How To Make Crepes: Strawberry Buttermilk Crepes (+More Tips & Tricks!)
Learn how to make crepes so that you can enjoy these delicate, thin, and delicious French pancakes whenever you like! From the ingredients to the cooking techniques and everything in between, you'll be a master at preparing crepes in no time! So grab all of your favorite sweet and savory fillings and let's get started!
Servings: 8 crepes
Calories: 32kcal
Prep 10 minutes
Cooking 2 minutes
Total Time 12 minutes
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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!)
(Note: 2x or 3x only changes the ingredient list)
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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 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).
Nutrition
Calories: 32kcal (2%) | Carbohydrates: 3g (1%) | Protein: 2g (4%) | Fat: 1g (2%) | Saturated Fat: 1g (6%) | Cholesterol: 41mg (14%) | Sodium: 18mg (1%) | Potassium: 70mg (2%) | Fiber: 1g (4%) | Sugar: 2g (2%) | Vitamin A: 59IU (1%) | Vitamin C: 21mg (25%) | Calcium: 12mg (1%) | Iron: 1mg (6%)
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