The Best Choux Pastry Buttermilk Crepes

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.

You’ll Need:

• 3 eggs
• 3 cups buttermilk
• 1 Tbsp sugar
• 3⅓ cups flour
• 1 tsp baking soda
• 1 tsp salt
• ¼ cups oil
• 1 1/2 cups whole milk boiling hot

Instructions:

To make in a blender:

1. Add eggs, salt, sugar, buttermilk and flour. 
2. Whiz for about 30-45 seconds stopping every 15 seconds to scrape down the sides from flour. 
3. In a separate bowl mix boiling hot milk & baking soda for about 15 seconds. 
4. Add the hot milk into the crepe batter while continuously whisking or while the blender is running. 
5. 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. 
6. The batter is ready to be used, but can be refrigerated for up to 24-48 hours (just whisk before using).

To make the crepes with a whisk & bowl:

1. To a bowl add eggs, salt, sugar, buttermilk and flour. 
2. Whisk until smooth. 
3. Combine boiling hot milk and baking soda and add it into the crepe batter while continuously whisking. 
4. Now add oil and whisk until fully incorporated. Skim and discard the foam. The batter is now ready to be used.

To bake the crepes:

1. Soak a paper towel with oil and go over the inside of the skillet. Alternatively, a pastry brush can be used. Do this only before the first crepe.
2. Heat skillet over medium heat until hot. Raise the skillet to a 45-degree angle. Now using a measuring cup or a ladle pour the batter in a crescent shape over the raised part of the skillet, then whirl the skillet around until batter completely covers the bottom of the skillet.
3. When the top of the crepe has no more wet spots, run the spatula underneath the edges of the crepe, then lift it with hands or spatula and flip it. Cook for another 30 seconds to a minute and remove to a plate. Continue cooking crepes until no more batter remains, stacking cooked crepes one on top of the other.

NOTES:

• 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.

Source: letthebakingbegin.com