• 2 eggs
  • 1 pinch salt
  • 1 tablespoon (12 grams) sugar
  • 1 cup (240 milliliters) buttermilk
  • 1 cup (120 grams) flour
  • 1 cup (240 milliliters) boiling water
  • 1/4 teaspoon (1.4 grams) baking soda
  • a pinch (less than 1 gram) lemon acid

Cherry sauce

  • 150 grams (5.3 ounces) cherries
  • 1 tablespoon (12 grams) vanilla sugar
  • 3 grams (0.1 ounce) starch


  • Mixing Bowl

    A good-sized mixing bowl will help you to whisk eggs and mix your ingredients without making a mess. Make sure yours has a non-slip base for added stability.

  • Whisk

    Essential for achieving a smooth crepe batter. Use a balloon whisk to incorporate air and get that perfect consistency.

  • Small Saucepan

    This will come in handy for preparing your cherry sauce. Ensure it's non-stick to avoid burning the sauce.

  • Non-stick Frying Pan

    A must-have to cook your crepes evenly. Look for one with a flat surface and sloping sides for easy flipping.

  • Spatula

    An offset spatula will allow you to flip your crepes without tearing them. Opt for a silicone one to avoid scratching your pan.


Step 1

1. In a large bowl, whisk the eggs together with the sugar and salt until well combined. Make sure to thoroughly beat the eggs to incorporate as much air as possible for fluffier crepes.

Step 2

2. Add the buttermilk to the egg mixture and mix well.

Step 3

3. Gradually add the flour while continuously stirring until the batter is smooth and free of lumps. Sift the flour before adding to avoid lumps.

Step 4

4. In a separate small bowl, combine the baking soda and a pinch of lemon acid. Pour boiling water over this mixture, stir quickly, and immediately add the liquid to the batter. Be careful when handling boiling water. This step will create a lighter, airier batter for the crepes.

Step 5

5. Stir the batter well and use a ladle to pour a small amount into a preheated, lightly greased skillet. Cook each crepe until the edges start to lift and the bottom is golden brown, then flip to cook the other side. Keep the crepes warm in a low oven until serving.

Step 6

6. For the cherry sauce, heat the cherries in a saucepan over medium heat until they start releasing juice.

Step 7

7. Add the vanilla sugar and continue to heat until the sugar is fully dissolved. Stir occasionally to prevent the cherries from sticking to the saucepan.

Step 8

8. Pour the cherry juice into a small glass, add the starch, and mix until smooth. You can use a small whisk or fork to ensure it's fully dissolved.

Step 9

9. Return the starch mixture to the saucepan with the cherries, stirring constantly. Bring the mixture to a boil for 1 minute or until the sauce thickens. Keep an eye on the sauce to prevent it from burning or becoming overly thick.

Step 10

10. Allow the sauce to cool slightly before serving it over the crepes.


Imagine sitting outdoors with a gentle breeze and a delicious plate of cherry crepes! You can serve these crepes warm with a dusting of powdered sugar for a sweet, simple presentation. If you’re feeling elegant, add a dollop of whipped cream or a splash of vanilla ice cream beside the crepes to amp up the indulgence. Hosting a brunch? Present the crepes rolled or folded beautifully on a platter, garnished with fresh mint leaves and a sprinkle of zest. Or, for a more casual vibe, let everyone customize their own crepes with a variety of toppings like nuts, chocolate shavings, or more fresh fruit. Don’t forget, these crepes make a beautiful dessert to conclude an evening meal. Pair them with a glass of sweet dessert wine or a steaming cup of aromatic coffee, and you’ll have your guests raving about your culinary skills!


For a gluten-free version, substitute the all-purpose flour with an equal amount of gluten-free flour blend. Ensure the blend contains xanthan gum for the best texture. To make these crepes vegan, replace the eggs with a flaxseed or chia seed mixture (1 tablespoon of ground seeds mixed with 2.5 tablespoons of water per egg). Substitute buttermilk with your favorite plant-based milk, adding a tablespoon of lemon juice to mimic the tanginess of buttermilk.


  • Why are my crepes sticking to the pan?

    Ensure your pan is well-heated before pouring the batter. Also, a non-stick pan and a little oil or butter can help prevent sticking.

  • Can I make the crepe batter ahead of time?

    Yes, you can prepare the batter up to 24 hours in advance. Just store it in the fridge and give it a good stir before cooking.

  • How can I make my crepes more flavorful?

    Try adding a splash of vanilla extract or a bit of grated lemon zest to the batter for an extra burst of flavor.

  • What can I use if I don’t have buttermilk?

    Mix 1 cup of regular milk with a tablespoon of vinegar or lemon juice, let it sit for 5 minutes, and you have a quick buttermilk substitute!

  • How do I keep my crepes warm while cooking the rest?

    Place the cooked crepes on a plate and cover them with a clean kitchen towel. You can also keep them in a low oven (about 200°F) to keep them warm.

  • Can I freeze leftover crepes?

    Absolutely! Lay them flat on a baking sheet to freeze individually, then stack them with parchment paper in between and store in a ziploc bag. They can be frozen for up to 2 months.

Nutrition facts

Crepes with cherry sauce
Recipe Yield:4 servings
Calories:Per Serving
Calories (Min - Max):180 - 220
Total Fat:6g
Saturated Fat:2g
Total Carbohydrate:28g
Total Sugars:10g