Buttermilk Crepes
For breakfast, for the whole family — melt-in-your-mouth and the tastiest around! Buttermilk crepes are a wonderful version of this classic. They come out thin and lacy with little holes, soak up butter beautifully, and turn out airy and melting on the tongue. They're perfect for wrapping around a filling, too.
Cooking method
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Step 1:
How do you make buttermilk crepes? Gather the ingredients. You can use store-bought or homemade cultured buttermilk; homemade, especially from farm milk, tastes best. Take the buttermilk out of the fridge ahead of time so it comes to room temperature.
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Step 2:
Pour the buttermilk into a deep bowl, add salt and a pinch of baking soda, and stir. Let it sit for 5 minutes. The soda reacts with the acid in the buttermilk and releases carbon dioxide, which gives the crepes their lacy holes.
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Step 3:
Add the egg. Stir, then gradually work in the sifted flour. You may need a bit more or less than the recipe calls for — go by the batter, which should be about the consistency of pourable heavy cream for thin crepes. Add the flour in batches, whisking after each.
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Step 4:
Melt the butter (see the methods at the end of the recipe) and add it to the batter. Whisk until smooth; I also usually pour in a little boiling water (carefully!) and whisk fast to break up any lumps. Let the batter rest a bit so the gluten in the flour can develop — then the crepes won't tear as they cook.
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Step 5:
Heat a skillet over high heat — a dedicated crepe pan is ideal. Brush it with a drop of vegetable oil. After the first crepe you won't need to oil it again, since there's butter in the batter and they won't stick. Pour in a small amount of batter, swirling the pan to spread it evenly. Fry the crepes on both sides until golden, adjusting the heat as you go.
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Step 6:
Stack the finished crepes on a plate.
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Step 7:
You can brush them with a little melted butter as you stack them.
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Step 8:
Serve the buttermilk crepes however you like: with melted butter, sour cream, honey, jam, or condensed milk.
- Add a little sugar to the batter if you like.
- Everyone in our family loves thin crepes, which you can make with buttermilk, kefir, milk, or even water. Serve them for breakfast or as a dessert with tea, topped with melted butter, sour cream, jam, or condensed milk. Enjoy!
- Be sure to sift the flour to aerate it. That's what makes the crepes light and helps them rise nicely as they cook.
- You can melt the butter in the microwave or in a water bath. In the microwave: cut the butter into small pieces and put it in a microwave-safe container. To keep it from splattering, cover the container with a paper towel. Melt it at the lowest power or on the defrost setting — start with about 5 seconds. If it hasn't melted, heat it another 5 seconds and repeat until done. In a water bath: you'll need two containers of different sizes. Fill the larger one with water and set it on the stove. Set the smaller one on top so it's submerged about halfway, and add the cut-up butter. The simmering water below will melt it; stir gently to speed things along. Once the butter is fully melted, take it off the heat.
- Always wash eggs before using them — even a shell that looks clean can carry harmful bacteria. It's best to use a food-safe wash and a brush.
Caloric content of the products possible in the composition of the dish
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Skimmed yogurt - 38 kcal/100g
- Yogurt - 38 kcal/100g
- Salt - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Baking soda - 0 kcal/100g
- Chicken egg - 80 kcal/100g
