My homemade strawberry buttermilk crepes are a delicate and light breakfast treat that everyone will enjoy. They are super simple to make and can be whipped up in a pinch. These thin delights are a perfect weekend breakfast treat, especially once the strawberries are in season.
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Serve this delicate treat for Mother's Day, brunch, any special occasion, or just because! They are delicious any day of the week.
Crepes are a spectacular classic French dish, but you can now easily make them at home. They take less than 15 minutes to make and use common baking ingredients!
🥘 Ingredients
These super easy-to-get crepe ingredients are found at virtually any grocery store. Most of these ingredients are typical baking staples, so you could already have them at home.
- Flour - 1 cup of all-purpose flour (or bread flour).
- Salt - ½ teaspoon of salt.
- Sugar - 1 tablespoon of sugar.
- Buttermilk - ⅔ cups of buttermilk (divided into 2 portions of ⅓ cup, if you don't have any, check out this buttermilk alternative).
- Eggs - 2 large eggs.
- Water - 1 cup of cold water.
- Butter - 2 tablespoons of salted butter (melted and cooled).
- Vanilla Extract - 2 teaspoons of vanilla extract.
- Vegetable Oil - 1 teaspoon of vegetable oil.
- Strawberries - 2 cups of fresh strawberries.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 How To Make Strawberry Buttermilk Crepes
These yummy crepes are super easy to make. All you need to make these strawberry buttermilk crepes is a mixing bowl, whisk, and a nonstick skillet.
- Combine ingredients. In a medium mixing bowl, combine 1 cup of flour, 1 tablespoon of sugar, ½ teaspoon of salt, ⅓ cup of buttermilk, 2 eggs, and 2 teaspoons of vanilla extract. Whisk the ingredients until smooth (will be sticky and somewhat thick).
- Add remaining ingredients. Add the remaining ⅓ c of buttermilk, 1 cup of water, butter, and 1 teaspoon of oil and whisk until combined. The batter should be smooth, silky, and fairly thin.
- Chill. Refrigerate for at least 30 minutes.
- Cook. Heat an 8" nonstick skillet or crepe pan to medium heat and ladle out the crepes onto the skillet in ¼ cup portions.
- Turn the pan. Roll the pan in a circular motion when pouring the crepe batter so that the batter is dispersed quickly in a circular shape on the pan.
- Flip. Allow the crepe to cook for about a minute, and then use a rubber spatula to loosen the crepe edges to flip the crepe once the first side is done. Cook the second side for an additional minute.
- Remove and serve. Remove from the heat and serve with 2 cups of fresh strawberries.
Serve these strawberry buttermilk crepes with fresh, sliced strawberries and fresh whipped cream! You can also add on some sweet blueberry syrup.
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💭 Angela's Pro Tips & Recipe Notes
- I recommend a crepe pan for this but a non-stick skillet will work too. The lower the sides on the skillet, the better.
- I also recommend refrigerating the batter for at least thirty minutes prior to cooking the crepes, especially with buttermilk crepes.
- If you're having problems with the crepes breaking, add flour in little portions of a tablespoon at a time. Also, I typically use a small towel with a light amount of oil to wipe the cooking surface clean between each crepe.
Typically any flour you choose should work fine for crepes. They will all create slight variances in how dense the crepes turn out. Cake flour or whole wheat pastry flour will make your crepes light and tender. However, all-purpose flour will work as well!
The biggest difference between pancake batter and crepe batter is that pancake batter includes a rising agent such as baking powder or baking soda. This is what causes pancakes to be thicker and fluffier than crepes.
If your crepes are turning out with a rubbery consistency, you may have added too much flour, are cooking them too slowly, or possibly overmixing the batter. Make sure your pan is fully heated and they should only cook for 60 seconds per side.
🥞 More Sweet Breakfast Ideas
- Raspberry Crepes
- Sheet Pan Pancakes
- Chocolate Pancakes
- Thick Fluffy Japanese Pancakes
- Fluffy Buttermilk Pancakes
- Blueberry Pancakes
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
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📖 Recipe Card
Strawberry Buttermilk Crepes Recipe
Ingredients
- 1 cup all-purpose flour (or bread flour)
- ½ teaspoon salt
- 1 tablespoon sugar
- ⅔ cup buttermilk
- 2 large eggs (large)
- 2 teaspoon vanilla extract
- 1 cup water (cold)
- 1 teaspoon vegetable oil
- 2 tablespoon butter (melted and cooled)
- 2 cups strawberries (fresh, add more if you want!)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- In a medium to large mixing bowl, combine the 1 cup all-purpose flour, 1 tablespoon sugar, ½ teaspoon salt, ⅓ cup of the ⅔ cup buttermilk, 2 large eggs, and 2 teaspoon vanilla extract. Whisk the ingredients until smooth (it will be sticky and somewhat thick).
- Add the remaining ⅓ cup of ⅔ cup buttermilk, 1 cup water, 2 tablespoon butter, and 1 teaspoon vegetable oil and whisk until combined. The batter should be smooth, silky, and fairly thin. Refrigerate for at least 30 minutes.
- Heat an 8" non-stick skillet or crepe pan to medium and ladle out the crepes onto the skillet in ¼ cup portions once heated fully. Roll the pan in a circular motion when pouring the crepe batter, so that the batter is dispersed quickly in a circular shape on the pan.
- Allow the crepe to cook for about a minute on each side, use a rubber spatula to loosen the crepe edges to flip the crepe once the first side is done. Serve with sliced 2 cups strawberries, whipped cream, powdered sugar, or syrup (if desired).
Adelia Sampognaro says
Is it possible to store these in the freezer? If so, for how long?
Angela @ BakeItWithLove.com says
Sure, these should store just like pancakes for up to 3 months. Place parchment paper between each for best results. Also, I put them in freezer storage bags in the quantity I am going to use next time. Hope that helps!
A says
How much butter to add? It is mentioned in the video but not in the written recipe.
Angela @ BakeItWithLove.com says
2 tablespoons melted and cooled - I updated the post/recipe card. Thanks for catching that!!
Anonymous says
10/10, lovely taste and texture. I made a few alterations- namely homemade yogurt for buttermilk and butter for oil- but it should be close enough. Wonderful recipe, will use again.
Anonymous says
Tasted delicious. My issues were 1) the total time at the top didn't reflect the refrigeration time, so when I started making it on my lunch break, I was disappointed to realize it would take 30 minutes longer than anticipated; 2) I was skeptical of the nutrition info and put it into a couple different calculators, and both came up with significantly higher carbs, as I'd expected given the amount of flour. As someone with a medical need for a low carb diet, the large discrepancy makes a big difference.
Angela @ BakeItWithLove.com says
One of my earliest recipe posts! I'm sure it's overdue for an update, so will make sure that the calorie calculator info updates as well as adding the resting time. Hope you enjoyed your crepes!
Inti says
Really good! I typically make my crepes without egg, sugar, or buttermilk but decided to try your recipe as I had just made butter and had a lot of leftover buttermilk. I really enjoyed them! Good idea!
ceelo says
why bread flour?
Angela @ BakeItWithLove.com says
I like to make my crepes as thin as possible. My best results have come from using bread flour, and mixing my crepe batter just enough to get the ingredients combined and lumps incorporated. Bread flour has a higher protein content, so be sure not to overmix as it will activate the gluten and make your crepes chewy.
Other flours offer different flavors and textures, but for this recipe (and I do have others), the bread flour is what I like to use. Thanks for asking!
axelia lula says
looks so smooth and yummy!