Buttermilk Crêpes


Buttermilk Crêpes // TriedandTastyCrêpes have been on my to-do list for quite sometime. I mentioned it before, but some friends of ours had us over for dessert and games several weeks ago and served us the most delicious crêpes! Several bites in I knew it was time for me to make them myself. So I got her recipe, ordered a crêpe pan online immediately, and patiently waited until it came in the mail. As soon as I got it, you better believe I was in the kitchen making crêpes! The first time, I tried to “healthy” up the recipe and I used whole wheat flour. Lets just say, crêpes are not meant to be made with whole wheat flour. On top of that, there is the learning curve of how to quickly, evenly distribute the batter over the hot pan. I got it down pretty good by the end of my batter! These are delicious with any kind of filling you like. I just made a sweet cream cheese filling and added fresh peaches and topped it with my homemade peach syrup then dusted it with a light coating of powdered sugar. Divine.

Buttermilk Crêpes // TriedandTasty

Buttermilk Crepes
Serves 6
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136 calories
16 g
72 g
6 g
4 g
3 g
92 g
144 g
2 g
0 g
3 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 136
Calories from Fat 52
% Daily Value *
Total Fat 6g
Saturated Fat 3g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 72mg
Sodium 144mg
Total Carbohydrates 16g
Dietary Fiber 1g
Sugars 2g
Protein 4g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1/2 c. buttermilk pancake Mix (I used Kodiak Cakes Whole Grain Buttermilk & Honey Flapjack Mix)
  2. 1/2 c. all purpose flour
  3. 1 1/4 c. water
  4. 2 eggs, beaten
  5. 2 tbsp. butter, melted
  1. In a medium bowl, stir together pancake mix and flour. Add water gradually, stirring until smooth. Add eggs and butter and continue to stir until smooth.
  2. Preheat a lightly greased 5 to 6-inch frying pan or crêpe pan over medium-high heat. Spoon 2-3 tablespoons batter into center of frying pan. Tilt to coat bottom of pan evenly. You will want to end up with just a thin layer of batter covering the pan.
  3. Cook crêpes until delicately browned; turn and cook lightly on other side for just a minute or two more.
Adapted from Krusteaz
Adapted from Krusteaz
Tried and Tasty http://triedandtasty.com/
Buttermilk Crêpes // TriedandTasty

Homemade Peach Syrup // TriedandTasty

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14 comments about “Buttermilk Crêpes

  1. suzi israel

    A recipe should not include a ‘commercial mix’. Disappointing to click on the link and find you just thinned pancake batter instead of providing an actual recipe.

  2. coastalmimz

    In regard to disapointed commenter- It is about Choices- sometimes it is nice to know a trick to short cut a normally more involved recipe- Anyone who reads this or any other food blog has the “free” choice to decide whether they want to follow a recipe to the inth degree- change it to their own liking- or disregard it altogether- We should not deny others the same priviledge by dictating our own discriminations- Just a thought. :) – Peace and Chicken Grease y’all.

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