Rediscover perfect crepes with buttermilk swap

Crepes are a delicious food dish for both younger and older lovers. Although the recipe is very simple, a few nuances determine the final effect. Instead of milk, choose another beverage and rediscover crepes.

They can be served both sweet and savoury. They are perfect for a sweet breakfast, quick lunch, or tasty afternoon snack. Crepes have many variations, and due to their simplicity, they become a go-to recipe when there's no time for cooking. The matter seems simple: just milk, flour, and eggs. However, it turns out that you can enhance them even more to make them fluffy and delicate like never before.

What to use instead of milk in crepes?

It might seem that crepes are incomplete without milk. However, it is easy to replace it with a much better product. The key to perfect crepes is choosing buttermilk. This ingredient gives the batter fluffiness and flexibility, preventing it from cracking while frying.

Thanks to the batter's flexibility and absence of cracks, it is perfect for wrapping with various fillings and works well for making croquettes. The crepes are both delicate and firm, and preparing them is pure pleasure. They disappear from the plate even before filling – they are delicious on their own.

Ingredients:

• 250 grams wheat flour,
• 500 millilitres buttermilk,
• 3 large eggs,
• 1 tablespoon oil,
• a pinch of salt.

Preparation:

1. Pour wheat flour and salt into a bowl.
2. Add eggs, buttermilk, and oil, and mix thoroughly. The batter should be smooth and lump-free.
3. Fry on a heated pan. The addition of oil eliminates the need to grease the surface before frying.

Serve the ready crepes with your favourite filling. If you plan to serve them sweet, add a flat teaspoon of sugar or icing sugar to the batter. Enjoy!