It’s hard to resist the charm of a crepe rolled or folded around your favorite sweet or savory fillings.
With just a handful of ingredients and a blender, making tender crepes at home is almost effortless.
Light, tender and delicious, this crepes recipe is perfect for breakfast or as a handy snack on hand.
You will fall in love with this crepe recipe
- Uses ingredients you already have on hand.
- The dough takes only minutes in the blender.
- The dough is made even better day in advanceto save time in the morning!
- making crepes is just as easy to prepare as pancakes.
- They can be prepared in advance in large quantities.
- Help create new meals endless filling and topping options (see below).
Replace pancakes and waffles with versatile crepes.
Ingredients for crepes
With so few ingredients, these are easy to make.
- Flour: Use all-purpose flour for the perfect balance of tenderness and texture.
- milk: Gives crepes their tender texture, any variety will work but I prefer whole milk.
- eggs: Choose large eggs for best results.
- vegetable oil: This is a neutral oil (you cannot taste it). Butter can be used on the spot, but I find that oil makes the best crepes.
- Sugar: Just a hint of sweetness makes these crêpes perfect. I recommend leaving the sugar in, even if you fill them with savory ingredients.
How to make crepes
- mixture: Blend ingredients in a blender until smooth (according to recipe below).
- butter: Melt butter in a 6-inch skillet over medium-high heat.
- Pour and spin: Pour the batter into the pan and quickly tilt the pan to spread the batter.
- Cook: Let the edges rise and get a lacy brown (flipping is optional).
- For the best crepes, prepare the crepe batter a day in advance.
- For the perfect shape, use a small non-stick pan.
- You may need to make a few crepes to perfect the temperature on your stovetop.
- The crepes should be thin enough to cook through without having to flip them.
- Store them between sheets of parchment paper.
Crepe toppings and fillings
There are so many ways to enjoy crepes; You’ll want to try every single one of them! When adding crepe fillings, make sure they are soft and spreadable so they don’t tear the crepe. First add the cheese and then top with the remaining ingredients.
- Top fruit fillings or fresh berries, cinnamon and whipped cream.
- Add sliced bananas and drizzle with peanut butter.
- For savory crepes, try cheddar cheese, ham, and cooked vegetables like mushrooms or spinach.
- Use other savory fillings like tomato and basil, or goat cheese, steamed asparagus, and bacon.
Prepare and leave leftovers
- Stack cooked and cooled crepes between parchment paper, store in the fridge for up to a week, then reheat in the microwave.
- Layered between parchment paper, crepes can be stored in a zip-lock bag or airtight container in the freezer for up to 3 months.
- Heat the crepes in the oven, microwave, or hot pan for a few seconds.
Sweeten your morning!
Did you like this easy crepe recipe? Be sure to leave a rating and a comment below!
Easy Crepes Recipe (Blender)
These delicious crepes are perfect for dessert, as a snack or for breakfast! Best of all, crepes are easy to make on the stovetop using just a few pantry staples.
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In a blender, mix eggs, milk, flour, vegetable oil, sugar and salt.
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Blend the mixture until smooth. If you have time, let the dough rest in the refrigerator for 30 minutes, or up to 24 hours.
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Heat a 6-inch skillet over medium-high heat and lightly brush with oil or butter.
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Pour about 2 tablespoons of batter into the center of the pan.
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Immediately lift the pan and gently rotate to distribute the batter evenly and create a round crepe.
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Cook the crepe until the top bubbles and the center is set, about 90 seconds. If necessary, turn over for a few seconds.
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Carefully remove the crepe from the pan. Repeat with the rest of the dough.
- Experiment with different flavors like vanilla extract or citrus zest in the batter.
- For best texture, chill or rest dough for at least 30 minutes (or up to 24 hours) before baking. This allows the bubbles in the batter to burst.
- Crepes are thin enough to cook through without having to turn them. No flipping ensures they remain soft and foldable.
- Gently brush the pan with butter or oil before adding the batter each time.
- Fill with sweet or savory fillings.
- To prepare the crepes ahead of time, sandwich them between sheets of parchment or waxed paper. Refrigerate for up to 7 days or freeze for up to 3 months.
Portion: 1crepe | Calories: 67 | Carbohydrates: 8thG | Protein: 2G | Fat: 3G | Saturated Fatty Acids: 1G | Polyunsaturated fat: 1G | Monounsaturated fatty acids: 1G | trans fats: 0.01G | Cholesterol: 24mg | Sodium: 18mg | Potassium: 45mg | Fiber: 0.2G | Sugar: 1G | Vitamin A: 67IU | Calcium: 26mg | Iron: 1mg
Nutritional information is an estimate and may vary depending on cooking method and brand of ingredients used.
course Breakfast, dessert, snack
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