Buttermilk Crepes from Scratch
This is a basic crepe recipe that is sure to delight your family. Even picky eaters are easily won over by this delightfully creative flavor explosion from the filling and the wonderful mouth feel when the crepe and the toppings combine. Simple, classic food for the win!
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 9x13" 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 9x13 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.
