Let’s make 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.
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!
- 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.
How to Make Crepes
- Blend all ingredients together.
- Heat a nonstick pan over low-medium heat.
- Spread pan with melted butter and pour batter in a thin layer.
- 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.
- Flip to the other side, fill with toppings (if you’d like), cook until golden brown.
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.
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.
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
- Strawberries and Whipped Cream
- Ham and Cheese
- Spinach, Cheese, and Sautéed Mushrooms
More Fun Snack Ideas
- Sweet and Salty Snack Mix
- Pumpkin Chocolate Chip Snack Cake
- Sweet and Spicy Sriracha Snack Mix
- Salted Caramel Pretzel Brownies
- Fruit Salsa with Baked Cinnamon Sugar Chips
- Crispy Baked Spring Rolls
- Cheese Pinwheels with Crispy Prosciutto
- Chocolate Chip Oatmeal Cookie Bars
- Chocolate Chip Muffins
- Oatmeal Cookie Dough Energy Bites
- Sweet and Spicy Candied Pecans
- Apple Cider Donut Mini Muffins
- Frozen Greek Yogurt Bark
Blender Crepes Recipe
- 10" Nonstick Skillet
- 2 large Eggs
- 1 ½ 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 ¼ 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.
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!
Yay! Glad they were a hit Cynthia!
I had some strawberries from the yard, so this was perfect!