Blender Crepes


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Let’s make Blender Crepes! It’s easier than you might think and all it takes is a blender and a nonstick pan. Add a sprinkle of cinnamon-sugar for sweetness and top with some fresh fruit for a fun snack or breakfast.

overhead image of crepes and berries on a white plate

I completely underestimated how fun and satisfying it would be to nail down my crepe-making method. For the past few weeks, I’ve made blender crepes for the kids for snacks, whipped up a batch to fill with cheese and ham for a savory lunch, and made them on a weekday for breakfast just because. Once you learn how to do it, it’s hard to stop. Even my 7-year-olds ask for a turn to pour and flip them when they see crepe batter on the counter. They smell and taste so delicious and always just feel like something special. 

And while I’m partial to a sprinkle of cinnamon-sugar inside and on top of my crepes these days, you really can fill them with almost anything. Vietnamese crepes – bánh xèo are next on my list!

Here’s how to make crepes – just blend and go!

crepe batter in a clear glass bowl


  • Eggs – Use large eggs for this recipe.
  • Milk – This recipe was tested with whole milk, but it’s very flexible. Just be sure to check the texture and be sure it pours easily. See below for tips. 
  • Butter – Salted or Unsalted butter work just fine. If using salted butter, you can skip the added pinch of salt.
  • All-Purpose Flour – This recipe uses all-purpose flour, but check the internet for many other options using a wide variety of flour.
  • Sugar – A bit of sugar adds sweetness and helps the crepes to caramelize in the hot pan. The sweetness is very subtle, but you can skip or reduce it if you plan to use savory fillings. 
  • Salt – Add a pinch of salt, but you can skip the salt if using salted butter.
  • Sparkling Water – Adding sparkling water is a trick that I learned when I lived in Romania and made Romanian crepes, clătite. Those bubbles help to aerate the batter and make for extra light, tender crepes.
melting a stick of butter in a skillet

How to Make Crepes

  1. Blend all ingredients together.
  2. Heat a nonstick pan over low-medium heat.
  3. Spread pan with melted butter and pour batter in a thin layer.
  4. Tip pan to evenly spread batter. Cook on one side until the bottom is golden brown and the edges are lacy and start to pull away from the pan.
  5. Flip to the other side, fill with toppings (if you’d like), cook until golden brown.
  6. Serve!

If adding something that can melt (like cheese, sugar, chocolate), it’s a great idea to add it while the crepe is still in the pan cooking.

overhead image of batter in a cast iron skillet

Texture of Crepe Batter

Unlike regular pancakes, crepe batter should be very thin. It needs to easily and quickly move around the hot pan to form a very thin layer of batter. To check the texture, after the batter has been mixed, scoop and pour some back into the bowl. It should pour easily and smoothly – a similar texture to heavy cream. 

Do I have to rest the batter?

No. I made many test batches both with the resting step and without the resting step, and the results were great both ways. Resting the batter for 30 minutes before cooking the crepes lets the gluten relax and helps the dry ingredients to be evenly saturated by the wet ingredients. That 30 minutes of rest time will give you the most tender, delicate crepes, but I can promise that you’ll still be happy with the result if you skip it and go straight to the cooking step. 

adding cinnamon sugar to crepe in a skillet

Filling for Crepes

The sky is the limit, but here are a few classic and delicious fillings for these blender crepes:

  • Cinnamon Sugar
  • Melted Chocolate and Bananas
  • Lemon Juice and Sugar
  • Nutella
  • Strawberries and Whipped Cream
  • Ham and Cheese
  • Spinach, Cheese, and Sautéed Mushrooms

More Fun Snack Ideas

overhead image of crepes and berries on a white plate

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crepe and berries on a white plate
4.86 from 7 votes

Blender Crepes Recipe

Crepes may seem like a complex undertaking, but they’re actually incredibly simple. Especially when made in a blender. Just combine everything, blend until smooth, and pour in thin layers in a nonstick pan.
To adjust the servings in this recipe, click on the number next to servings.
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 10


  • Blender
  • 10" Nonstick Skillet


  • 2 large Eggs
  • 1 1/2 cups Whole Milk (see note)
  • 3 Tablespoons Butter, melted, plus more for brushing pan
  • 1 cup All-Purpose Flour (1 cup = 125g)
  • 2 teaspoon Sugar
  • Pinch of Salt
  • 3 Tablespoons Sparkling Water (see note)
  • Optional toppings – fresh whipped cream, orange zest, cinnamon-sugar, fresh berries, syrup, Nutella, etc. (choose your favorite)


  • Combine eggs, whole milk, melted butter, flour, sugar, and salt. Blend in a standing blender or with an immersion blender until smooth. Add sparkling water and pulse a few times to combine.
  • Place a 10-inch nonstick skillet over medium heat (on my electric stove, I put the heat at 3.5 /10).
  • When the skillet is hot, rub or brush it with some butter. When the butter melts, pour 1/4 cup of batter into the pan, tipping the pan all around so that the batter stretches all the way to the edges. (Note: if the batter is not thin enough to easily spread out, add some more sparkling water to the batter in the blender until the batter reaches a very thin consistency.)
  • Let the crepe cook on one side until the edges are crisp and start to pull away from the pan and the bottom is golden brown, 2 to 3 minutes.
  • Flip the crepe and cook on the other side until golden brown. (If you’d like to add warm toppings, you can add some to the crepe as it cooks or wait and add them after cooking.)
  • Continue making crepes until all of the batter has been used. If you’d like to keep them warm until serving, you can line them up on a sheet pan, overlapping, in a warm (200 degree F) oven.
  • Fill or top crepes with your favorite fillings and serve immediately.


Milk – This recipe was tested with whole milk. You can use any type of milk, but will need to adjust the amount of flour accordingly. Since skim milk is significantly more thin, you may need to add an extra few teaspoons of flour.
Sparkling Water – The bubbles in sparkling water help to aerate the batter and make the crepes extra light and tender. You can use any type of sparkling water – tonic or club soda. I’ve even used flavored sparkling water, but the flavor is almost imperceptible in this small amount. If you don’t have sparkling water on hand, feel free to just use regular tap water – they just won’t be quite as light and tender. 


Calories: 115kcal | Carbohydrates: 12g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 61mg | Potassium: 75mg | Fiber: 1g | Sugar: 3g | Vitamin A: 216IU | Calcium: 49mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Author: Jess Smith via Inquiring Chef
Cost: $5.00
Calories: 115
Keyword: blender, easy recipe, easy snack
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About Jess Smith

Jess is the recipe creator and photographer at She spent nearly a decade as the Chief Recipe Developer for the award-winning meal planning app Cook Smarts. Her colorful, healthyish recipes have been featured in popular online publications including Parade, Hallmark, and HuffPost.

4.86 from 7 votes (5 ratings without comment)

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  1. 5 stars
    Made just as written but using an 11” inch Le Creuset crepe pan, letting the batter rest (mostly because kids were still sleeping). I got 6 out of the measurements as listed but could have probably got 7 if I made them thinner. I used blackberry sparkling water and couldn’t taste it. Family gobbled them up. Will definitely be making again!