Buttermilk Crepes

  • serves 12
Anna Olson
Anna Olson Sugar


1081 Ratings
Directions for: Buttermilk Crepes


Buttermilk Crêpes

2 egg

½ cup sugar

1 cup buttermilk

1 tsp vanilla extract

1 tsp cinnamon

1 ½ cup all purpose flour

1 tsp baking powder

2 Tbsp unsalted butter, melted

sugar, for sprinkling

To Assemble


Buttermilk Crêpes

1. In a medium bowl, whisk together eggs, buttermilk and vanilla extract. Add sugar.

2. In a separate bowl, sift together cinnamon, flour and baking powder. Whisk into buttermilk mixture and stir in melted butter. If too thick, add more buttermilk until a pourable consistency. Allow batter to sit 10-15 minutes before making.

3. Heat a flat, non-stick pan over medium heat for 5 minutes. Grease lightly with oil or spray and pour about 2 oz of batter into the center of the pan. These crêpes will be thicker than usual crêpes. Cook for about 2-3 minutes, until edges brown. Lift crêpe gently with a spatula and flip over. Cook for 1 minute and remove from heat.

To Assemble

1. Sprinkle surface of crêpe with sugar and roll into a cigar shape. Repeat with remaining batter. Crêpes can be made ahead of time and warmed in the microwave. They also freeze very well.

See more: Breakfast, Brunch, Eggs/Dairy, Dessert, French


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