Who doesn't love a fabulous crepe breakfast, especially when served up with fresh fruit as the crepes are in this delicious Strawberry Buttermilk Crepes Recipe!
These thin delights are a perfect weekend breakfast treat, especially once the strawberries are in season.
Serve this delicate treat for Mother's Day, brunch, any special occasion, or just because!
Crepes are a spectacular classic French dish, but you can now easily make them at home!
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🥘 Ingredients
Super easy to get crepe ingredients found at virtually any grocery store.
- All Purpose Flour - The base of the crepe, bread flour will work in a pinch but I do use sometimes but generally do not recommend it due to the higher gluten of bread flour.
- Salt - Brings balance to the batter.
- Sugar - Just a small amount of 1 tablespoon needed.
- Buttermilk - Or if you don't have any use a easy buttermilk alternative.
- Eggs - Farm fresh is best.
- Vanilla Extract - Adds a beautiful flavor.
- Vegetable Oil - For coating the pan, non stick sprays will work too!
- Strawberries - The fresher the better.
Serve with fresh, sliced strawberries and fresh whipped creme. Syrup or confectioners sugar are optional.
💭 Angela's 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.
🔪 Step-by-Step Instructions
- In a medium to large mixing bowl, combine the flour, sugar, salt, ⅓ c of the buttermilk, eggs, and vanilla extract.
- Whisk the ingredients until smooth (will be sticky and somewhat thick).
- Add the remaining ⅓ c of buttermilk, water, and 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 c portions once pan is 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 strawberries, whipped cream, powdered sugar, or syrup (if desired).
📋 Recipe
Strawberry Buttermilk Crepes Recipe
Ingredients
- 1 c all-purpose flour (or bread flour)
- ½ tsp salt
- 1 Tbsp sugar
- ⅔ c buttermilk
- 2 eggs (large)
- 2 tsp vanilla extract
- 1 c water (cold)
- 1 tsp vegetable oil
- 2 cups strawberries (fresh, add more if you want!)
Instructions
- In a medium to large mixing bowl, combine the flour, sugar, salt, ⅓ c of the buttermilk, eggs, and vanilla extract. Whisk the ingredients until smooth (will be sticky and somewhat thick).1 c all-purpose flour, ½ teaspoon salt, 1 tablespoon sugar, ⅔ c buttermilk, 2 eggs, 2 teaspoon vanilla extract
- Add the remaining ⅓ c of buttermilk, water, and oil and whisk until combined. The batter should be smooth, silky, and fairly thin. Refrigerate for at least 30 minutes.1 teaspoon vegetable oil, 1 c water
- Heat an 8" non-stick skillet or crepe pan to medium and ladle out the crepes onto the skillet in ¼ c 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 strawberries, whipped cream, powdered sugar, or syrup (if desired).2 cups strawberries
Video
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
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!