Mom’s Bubbly Buttermilk Crepes + Enter to Win a Crepe Pan

Bubbly Buttermilk crepes

 

Ingredients

    • 2 cups milk

 

    • 2 cups buttermilk

 

    • 3 large eggs

 

    • 2 Tablespoon sugar

 

    • pinch salt

 

    • 1 1/2 cups unbleached flour

 

    • 1 teaspoon vinegar

 

    • 1/2 teaspoon baking soda

 

  • 1/4 Tbsp unsalted butter

buttermilk crepes

Directions: 

  • Place 3 large eggs in warm water.

buttermilk crepes

  • In a medium pot warm up 2 cups of buttermilk, but don’t boil it. It should just be very warm. Stir constantly, then turn the heat to the lowest and add 2 tablespoons of sugar and a pinch of salt.
  • With the heat off, beat the 3 large eggs with a hand mixer into the buttermilk.

bubbly buttermilk crepes

  • Sift unbleached 1 1/2 cups of flour into the buttermilk pot. Beat until well incorporated.

crepes

  • In a separate, medium-sized pot warm up 2 cups of milk (not boiled, just very warm).
  • In a cup or a little bowl, mix 1 teaspoon of vinegar and 1/2 teaspoon of baking soda (this will foam up). Add to the milk pot.
  • Combine the buttermilk and milk together, by beating with a hand mixer to get the batter smooth.

crepes

buttermilk crepe

  • Heat up a crepe pan. Caution: Hot!
  • Lightly melt a small slice of unsalted butter.
  • With a ladle, pour one scoop onto the hot pan, turning pan making sure the batter is all over the pan.

crepes recipe crepes

  • As soon as crepe starts to get a golden color, flip it over.

crepes recipe

  • Crepes will come out bubbly and light.

buttermilk crepes

buttermilk crepes

buttermilk crepes

Items I used in this recipe: 

Crepe pan 1212823 Crepe Pan with Spreader and Spatula%2C 11%22 %2D Black Matte
Bowls Pyrex Prepware 3-Piece Mixing Bowl Set, Clear
Pots WearEver C94424 Pure Living Nonstick Ceramic Coating Sauce Pan, 3-Quart, Gold
Ladle OXO Good Grips Brushed Stainless Steel Ladle

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Bubbly Buttermilk Crepes

Servings: 10
Calories: 158kcal

Ingredients

  • 2 cups milk
  • 2 cups buttermilk
  • 3 large eggs
  • 2 Tablespoon sugar
  • pinch of salt
  • 1 1/2 cups unbleached flour
  • 1 teaspoon vinegar
  • 1/2 teaspoon baking soda
  • 1/4 Tbsp unsalted butter

Instructions

  • Place 3 large eggs in warm water.
  • In a medium pot warm up 2 cups of buttermilk, but don’t boil it. It should just be very warm. Stir constantly, then turn the heat to the lowest and add 2 tablespoons of sugar and a pinch of salt.
  • With the heat off, beat the 3 large eggs with a hand mixer into the buttermilk.
  • Sift unbleached 1 1/2 cups of flour into the buttermilk pot. Beat until well incorporated.
  • In a separate, medium-sized pot warm up 2 cups of milk (not boiled, just very warm).
  • In a cup or a little bowl, mix 1 teaspoon of vinegar and 1/2 teaspoon of baking soda (this will foam up). Add to the milk pot.
  • Combine the buttermilk and milk together, by beating with a hand mixer to get the batter smooth.
  • Heat up a crepe pan. Caution: Hot!
  • Lightly melt a small slice of unsalted butter.
  • With a ladle, pour one scoop onto the hot pan, turning pan making sure the batter is all over the pan.
  • As soon as crepe starts to get a golden color, flip it over.
  • Crepes will come out bubbly and light.

Nutrition

Calories: 158kcal | Carbohydrates: 20g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 60mg | Sodium: 145mg | Potassium: 166mg | Sugar: 7g | Vitamin A: 4.8% | Calcium: 12.1% | Iron: 2.2%
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