Mom’s Homemade Bubbly Buttermilk Crepes

These homemade crepes are thin, bubbly, and delicate with buttery crisp edges. Made on the stove and cooked on a nonstick skillet, they’re ready for your choice of sweet or savory fillings and toppings. No special pans are required for these crepes, and you only need nine ingredients!

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What are crepes?

Crepes are a thin French pancake. The batter is similar to pancake batter but they are cooked in a specific way to make the crepes thin.

What are crepes made of?

Crepes are made of an easy-to-make batter at home that consists of milk, buttermilk, eggs, sugar, salt, flour, butter, baking soda, and vinegar.

What to put in crepes?

There are so many toppings and fillings you can put in crepes! I have recipes for chicken crepes or crepes with farmer’s cheese and a berry sauce.

How to reheat crepes?

You can reheat crepes on a skillet over medium heat with butter. The crepe still turns out light and fluffy.

Mom’s Homemade Bubbly Buttermilk Crepes

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Course: Breakfast, Desserts

Cuisine: Russian

Allergy: Nut Free

Total Time: 1 hour 15 minutes

Servings:

Calories: 157kcal

Equipment

ladle
Spatula set
bowl

Ingredients

2 cups milk
2 cups buttermilk
3 large eggs
2 Tbsp sugar
1 pinch salt
1½ cups unbleached flour
1 tsp vinegar
½ tsp baking soda
¼ Tbsp unsalted butter

Instructions

Begin with the liquid ingredients: Start by carefully placing three unbroken large eggs in warm water. While those come to room temperature, warm up the buttermilk in a medium pot over medium heat. Don’t boil the buttermilk. It should just be very warm. Stir constantly, then turn the heat down to the lowest setting and add sugar and just a pinch of salt. Turn the heat off and whisk in the three large eggs. You can use a hand mixer to whisk in the eggs.
Sift unbleached flour into the buttermilk pot. Beat on low until well incorporated using a hand mixer.
Warm up the milk in a separate, medium-sized pot (again, not boiled just very warm).
In a cup or a little bowl, combine a teaspoon of vinegar and 1/2 teaspoon of baking soda (this will foam up). Add to the milk pot. Then add the buttermilk and heated milk together by beating with a hand mixer to get the crepe batter smooth. Transfer the batter to a large bowl.
Preheat a 10-inch nonstick pan (or two) on medium heat. Lightly melt a small slice of unsalted butter in the center of the pan. Using a ladle, pour one scoop of batter onto the hot pan. Lift the pan and immediately tilt and swirl the pan in a circular motion to evenly coat the entire bottom portion of the skillet with the melted butter. Cook until golden brown on the bottom (it cooks quickly, so don’t walk away from it). Then, use a spatula to lift an edge of the crepe, and grab the edge with your fingertips to help flip crepe to its opposite side. Cook until golden brown on the bottom. Transfer the crepe onto a serving plate. Repeat the cooking process until the remaining batter has been used up. Adjust the heat slightly if needed. Melt more butter between cooking the crepes if the batter starts to stick to the skillet. The crepes should come out bubbly and light. Serve with your favorite toppings! Refrigerate leftovers. To reheat later, warm crepes in a frying pan with a tablespoon of vegetable oil. Cook for one minute on each side.