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Buttermilk Crêpe

Recipes for | Home & Restaurant

by Nadine Lloyd


(Serves 4-6)

1½ cups self raising flour

½ teaspoon salt

2 eggs

1 cup buttermilk

½ cup milk (plus extra if required)


Sift the flour and salt together.

In a separate bowl, whisk the eggs, buttermilk and milk together.

Add the milk mixture to the flour.

Continue whisking until smooth (add extra milk to thin out the batter if required).

Lightly grease a small frying pan.

Over a low/medium heat, pour half a cup of batter into the frying pan.

Allow the batter to thin out to the sides of the pan.

Cook for 2 minutes, then flip over.

Cook for a further 1-2 minutes, or until lightly golden brown.

Repeat until all the batter is used.

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