Buttermilk Crêpes

Published on Sep 26, 2013
Updated on Oct 29, 2018

Buttermilk Crêpes // These buttermilk crepes make for a sweet treat for breakfast, brunch, or dessert! | Tried and TastyCrêpes 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 // These buttermilk crepes make for a sweet treat for breakfast, brunch, or dessert! | Tried and Tasty

Buttermilk Crepes

Course: Breakfast
Cuisine: French
Keyword: Buttermilk Crepes
Prep Time: 8 minutes
Cook Time: 6 minutes
Total Time: 14 minutes
Servings: 6
Calories: 171 kcal
Author: Yvonne

Buttermilk Crepes are great with any filling you like, but I love them with some sweet cream and fresh fruit!

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Ingredients

  • 1/2 c. buttermilk pancake Mix I used Kodiak Cakes Whole Grain Buttermilk & Honey Flapjack Mix
  • 1/2 c. all purpose flour
  • 1 1/4 c. water
  • 2 eggs beaten
  • 2 tbsp. butter melted

Instructions

  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.

Recipe Notes

Adapted from Krusteaz

Nutrition Facts
Buttermilk Crepes
Amount Per Serving
Calories 171 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 3g 15%
Cholesterol 79mg 26%
Sodium 158mg 7%
Potassium 80mg 2%
Total Carbohydrates 20g 7%
Protein 5g 10%
Vitamin A 5%
Calcium 5.4%
Iron 7.9%
* Percent Daily Values are based on a 2000 calorie diet.
Buttermilk Crêpes // These buttermilk crepes make for a sweet treat for breakfast, brunch, or dessert! | Tried and TastyHomemade Peach Syrup // TriedandTasty

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15 comments about “Buttermilk Crêpes

  1. 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.

  2. 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.

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