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Gwen Jikoni

Simple Buttermilk Crepes

These simple buttermilk crepes are light and delicious and can be enjoyed with any filling of choice or just as they are for breakfast.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 8 -12 crepes
Course: Appetizer, Breakfast, Snack
Ingredients Method Notes

Ingredients
  

  • 1¼ buttermilk*
  • 2 eggs
  • 2 tbsp granulated sweetener*
  • 2 tbsp melted butter or cooking oil*
  • 1 cup (127g) all purpose flour
  • ¼ tsp sea salt
  • 1 tsp vanilla extract, optional
  • Cooking oil for frying

Method
 

  1. Add all the ingredients into a blender and blend until smooth.
    (Alternatively, you can add all the ingredients into a mixing bowl and whisk thoroughly till everything is well combined)
  2. Refrigerate for at least 1 hour or even overnight.
  3. Heat your pan and add oil ready for the pancake batter. (a non-stick pan is best).
  4. Add the crepe batter 1/4 cup at a time and cook on medium – low heat till golden brown then flip to enable the crepe cook on the other side.
  5. Repeat the same process till all the batter has been cooked to crepes.
  6. Serve the crepes while still warm with the filling of your choice.

Notes

  • Buttermilk: If you don’t have buttermilk on hand, you can make a buttermilk substitute by adding 2 tablespoons of lemon juice or vinegar to a measuring cup then fill with milk to the 1 and 3/4 cup line. Stir then set aside for about 10 minutes to curdle. You can use natural yoghurt as well.
  • Sweetener: You can use any granulated sweetener of choice such as regular sugar, castor sugar or monkfruit sweetener. 
  • Cooking oil: You can use your regular cooking oil or olive oil or coconut oil or butter.
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I know you’re going to love these Simple Buttermilk Crepes. Please rate this recipe below (After you’ve made it, of course). Remember to like, share and tag me on  Instagram,  Facebook & Twitter. I’d love to hear from you and it helps encourage others to make the recipe too! Enjoy!!