Choux Pastry Buttermilk Crepes (Заварные Блинчики) (2024)

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.

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With several of my latest posts being for crepe recipes you can see that I’ve been on a crepe kick lately. Today I wanted to share a recipe for Choux Pastry Buttermilk Crepes that have a peculiar technique of making them.

Using Choux Pastry Method for making Buttermilk Crepes

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 Choux Pastry Buttermilk Crepe recipe is made using a similar technique.

The Crepe Batter is mixed, then the boiling hot milk is added into it. This speeds up the gluten formation, which creates tight bonds between the cells and prevents the tearing of the crepes as you cook and flip them. The technique is also responsible for the lustrous sheen of the crepes, like that of a silk fabric. All perfect for a delicious breakfast or dessert!

When can I serve these Choux Pastry Crepes

These Choux Pastry 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.

What skillet do I use to make the perfect Crepes?

Let’s talk about the skillet. I have always made my crepes using the ceramic or nonstick skillet for easier flipping of the crepes, although I do 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.

So, either a good nonstick skillet or a regular stainless steel skillet will work for this recipe.

How to make Crepes in a stainless steel skillet:

Brush the skillet with some oil with the help of a paper towel dipped in oil, then heat the skillet over low-medium heat. When ready to cook crepes, turn the skillet to medium-high heat for the first crepe. For the rest of the crepes you can turn the heat down to medium or slightly lower than medium. That’s all.

Yields: 20-25 10” crepes

Ingredients for Buttermilk Crepes:

How to make Choux Pastry Buttermilk Crepes:

How to make Buttermilk Crepe Batter in a blender:

1. Add eggs, salt, sugar, buttermilk and flour to a blender. 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.
2. 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.
3. The batter is ready to be used, but can be refrigerated for up to 24-48 hours (just whisk before using).

How to make the Buttermilk Crepe Batter with a whisk & bowl:

1. 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.

How to cook the crepes:

1. Soak a paper towel with oil and go over the inside of the skillet. Alternatively, a pastry brush or non stick spray 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 the 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.

What can I serve these Choux Pastry Crepes with?

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 works really good as a filling. For savory, try using ham, cheese, smoked salmon, scrambled eggs or sausage.

I hope you give this Choux Pastry Buttermilk Crepe recipe a try!

By the way, what is your favorite way to eat crepes? Do you like them filled, or do you just fold them and dip in something sweet? Share below in the comment section!