These homemade crepes are thin, bubbly, and delicate with buttery crisp edges. Made on the stove and cooked on a regular skillet. They’re ready for your choice of sweet or savory fillings and toppings. There are no special pans required for these crepes, and only 9 ingredients needed.
What are crepes?
Crepes are similar to a pancake, yet much more delicate and thin. Most would clam crepes come from the French, maybe that is true, but no matter the origin crepes are enjoyed today worldwide. There are a variety of recipes, some are sweet and others are savory.
What are crepes?
Crepes are similar to a pancake, yet much more delicate and thin. Most would claim that crepes come from the French, and maybe that is true but no matter the origin, crepes are enjoyed today worldwide. There are a variety of recipes, some are sweet and others are savory.
What Can I Serve with Crepes?
These ultra-thin pancakes can be served with a variety of fillings, from the simplest option, which is sifted powdered sugar, or served with:
- Jams
- Chocolate (ganache)
- Chocolate chips
- Fruits
- Salmon
- Meat
- Vegetables
- Cream Cheese
- Ice cream
- Maple syrup
- Caramel
Or anything else your taste buds may crave.
How to Make Homemade Bubbly Crepes:
First, gather the ingredients.
Milk: I use whole milk, but 2% works too.
Buttermilk: A must. It’s a flavor changer.
Eggs: Large, at room temperature.
Sugar: Sweeten things.
Salt: For a smidge of flavor.
Flour: Unbleached only.
Baking soda: Not everyone in my house likes baking soda, so I substitute with baking powder.
Vinegar: If making with baking powder, don’t use vinegar; however the real recipe to these bubbly crepes is with baking soda and vinegar.
Butter: Unsalted
Ingredients
- 2 cups milk
- 2 cups buttermilk
- 3 large eggs
- 2 Tbsp sugar
- pinch salt
- 1 1/2 cups unbleached flour
- 1 tsp vinegar
- 1/2 tsp baking soda
- 1/4 Tbsp unsalted butter
Make the crepe batter: Place 3 large eggs in warm water.
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In a medium pot, over medium heat warm up the buttermilk, but don’t boil it. It should just be very warm. Stir constantly, then turn the heat down to the lowest and add sugar and just a pinch of salt.
Turn the heat off and whisk in the 3 large eggs. You can use a hand mixer to whisk in the eggs.
Add the dry ingredients: Sift in unbleached flour into the buttermilk pot. Using a hand mixer, beat on low until well incorporated.
Heat up the milk: In a separate, medium-sized pot warm up the milk (again, not boiled just very warm).
Combine all the ingredients together: In a cup or a little bowl, combine a teaspoon of vinegar and 1/2 teaspoon of baking soda (this will foam up). Add to the milk pot. Then add the buttermilk and heated milk together by beating with a hand mixer to get the batter smooth.
Transfer the batter to a large bowl.
Cook the crepes:
- Preheat a 10-inch skillet, (or two) on medium heat.
- Lightly melt a small slice of unsalted butter all over the pan.
- Using a ladle, pour one scoop of batter onto the hot pan. Lift the pan and immediately tilt and swirl the pan in a circular motion to evenly coat the entire bottom portion of the skillet with butter.
- Cook until golden brown on the bottom (it cooks quickly, so don’t walk away from it). Then, use a spatula to lift an edge of the crepe, and grab the edge with your fingertips to help flip the crepe to the opposite side.
- Cook until golden brown on the bottom.
- Transfer the crepe onto a serving plate.
Repeat the cooking process until all of the crepe batter has been used up. Adjust the heat slightly if needed, melt more butter between cooking the crepes, if the batter starts to stick to the skillet.
- Crepes should come out bubbly and light.
Serve with your favorite toppings!
If you are looking for a more simple and easy crepe recipe, try these:
Crepes Recipe (Russian Pancakes)
Equipment I Used
Bubbly Buttermilk Crepes
Ingredients
- 2 cups milk
- 2 cups buttermilk
- 3 large eggs
- 2 Tbsp sugar
- pinch of salt
- 1 ½ cups unbleached flour
- 1 tsp vinegar
- ½ tsp baking soda
- ¼ 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
