These buttermilk crepes always come out so soft and fluffy, yet so thin and delicate. And always so delicious! Whip up the batter in a blender, or read the notes for making these without a blender. And make sure to read the notes for troubleshooting tips for your crepes!
1-4tablespoonssugar(1 tablespoon gives the crepes just a hint sweetness, 4 tablespoons makes them sweet and dessert-like)
¼teaspoonbaking soda
¼teaspoonsalt
3large eggs
1cupbuttermilk
¼cupvegetable oil(or melted butter)
1cupboiling water
Vegetable oil for cooking(I recommend an oil sprayer), or butter
Instructions
Add all the ingredients aside from the boiling water to a blender. Pulse several times to make a smooth mixture.
Carefully and gradually add the boiling water to the mixture and pulse to combine. If you have a blender that allows you to pour it in from the top (WITHOUT the mixture splashing out), use that. If not, add about ¼ cup of boiling water, cover the blender, and blend. Repeat until all the water is added. Skim off the bubbles from the top of the batter.
Preheat a 7 or 8 inch non-stick pan over medium-low heat. Spray it with oil or brush about ½ teaspoon oil all over the pan.
Add a scant ¼ cup of batter to the center of the pan and swirl the pan immediately to spread the batter all around to coat the pan. Cook over medium-low heat for 45 seconds to 1 minute, or until the crepe is mostly set and the bottom is golden but not too browned.
Run a silicone spatula/turner alongside the edges of the crepe to loosen it, then gently wiggle the spatula underneath and flip the crepe over into the pan. Cook for another 20-30 seconds, or until the crepe has golden brown spots on the bottom and is fully cooked. Remove carefully onto a large plate.
Spray another ~½ teaspoon oil into the pan and repeat steps 4 and 5 until all the crepes are cooked.
Notes
If making crepes without a blender: You can use a food processor or an electric mixer. If whisking by hand, whisk together the buttermilk, eggs, and oil. Then whisk in the flour, baking soda, and sugar. Then carefully and gradually whisk in the boiling water. A smaller pan (7-inches) makes it easier to flip the crepes. If using an 8-inch pan, you'll need almost ¼ cup batter. If using a 9-inch pan, you'll need ¼ cup batter, or maybe ½ tablespoon more.If your crepes are falling apart as you try to flip them, blend in about 1-2 tablespoons more flour (1 tablespoon at a time). Serving ideas: blueberry sauce or berry compote, maple syrup, honey, bourbon caramel sauce, chocolate sauce, blackberry jam, Greek yogurt, spread with hazelnut, add fresh berries, whipped cream, chocolate chips. Or try them savory: reduce the sugar to 1 tablespoon and add some ham and cheese, sautéed mushrooms, spinach and goat cheese, or lox and whipped cream cheese.