As you know, choux pastry (think of batter that makes cream puffs, eclairs) is just batter or dough that’s made by heating it over direct heat to partially cook the batter before baking it. This crepe recipe is made using a similar technique.
The crepe batter is mixed, then you add the boiling hot milk into it which I think speeds up the gluten formation making the crepes very easy to flip since they don’t tear as easily as a regular crepe. They also acquire this lustrous sheen like that of a silk fabric. All perfect for a delicious breakfast or dessert. The crepes can be made ahead of time and just heated in the microwave when you’re ready to eat or you can prepare just the batter ahead of time and cook crepes right before serving.
Now lets talk about the skillet. I have always made my crepes using the ceramic or non stick skillet for easier flipping of the crepes, although I know my mom back in the day has always used a stainless steel skillet. For this tutorial, I used my stainless steel skillet with incredible results.
In fact, I was so impressed with how much easier it was to remove and flip crepes using the stainless steel pan that I most likely will not be making them in anything else from now on. There really aren’t any magic tricks to using the stainless skillet, but a little ‘know-how’ will help you to be successful. Just brush the skillet with some oil with the help of a paper towel dipped in oil, then heat the skillet through over low medium heat. When ready to cook crepes, turn the skillet to medium-high heat for the first crepe, but for the rest of the crepes you can turn the heat down to medium or slightly lower than medium. That’s all.
Ingredients
Instructions
How to make Choux Pastry Buttermilk Crepes:
To make in a blender:
Add eggs, salt, sugar, buttermilk and 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 make the crepes with a whisk & bowl:
to a bowl add eggs, salt, sugar, buttermilk and 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.
To bake the crepes:
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.
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.
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.
The crepe batter is mixed, then you add the boiling hot milk into it which I think speeds up the gluten formation making the crepes very easy to flip since they don’t tear as easily as a regular crepe. They also acquire this lustrous sheen like that of a silk fabric. All perfect for a delicious breakfast or dessert. The crepes can be made ahead of time and just heated in the microwave when you’re ready to eat or you can prepare just the batter ahead of time and cook crepes right before serving.
Now lets talk about the skillet. I have always made my crepes using the ceramic or non stick skillet for easier flipping of the crepes, although I know my mom back in the day has always used a stainless steel skillet. For this tutorial, I used my stainless steel skillet with incredible results.
In fact, I was so impressed with how much easier it was to remove and flip crepes using the stainless steel pan that I most likely will not be making them in anything else from now on. There really aren’t any magic tricks to using the stainless skillet, but a little ‘know-how’ will help you to be successful. Just brush the skillet with some oil with the help of a paper towel dipped in oil, then heat the skillet through over low medium heat. When ready to cook crepes, turn the skillet to medium-high heat for the first crepe, but for the rest of the crepes you can turn the heat down to medium or slightly lower than medium. That’s all.
Ingredients
- 3 eggs
- 3 cups buttermilk
- 3⅓ cups flour
- 11/2 cups boiling hot milk
- 1 tsp baking soda
- 1 tsp salt
- 1 Tbsp sugar
- ¼ cups oil
Instructions
How to make Choux Pastry Buttermilk Crepes:
To make in a blender:
Add eggs, salt, sugar, buttermilk and 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 make the crepes with a whisk & bowl:
to a bowl add eggs, salt, sugar, buttermilk and 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.
To bake the crepes:
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.
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.
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.