I don’t know about you, but with me, crepes are synonymous with comfort food and sharing. It reminds me of my childhood, the evenings with my friends or family. It’s also the recipe that i made when I do not want to waste the end of the milk bottle in the fridge. During the lockdown, I was able to experiment with a few associations. There is one that has me much more than the others. A recipe with a mixture of milk and buttermilk.
Buttermilk for extra softness
In my recipe I replace half the milk with buttermilk. If you don’t have one, no problem! Just add 2 tablespoons of lemon or vinegar to the milk. Wait about 15 minutes and then stir well. Your « buttermilk » is ready!
- 500 g all-purpose flour
- 4 tbsp sugar
- 4 eggs
- 500 ml milk
- 500 ml buttermilk
- Some butter for cooking
- Put the flour in a bowl or the bowl of your stand mixer
- Form a well and put the sugar, eggs and a little milk in it.
- Work the crepe batter then gradually add the milk and buttermilk alternately.
- Once everything is well incorporated and smooth, let stand 1 hour.
- Heat a pan with a knob of butter. Once the pan is hot, pour the equivalent of a ladle of dough and distribute well over the entire surface.
- When the edges start to brown, flip the pancake to cook the other side.
- When both sides are cooked, pour onto a plate and start over.
- Add butter to all 2/3 crepes
Sorry in advance if there mistakes in the spelling ! English is not my first language 🙂
You can make your own buttermilk in adding 2 tbsp of vinegar or lemon juice to the milk. let it rest for 15 minutes and stir well.
Cups & oz
500 g all-purpose flour = 3 3/4 cup = 17.6 oz
500 ml milk = 2 cups = 17.6 floz
500 ml buttermilk = 2 cups = 17.6 floz