This Choux Pastry Buttermilk Crepes Recipe is an easy crepe recipe. A recipe on how to make crepes, with one trick that makes these crepes virtually tear free. A delicious Crepe Batter that produces crepes with a lustrous sheen and chewy texture.
Add 3 eggs, 1 tsp salt, 1 Tbsp sugar, 3 cups buttermilk and 3 ⅓ cups flour. Whiz for about 30-45 seconds stopping every 15 seconds to scrape down the sides from flour. In a separate bowl mix boiling hot milk & baking soda for about 15 seconds. Add the hot milk into the crepe batter while continuously whisking or while the blender is running. Now add the oil and whiz for another 10 seconds to incorporate the oil well. Remove the foam off the top of the batter and discard or cook separately. The batter is ready to be used, but can be refrigerated for up to 24-48 hours (just whisk before using).
To a bowl add 3 eggs, 1 tsp salt, 1 tbsp sugar, 3 cups buttermilk and 3 ⅓ cups flour. Whisk until smooth. Combine boiling hot milk and baking soda and add it into the crepe batter while continuously whisking. Now add oil and whisk until fully incorporated. Skim and discard the foam. The batter is now ready to be used.
Serving Suggestion: These crepes can be filled with either sweet or savory fillings. For sweet try pouring some canned sweetened condensed milk over them. Jam, or cream cheese also work really good as a filling. For savory, try using ham, cheese, smoked salmon, scrambled eggs or sausage.
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