Sweet Crepes Recipe

four folded sweet crepes topped with powdered sugar and fresh berries on a plate.

Course: Breakfast, Dessert

Cuisine: French

Prep Time: 5

Cook Time: 3

Rest Time: 20

Total Time: 28

Servings: crepes

Calories: 148kcal

Author: Becky Hardin

My sweet crepe recipe uses a blender to create a perfectly smooth, silky batter in seconds. It is a reliable, 30-minute base for all your favorite dessert fillings, from Nutella to fresh berries.

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US Customary - Metric

Equipment

Kitchen Scale (optional)
High Powered Blender

Ingredients

1¼ cups whole milk room temperature
2 large eggs room temperature
½ teaspoon pure vanilla extract *
1 cup all-purpose flour
2 tablespoons granulated sugar
3 tablespoons unsalted butter melted (plus more for serving)
⅛ 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
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
Cover the blender and let it sit for 20-30 minutes at room temperature.
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 1-2 minutes until lightly browned, flip and cook for another minute.
Repeat with the remaining batter, adding more butter as needed.
Serve with toppings of choice.

Video

Notes

*For savory crepes, omit the vanilla and reduce the sugar to 1 tsp.

Batter Tips:

If you don't have a blender, use a food processor or a hand blender/whisk.
While you can skip resting the batter, even just 20-30 minutes makes a huge difference in the final texture/flavor.
If the batter is too thick to swirl around the pan, add another tbsp of milk.

Cooking Tips:

I used an 8-inch non-stick skillet for this recipe. If you use a larger pan, you’ll get fewer crepes, and you may need to increase the batter to ⅓ cup per crepe.
The pan is hot enough when a tiny drop of water flicked onto the pan evaporates instantly.
Add more butter between each crepe to get lacy edges.
Try to spread the batter across the whole surface of the pan. The thinner the crepe, the better the taste!
Once the edges start to curl up, use a thin offset spatula or a butter knife to lift the crepe from the center and flip.
The first crepe often comes out a bit wonky, but don't panic. The next one will be better!
As you finish each crepe, stack them directly on top of each other on a plate and cover them with a clean kitchen towel to keep them soft and pliable.
Crepes can either be served rolled or folded into triangles--either way is delicious!
I love them filled with fresh fruit and whipped cream, Nutella, or lemon curd for breakfast or dessert.

Make-Ahead: You can blend and chill the crepe batter for up to 24 hours before using it. The longer it chills, the better it will taste!

Storage: Store crepes in an airtight container in the refrigerator for up to 3 days or in the freezer with parchment between them for up to 4 months.

Nutrition