This classic crepe recipe only requires a few simple ingredients and a steady hand. Choose sweet or savory filling, add your favorite toppings, and you’ll feel like you’ve just made a gourmet brunch at home!
Blender Crepes
Whether you prefer something sweet or savory, this easy recipe will create a foundation for the perfect crepes!
Make the batter in a blender, and cook it up in a skillet for the most delicious, delicate crepes. Before you know it, you’ll be serving brunch that tastes just as good as a restaurant.
Why You’ll Love this Easy Crepe Recipe:
- Simple: This easy recipe requires only a blender, skillet, and a few simple ingredients.
- Versatile: The best part about this basic crepe recipe is its versatility. You can pair it with savory fillings or with fresh strawberries and other fresh fruit. It’s totally up to you!
- Brunch-tastic: You’ll be the star of every Sunday brunch once you master this recipe! Pair them with your breakfast favorites and a mimosa.
How to Make Crepes
Be sure to see the recipe card below for full ingredients & instructions!
- Combine ingredients in a blender to make the batter, then let it rest in the refrigerator for an hour.
- When ready to cook, heat a skillet and add butter to coat the bottom of the pan.
- Add a small amount of batter to the skillet, and cook briefly at an angle.
- Transfer to a plate to cool, and repeat until you’ve made the desired amount.
- You can add whatever topping you desire, whether that’s melted butter, sliced fruit, chocolate chips, or more. Enjoy warm or at room temperature!
Ingredient Notes
- Milk: I opted for whole milk because it’s what I had on hand, but you can use whatever you like! Non-dairy milks should work with this recipe, but I haven’t tried them so I can’t vouch for it.
- All-Purpose Flour: Yields a soft and simple crepe.
- Eggs: Binds our crepe together.
- Butter: Adds great richness and fat to our batter.
- Sugar: Sweetens the batter just slightly.
- Vanilla: Adds a subtle sweetness and vanilla flavor to the batter.
Crepes are thin, lacy French-style pancakes made without any leavening agents. They are usually served for breakfast or dessert, but can also be filled with savory ingredients and enjoyed for lunch or dinner.
Crepes are much thinner than pancakes because they aren’t made with leaveners. Since they are thinner, they tend to be crispier, lacier, and more buttery as well. This makes the crepe an excellent vehicle for practically any filling or topping you like, sweet or savory.
Yes! To make these crepes gluten-free, use your favorite gluten-free 1:1 flour.
If you don’t have a blender, the next best thing is a food processor. Alternatively, you can simply whisk the ingredients together in a large bowl until no lumps remain.
It takes some practice and a little wristwork to get the perfectly circular, thin layers crepes are known for. But once you’ve got it down, you’ll one making them easy-peasy.
Kid-friendly Crepe Ideas
Set out small bowls of potential toppings like sliced bananas and strawberries, chocolate chips, sprinkles, and whipped cream. Let the kids have some fun by choosing their own toppings, like a crepe bar!
Make Ahead Instructions
The crepe batter can be made up to 1 day in advance. Store in an airtight container in the refrigerator until ready to use.
Storage Instructions
Store leftover crepes in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or arrange on a lined baking sheet covered with aluminum foil and warm in a 275°F degree oven for about 10 minutes.
Freezing Instructions
To freeze crepes, place a piece of parchment between each crepe so that they don’t stick together. Layer in a Ziplock bag or airtight container and freeze for up to 4 months. Let thaw overnight in the refrigerator before reheating. Do not freeze filled crepes.
Serving Tips
- Crepes can either be served rolled or folded into triangles– either way is delicious!
- Crepes can be used for virtually any meal from breakfast to dinner– including dessert. The possibilities are endless! My favorite breakfast combination is fresh fruit and whipped cream, my favorite lunch combination is brie and sautéed mushrooms, and my favorite dessert crepe is stuffed with Nutella!
Tips for the Best Crepes
- Chill the Batter: Chilling the crepe batter for at least 30-60 minutes and up to 24 hours allows the flavors to develop and lets the flour fully hydrate.
- Butter Often: The best part of crepes is their lacy and buttery crisp edges. To best achieve this, add more butter to the pan between each crepe.
- Swirl the Pan: Pour the batter into the center of the hot pan. Pick the pan up by the handle and swirl it so the batter spreads nice and thin across the whole surface of the pan. as far out as it can go. The thinner the crepe, the better the taste!
I hope you love this easy crepe recipe. Do you prefer savory crepes or sweet crepes? Which toppings will you use to make yours even more delicious? Let me know in the comments below!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Crepes Recipe
Ingredients
- 1¼ cups whole milk 284 grams
- 1 cup all-purpose flour 120 grams
- 2 large eggs 100 grams
- 2 tablespoons butter 28 grams, melted (¼ stick), plus more to grease the pan
- 1 tablespoon granulated sugar 13 grams
- 1 teaspoon pure vanilla extract 4 grams
Equipment
- Kitchen Scale (optional)
Instructions
- Add all of the ingredients to your blender. Blend on medium speed for 30 seconds. Scrape down the sides of the blender, making sure no large lumps of flour stick to the edges. Blend for an additional 30 seconds.1¼ cups whole milk, 1 cup all-purpose flour, 2 large eggs, 2 tablespoons butter, 1 tablespoon granulated sugar, 1 teaspoon pure vanilla extract
- Transfer the crepe batter to the fridge to rest for 1 hour. This will help ensure that you have strong, yet soft crepes but it is optional so if you’re in a hurry– feel free to skip it!
- Once the batter has rested, heat a large nonstick skillet over medium heat. Add a small pat of butter (about ½ tablespoon) and swirl it around the pan.
- Once the butter has melted, add ¼ cup of crepe batter to the center of the pan.
- Immediately once you’ve added the batter, hold the pan at a 45 degree angle and swirl your wrist in a circle. This should help the crepe batter spread into a thin, even layer. Trust me, it takes some practice, but just keep swirling!
- Cook the crepe for 1-2 minutes per side, or until it is golden brown on both sides.
- Transfer the crepe to a plate and repeat steps 3-6 with the remaining batter, adding more butter to the pan between each crepe.
- Garnish the crepes with your choice of topping and enjoy warm or at room temperature.
Notes
- Chilling the crepe batter for at least 30-60 minutes and up to 24 hours is an optional step, but allows the flavors to develop and lets the flour fully hydrate.
- The best part of crepes is their lacy and buttery crisp edges. To best achieve this, add more butter to the pan between each crepe.
- Pour the batter into the center of the hot pan. Pick the pan up by the handle and swirl it so the batter spreads nice and thin across the whole surface of the pan. as far out as it can go. The thinner the crepe, the better the taste!
- Crepes can either be served rolled or folded into triangles– either way is delicious!
- Crepes can be used for virtually any meal from breakfast to dinner– including dessert. The possibilities are endless!
- My favorite breakfast combination is fresh fruit and whipped cream, my favorite lunch combination is brie and sautéed mushrooms, and my favorite dessert crepe is stuffed with Nutella!
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