot milk mixture into the batter while continuously whisking. Add ¼ cup oil and blend for another 10 seconds to incorporate the oil.
Skim the foam: Remove any foam that forms on top of the batter and discard it, or cook it separately. The batter is now ready to be used.
Rest the batter: You can use the batter immediately, or store it in the fridge for 24-48 hours. Just whisk before using.

To make the crepes with a whisk and bowl:

Combine ingredients: In a bowl, whisk together 3 eggs, 1 tsp salt, 1 tbsp sugar, 3 cups buttermilk, and 3 ⅓ cups flour until smooth.
Mix the hot milk: In a separate bowl, combine the 1 ½ cups boiling hot milk with 1 tsp baking soda, and stir for about 15 seconds.
Add the hot milk: Slowly add the hot milk to the batter while continuously whisking. Then, add ¼ cup oil and whisk until fully incorporated.
Skim the foam: Skim off and discard the foam that forms on top of the batter. The batter is now ready to be used.

To cook the crepes:

Prepare the skillet: Soak a paper towel with oil and use it to lightly grease the inside of the skillet. Alternatively, you can use a pastry brush to coat the skillet with oil. Do this only before the first crepe.
Heat the skillet: Heat the skillet over medium heat until hot. Raise the skillet to a 45-degree angle.
Cook the crepes: Using a measuring cup or ladle, pour the batter in a crescent shape over the raised part of the skillet. Quickly swirl the skillet around so the batter evenly covers the bottom.
Flip the crepe: Once the top of the crepe has no more wet spots, run a spatula underneath the edges. Lift the crepe with the spatula or your hands and flip it over. Cook for another 30 seconds to 1 minute, then remove to a plate.
Continue cooking: Repeat the process, stacking the cooked crepes on top of one another. Continue until all the batter is used.

Serving Suggestion:

These crepes can be filled with either sweet or savory fillings. For a sweet filling, pour some sweetened condensed milk over them, or use jam, whipped cream, or cream cheese. For a savory option, try ham, cheese, smoked salmon, scrambled eggs, or sausage.

Servings and Timing

Servings: 6
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes

Variations

Sweet fillings: You can fill these crepes with Nutella, fresh fruit, or honey for a sweet treat.
Savory fillings: Use cooked vegetables, cheese, or meats like chicken, ham, or bacon for savory crepes.
Vegan version: Substitute the buttermilk with a plant-based milk (like almond milk) and use a non-dairy oil, such as coconut or vegetable oil.

Storage/Reheating

Store leftover crepes in the fridge for up to 3 days. You can also freeze the crepes by layering them with parchment paper and storing them in an airtight container. To reheat, simply warm them in a skillet over low heat, or microwave for about 20-30 seconds.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can use regular milk, but the tangy flavor of buttermilk adds a unique depth to the crepes. To mimic buttermilk, you can add 1 tbsp of lemon juice or vinegar to the regular milk and let it sit for 5 minutes.

Can I make these crepes gluten-free?

Yes, you can make these crepes gluten-free by using a gluten-free flour blend that’s designed for baking.

How do I prevent my crepes from tearing?

The trick to making tear-free crepes is ensuring the batter is smooth and that the skillet is well-prepared with oil. Also, make sure to gently lift and flip the crepes once the edges are set.

Can I make the batter ahead of time?

Yes, you can prepare the batter in advance and store it in the refrigerator for up to 48 hours. Just give it a good whisk before using.

Conclusion

These Choux Pastry Buttermilk Crepes are an easy and delicious way to enjoy homemade crepes. With a chewy texture, a lustrous sheen, and a simple method, these crepes can be served with a variety of fillings to suit any occasion. Whether you’re making them for breakfast, dessert, or a savory meal, this recipe is sure to impress!

Choux Pastry Buttermilk Crepes

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Choux Pastry Buttermilk Crepes are soft, chewy, and versatile crepes made with a smooth, silky batter that results in a tear-free texture. These crepes can be filled with either sweet or savory fillings, making them perfect for any occasion.

Author: Amy
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Yield: 6 servings
Category: Breakfast, Dessert
Method: Stovetop
Cuisine: French
Diet: Vegetarian

Ingredients

For the Crepe Batter:

3 eggs

1 tbsp sugar

3 cups buttermilk

3 ⅓ cups flour

1 tsp baking soda

1 tsp salt

¼ cup oil

1 ½ cups whole milk (boiling hot)

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Instructions

To make the batter in a blender: Blend 3 eggs, 1 tbsp sugar, 1 tsp salt, 3 cups buttermilk, and 3 ⅓ cups flour until smooth. In a separate bowl, mix 1 ½ cups hot milk with 1 tsp baking soda and add it slowly to the blender, then blend in ¼ cup oil. Skim foam and rest the batter.
To make the batter by hand: Whisk 3 eggs, 1 tbsp sugar, 1 tsp salt, 3 cups buttermilk, and 3 ⅓ cups flour until smooth. Mix 1 ½ cups hot milk with 1 tsp baking soda, then add it slowly to the batter. Add ¼ cup oil and whisk well. Skim foam and rest the batter.
To cook the crepes: Heat a skillet, oil it lightly, and pour batter in a crescent shape. Swirl to cover the bottom and cook until no wet spots remain. Flip and cook for 30 seconds to 1 minute. Repeat with remaining batter.
Serve: Fill crepes with sweet or savory fillings and serve immediately.