Buttermilk crepes with berry compote

buttermilk crepes recipe

Recipe: Buttermilk Crepes With Berry Compote

Growing up my mum often made pancakes and crepes with buttermilk instead of regular milk. Buttermilk, also known as keffir, is a popular drink in Ukraine and could always be found in our fridge. Essentially, buttermilk is a fermented milk drink that’s characteristically tangy in flavour and thicker in texture. The tartness comes from the lactic acid produced during the fermentation process.

Traditionally, buttermilk is what’s left over after the cream is removed from milk to make butter but these days manufacturers simply add bacteria to skim or low fat milk. It’s a great alternative to milk due to its health benefits – high in probiotics, low in fat, low in lactose, high in protein and easy to digest. Drinking buttermilk straight might not suit everyone’s taste but using it in cooking might be a simpler way to integrate this healthy drink into your diet. With pancakaes and crepes, using buttermilk adds only a slight tang and helps to keep them fluffier.

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  • 4 eggs
  • 1 ½ cups buttermilk
  • 2/3 cups regular milk
  • 1 1/2 cups plain flour
  • 50gm butter
  • 1 cup mixed frozen berries
  • 1 tablespoon brown sugar
  • maple syrup and vanilla ice-cream to serve
berry compote


  1. Sift flour into a bowl. Whisk eggs, buttermilk and milk in a jug or another large bowl. Whisking as you go, gradually add and incorporate milk mixture into flour. Combine well until smooth and runny with just a little bit of body. Set aside for 15 minutes.
  2. Using a small saucepan, combine frozen berries and sugar and bring close to boil. Take off the heat and transfer into a serving bowl.
  3. Heat a medium non-stick frying pan over high heat. Bring the heat down to medium/high and brush the surface with butter using a cooking/pastry brush. Pour ½ cup of batter into pan, tilt and swirl to cover the base. Cook for 1-2 minutes or until light golden and then turn over and cook for 30 seconds on the other side. Transfer to a plate and keep warm under a towel or in a pre-heated oven. Repeat the whole process including butter brushing with the remaining batter.
  4. Serve with berries, maple syrup and vanilla ice-cream. Add mint.

Preparation time: 10 minute plus resting

Cooking time: 20 minute

Number of servings: 12 crepes

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2 Responses to Buttermilk crepes with berry compote

  1. This is a real Spring Breakfast…I’ll have this served tomorrow. I bet everyone will love this!