Buttermilk Crepes

Makes 8-10 Prep Time 10 minutes   Cook Time 20 minutes   Rated:

A beautiful paper thin crepe is sublime with lemon juice and a little sugar. Or alternatively, use as directed to make a decadent dessert ... whichever way you slice it, these crepes are perfect! You can substitute buckwheat flour for the bread flour and enjoy a perfect gluten free crepe...you may need to add a tad more of the buckwheat flour if the mixture is not sticking together.

Then all you have to do is cue the Lemon Curd the Raspberry Coulis, the Mango Puree, icing sugar, berries, yoghurt, lemon juice with sugar, and frankly you have transported yourself to Paris, and a tiny creperie...bon appetit mon amie.

If you enjoyed this recipe, we invite you to come join our FREE TRIAL on the Insider Club #recipesthatwork #youcandoit

Are you on Instagram, Facebook, Pinterest? Follow us for more!

Don't forget we are on YouTube.

Our latest course, (FREE on trial) Shelf Control helps you sort out your pantry and fridge!

The Lazy Sourdough Bakery course now baking.

The Whole Scoop Ice Cream course is churning now!




Place all ingredients except the butter into Thermomix bowl and blend 30 sec/speed 10.


Rest batter for 10 minutes.


Meanwhile, heat a frypan on a medium heat.


Blend batter again 30 sec/speed 10.


Butter the pan lightly and cook your crepes, adding a little butter between each crepe.


Serve with toppings of choice or make a torte!

Served with

This is just one of our Insider recipes. Join us today and start cooking!

Find out more

More Breakfast

That's all the recipes!

No more recipes to load