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easy crepes

Easy Crepes Recipe

Course: Breakfast, Dessert
Cuisine: French
Prep Time: 5 minutes
Cook Time: 3 minutes
Rest Time: 20 minutes
Total Time: 28 minutes
Servings: 8 crepes
Calories: 148kcal
This easy crepes recipe is the perfect foundation for both savory and sweet fillings. Garnish with your favorite toppings from chocolate drizzle to chopped strawberries. The possibilities are endless with these quick blender crepes!
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Equipment

  • Kitchen Scale (optional)
  • High Powered Blender (click for my favorite)

Ingredients

  • cups whole milk 284 grams, room temperature
  • 2 large eggs 100 grams, room temperature
  • ½ teaspoon pure vanilla extract 2 grams
  • 1 cup all-purpose flour 120 grams
  • 2 tablespoons granulated sugar 25 grams
  • 3 tablespoons unsalted butter 42 grams, melted (plus more for serving)
  • teaspoon kosher salt

Instructions

  • Add the milk, eggs, and vanilla to a blender and blend on medium speed until smooth, about 10-20 seconds.
    1¼ cups whole milk, 2 large eggs, ½ teaspoon pure vanilla extract
    a blender filled with a mixture of ingredients.
  • Add in the flour, sugar, melted butter and salt. Blend for another 10-20 seconds until smooth.
    1 cup all-purpose flour, 2 tablespoons granulated sugar, 3 tablespoons unsalted butter, ⅛ teaspoon kosher salt
    mixing crepe ingredients in a blender
  • Cover the blender and let it sit for 20-30 minutes at room temperature.
    crepe batter in a blender
  • Heat a nonstick pan over medium heat. Once warm, add in a teaspoon of butter, moving it around the pan to evenly coat.
  • Pour in ¼ cup of the batter and immediately swirl the pan to spread it out into a thin even circle. Cook for 2 minutes until lightly browned, flip and cook for another minute.
    a frying pan with a yellow batter in it.
  • Repeat with the remaining batter, adding more butter as needed.
    cooking crepes
  • Serve with toppings of choice.

Video

Notes

  • 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!
  • Chilling the crepe batter for at least 20-30 minutes and up to 24 hours allows the flavors to develop and lets the flour fully hydrate. If you're short on time, you can skip this step.
  • 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! If the batter is too thick to swirl around the pan, add another tablespoon of milk.
Storage: Store easy crepes in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 4 months.

Nutrition

Serving: 1crepe | Calories: 148kcal | Carbohydrates: 17g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 62mg | Sodium: 70mg | Potassium: 93mg | Fiber: 0.4g | Sugar: 5g | Vitamin A: 260IU | Calcium: 58mg | Iron: 1mg