1 Cup All Purpose Flour
3/4 Cup Buttermilk
1/4 Teaspoon Baking Powder
1/8 Tablespoon Baking Soda
Pinch Salt
3 Tablespoons Vanilla Essence
1 Tablespoon Vegetable Oil
2 Teaspoons Sugar
METHOD
Add baking powder to bowl with flour
Add baking soda
Add salt
Add sugar
Mix the dry ingredients
Add in vegetable oil
Pour in vanilla essence
Add the buttermilk
Mix the dry and wet ingredients
Whisk the mixture well
Add a little milk at a time to get smooth runny batter. Few lumps are okay
Brush non stick pan with oil or butter
Pour 1/4 cup batter onto the pan
Swirl the pan so that the batter runs around the edges
Cook until bubbles form on the top
Flip pancake and cook the second side
Place cooked crepe on kitchen paper lined plate as you finish all batter
Serve plain with strawberries
Or drizzle with honey, syrup or glaze
Enjoy this Easter holiday!
BUTTERMILK VANILLA FRENCH CREPES
Prep time: 10 Minutes
Cook time: 15 Minutes
Total time: 25 Minutes
Yield: 2 Servings
Ingredients
- 1 Cup All Purpose Flour
- 3/4 Cup Buttermilk
- 1/4 Teaspoon Baking Powder
- 1/8 Teaspoon Baking Soda
- Salt to taste
- 3 Tablepsoons Vanilla Essence
- 1 Tablespoon Vegetable Oil
- 2 Tablespoons Sugar
Cooking Directions
- Add baking powder to bowl with flour. Add baking soda. Add salt. Add sugar. Mix the dry ingredients
- Add in vegetable oil. Pour in vanilla essence. Add the buttermilk. Mix the dry and wet ingredients
- Whisk the mixture well combined. Add a little milk at a time to get smooth runny batter. Few lumps are okay
- Brush non stick pan with oil or butter. Pour 1/4 cup batter onto the pan. Swirl the pan so that the batter runs around the edges. Cook until bubbles form on the top
- Flip pancake and cook the second side. Place cooked crepe on kitchen paper lined plate as you finish all batter. Serve plain with strawberries. Or drizzle with honey, syrup or glaze
Buttermilk Vanilla French Crêpes – FAQs
1. What makes crêpes different from regular pancakes?
Crêpes are much thinner and lighter than pancakes. They’re made without baking powder and are cooked quickly on a hot pan for a delicate, flexible texture.
2. Why use buttermilk?
Buttermilk adds a subtle tang and tenderness to the batter, resulting in softer, more flavorful crêpes.
3. Can I substitute regular milk for buttermilk?
Yes, you can make a buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5–10 minutes.
4. How do I prevent crêpes from sticking?
Use a non-stick pan or well-seasoned crêpe pan, and lightly grease it with butter or oil before cooking each crêpe.
5. What are common fillings or toppings?
Sweet options include fresh fruit, whipped cream, Nutella, maple syrup, or powdered sugar. Savory fillings like cheese, ham, or sautéed veggies also work well.
6. How to store leftover crêpes?
Stack cooled crêpes with parchment paper between each, wrap tightly in plastic wrap, and refrigerate for up to 2 days or freeze for up to 1 month.
Nutrition Card – Approx. per 2 crêpes (without filling or toppings)
| Nutrient | Amount | % Daily Value (DV) | Notes |
|---|---|---|---|
| Calories | 150–180 kcal | — | Depends on butter and sugar amounts |
| Protein | 5–6 g | 10–12% | From eggs and buttermilk |
| Carbohydrates | 20–24 g | 7–8% | Mainly from flour and sugar |
| Sugars | 3–5 g | — | From vanilla and sugar |
| Fat | 5–7 g | 7–10% | From butter and eggs |
| Fiber | 1–2 g | 4–8% | From flour |
| Sodium | 200–250 mg | 8–10% | From salt and buttermilk |
Dietary Compatibility & Tips
| Diet Type | Compatible? | Suggestions |
|---|---|---|
| Vegetarian | ✅ Yes | Contains eggs and dairy |
| Gluten-Free | ❌ No | Use gluten-free flour alternative |
| Dairy-Free | ❌ No | Substitute with dairy-free milk and yogurt alternatives |
| Nut-Free | ✅ Yes | No nuts involved |
| Vegan | ❌ No | Contains eggs and dairy |
Serving Suggestions:
Serve with fresh berries and a drizzle of honey or maple syrup. For a savory twist, try smoked salmon and cream cheese or sautéed mushrooms.
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