Matthew Woolen is a master pastry chef and has worked in a variety of Seattle restaurants, including gastropub Old Sage, Zhu Dang, and a gluten-free restaurant called Capitol Cider.

Matthew Woolen

Imagine a tender, paper-thin crêpe. Now imagine it with tons of flavor. And what you get is ... buttermilk crêpes! Sitting right in the middle between the blank canvas of regular sweet crêpes and earthy buckwheat galettes, these crêpes have a pronounced tang of buttermilk that adds an extra bit of oomph that complements whatever you want to serve them with.Making crêpes is a technical challenge more than anything else. Even with the right batter formula, spreading the batter out thinly and evenly on the cooking surface requires finesse and practice. However, if you can dial in the temperature of the pan exactly, you have a leg up in the perfect crêpe game. [f 320] is the perfect temperature for tender and delicate crêpes with just the right amount of browning (the same goes for all kinds of <a href="https://www.chefsteps.com/guides-tools/buttermilk-pancake-parametric">pancakes</a>), and they’ll still be resilient enough to fold or roll around fillings. Dial it up a notch more to [f 340] and you can have crispier, more browned crêpes that are still tender and springy enough for filling and folding. With a little practice, you’ll be able to repeatedly churn out beautifully mottled tender crêpes like a pro.

Buttermilk Crêpes