Are you looking for an elevated way to serve eggs for breakfast? Buttermilk crepes are the perfect farm to fork favorite you are seeking.
Buttermilk crepes are a unique creation. They are filling, yet fluffy, thin and pliable with just the slightest lacy crispness to the edges. You can fill them, top them or both. They are not merely pancakes as their batter is designed to be rolled or folded in order to hold delicious and creative mouthfuls of good things.
Do I need any special ingredients to make buttermilk crepes?
No, you do not. As the name suggests you will need buttermilk but if you don’t have any, you can certainly sour some fresh milk, use clabbered milk, or even milk kefir to flavor your buttermilk crepes.
To sour fresh milk for this recipe, simply place 1Tablespoon of lemon juice or vinegar in the bottom of a measuring glass then fill to the 1 cup line. Allow to sit and clabber for about 10 minutes before use.
These make a great breakfast-for-dinner option if your family enjoys that once in a while. Certainly buttermilk crepes are a much more nourishing option than a bowl of cereal for dinner.
We like to make several crepes at a time on a large griddle so that they can be filled and rolled assembly line style. They really are no more trouble than regular pancakes, but the wow factor is so much more.
This is a fun meal to involve the kids if a beautiful presentation is not your goal. Kids really enjoy helping with filling and rolling the crepes. No child has ever been sad about sprinkling on some powdered sugar either. Come to think of it, powdered sugar makes Dad pretty happy too.
Depending on whether you need to have them all done at once or if you are fine with serving up a plate at a time, these can be prepared in a few different ways. The basic recipe below will make a dozen 8-inch buttermilk crepes.
Buttermilk Crepes from Scratch
Equipment
- 1 Nutrimill Grain Mill
- 1 High speed Blender I love the Ninja for this
- 1 Griddle or Large Skillet
Ingredients
- 3/4 Cup Freshly milled flour of choice
- 2 Tbs Confectioner's Sugar
- 1 tsp Baking Powder
- 1/4 tsp Real Salt
- 1 Cup Buttermilk Can use soured milk, clabbered milk, or kefir
- 2 Large Farm-fresh eggs
- 1/2 tsp Vanilla extract
- 3 Tbs unsalted butter, melted can use coconut oil
- 2 Cups Home-canned pie filling or chunky preserves
- 1 Dollop Homemade Yogurt for serving with each crepe
Instructions
- Mill your flour if you have not already done so.
- Prepare a warm oven
- In the blender jar, put the flour, confectioner's sugar, baking powder, and salt. Pulse until combined.
- Add buttermilk, eggs, and vanilla. Blend well to fully combine.
- You can put the blender jar in the refrigerator until morning if you are not using it now. Otherwise, allow the batter to rest on the counter for at least 30 minutes in order for the flour to fully hydrate.
- When you are ready to cook prepare the bottom of a 9×13" pan by brushing with a bit of the melted butter.
- Heat griddle or skillet over medium-high heat. Brush the bottom with a bit of the melted butter and pour barely 1/4 cup of the batter onto the griddle. Repeat if you are making multiple crepes at one time.
- Spread or tilt the skillet so that the batter so that the batter covers the bottom of the pan evenly.
- Allow the batter to set until it is no longer drippy and the edges begin to lift. This will take a bit longer for the first few crepes (2-3 minutes) but not as long for subsequent crepes once the pan heats up.
- Gently run a spatula around the edges of each crepe to loosen, flip the crepe and cook for 15 seconds more.
- Remove from pan and onto plate. Brush pan with butter, add 1/4 cup batter and repeat the process until all batter is gone.
- Place finished crepe on your work surface and spread about 1 1/2Tbs of filling or preserves in a line down the crepe.
- Roll the crepe tightly and place seam side down in the prepared 9×13 dish. Check on your other crepes as they cook and continue this process of filling the crepes and placing in the dish.
- Once all crepes are filled, rolled, and placed in baking dish, pour the remaining melted butter over the top of the crepes.
- Broil and serve immediately or cover with foil and place in the refrigerator for up to 24 hours.
- Before serving, place under broiler for 3 to 4 minutes, until crepes are golden brown and the butter sizzles.
- To serve, place 2 on a plate and top with a dollop of homemade yogurt.
Isn’t it lovely when real, simple food like this is re-introduced? Our bodies were fueled well, especially if you used freshly-milled flour and your own eggs. This is the food that nourished our forefathers and it is still what we need today.
Buttermilk crepes are a cinch to make from scratch using basic pantry staples and your own home-grown preserves. Simple food can be delicious and truly satisfying experience as you take your homesteading efforts from farm to fork.