Blender Crepes are one of the EASIEST recipes to make for either breakfast or brunch. We make these all the time in our house, and with this method you can easily make both Sweet and Savory Crepes!
Crepes are one of our families favorite meals. The kids like doing savory crepes for dinner and then I will make extra, so they can make their own dessert crepes.
I learned this blender method from Alton Brown years ago and with a few tips, you can make fool-proof crepes, every single time.
Jump to:
- 🥚 Ingredients to Make Homemade Crepes
- 📋 Sweet vs. Savory Crepes
- 🥣 How to Make Crepes in the Blender
- Chef's Secret
- 🍓 Filling Ideas for Crepes
- ⏲️ How to Make Crepes Ahead of Time (with Storage Instructions)
- 💭 Frequently Asked Questions
- ❤️ My Favorite Pan for Making Crepes
- 🍳 More Breakfast Recipes Made from Scratch
- #ScarlatiFamilyKitchen
- 📖 Recipe
- 💬 Comments
🥚 Ingredients to Make Homemade Crepes
You only need a few pantry staples to make crepes from scratch. Here is exactly what you need, PLUS some tips on the key ingredients.
- Flour - I typically use all-purpose flour for making crepes, because I always have it on hand. If you want a thinner, more delicate crepe, cake flour (affiliate link) is a great alternative. You can also make your own cake flour by sifting together 1 cup of flour with 2 Tablespoons of cornstarch. I haven't tried this recipe with a gluten-free flour substitute, but I would think that a cup for cup alternative would work best.
- Milk - Whole milk is my preference when making crepes. It gives the batter the perfect consistency, in my opinion. You can use other versions of milk, including plant-based alternatives, but the batter tends to be a bit thinner. Make sure to use an unsweetened version of plant-based milks so that it doesn't affect the flavor.
- Butter - The butter in this recipe is strictly for greasing the pan to help prevent sticking, so salted or unsalted is fine. You can also use a dairy-free alternative to make the crepes plant-based. I would stay away from oils or sprays because they don't work as well.
📋 Sweet vs. Savory Crepes
- Sweet - To adjust the batter for sweet crepes, use only ¼ teaspoon of salt.
- Savory - For savory crepes, I usually omit the vanilla extract and increase the salt to ½ teaspoon.
🥣 How to Make Crepes in the Blender
First, combine all of the ingredients into a blender and then mix on high for 60 seconds. Scrape down the sides and blend for an additional 30 seconds to make a super smooth batter. Then, place the batter in the refrigerator to rest for at least 30 minutes (60 minutes is preferred).
Preheat your pan over medium low heat on the stovetop and then lightly grease it with butter. Pour about ⅓ cup of the batter into the center of the pan while simultaneously swirling the pan it in a circular motion so the batter coats the bottom of the pan thinly.
Let the batter cook for about 30-60 seconds until it's no longer shiny and the edges start to lift slightly. Use a spatula to flip the crepe gently and then let it cook for another 15-30 seconds just until it's set.
Place the cooked crepes on a plate and then repeat with the remaining batter. After all the crepes are cooked, you can fill and enjoy!
Chef's Secret
Make sure to let the batter sit in the fridge for 30-60 minutes. It allows time for the liquid to fully get absorbed AND also lets the gluten in in the flour relax. This step will make sure your crepes don't rip when you are flipping!
🍓 Filling Ideas for Crepes
There are so many filling options when it comes to crepes. Here are a few ideas that we like to get you started!
Sweet
- Nutella
- Cannoli Filling with Chocolate Chips
- Lemon Juice and Powdered Sugar
- Maple Syrup and Butter
- Strawberry Puree and Whipped Cream
- Mascarpone Frosting
- Fresh Fruit
- Jam
Savory
- Ham and Cheese
- Scrambled Eggs with Bacon or Sausage
- Grilled Chicken and Pepper Jack Cheese
- Cottage Cheese
- PB & J
⏲️ How to Make Crepes Ahead of Time (with Storage Instructions)
BATTER - The crepe batter can be made up to 24 hours ahead of time and stored covered in the refrigerator in an airtight container. I just usually leave them in the blender, that way it's easier to pour into the pan.
FRIDGE - Finished or leftover crepes can be cooled and wrapped in plastic wrap and stored in the refrigerator for 2 days.
FREEZER - Crepes can also be wrapped well in plastic wrap and frozen for up to 3 months. Let the crepes fully defrost in the refrigerator.
If you ever don't recognize a tool or skill that is mentioned, be sure to look it up in our Glossary of Cooking Terms and Definitions for more information.
💭 Frequently Asked Questions
You don't need to have a fancy crepe pan or crepe maker, but you do need an easy to use non-stick pan. I like using a cast iron griddle pan (see below) because it's flat and allows me to easily flip the crepes. A really good non-stick pan will also work.
The batter for crepes should be thinner than pancake batter. It should be about the consistency of heavy cream. If your batter is too thin, add a little bit more flour and alternatively, add a little bit of milk if it's too thick.
❤️ My Favorite Pan for Making Crepes
This cast iron griddle pan is my favorite pan to make crepes on. It also is great for pancakes and french toast!
This is an affiliate link and I may be compensated (at no cost to you)
if you make a purchase after clicking on it.
🍳 More Breakfast Recipes Made from Scratch
If you loved this Blender Crepe Recipe, here are some more of our favorite from scratch breakfast recipes that I think you will love too!
📖 Recipe
Easy Blender Crepes (Sweet and Savory)
Ingredients
- 1 cup whole milk
- 4 large eggs
- 1 teaspoon vanilla extract, (omit for savory crepes)
- 1 cup all purpose flour
- 1 Tablespoon granulated sugar
- ¼ teaspoon fine sea salt, (increase to ½ teaspoon for savory crepes)
- butter, for greasing the pan
Instructions
- Combine all of the ingredients, except the butter, in a blender and blend on high for 60 seconds. Scrape down the sides and blend for an additional 30 seconds.
- Place the batter in the refrigerator for minimum of 30 minutes (but 60 minutes is preferred).
- Preheat a griddle pan (affiliate link) or non-stick pan over medium low heat and grease it lightly with butter.
- Pour approximately ⅓ cup of the batter in the center of the pan while simultaneously swirling the pan in a circular motion so the batter coats the entire bottom of the pan thinly.
- Cook the batter for 30-60 seconds until it is no longer shiny and the edges start to lift slightly. Gently flip the crepe and cook for an additional 15-30 seconds until the second side is just set.
- Place the finished crepe on a plate and repeat with the remaining batter.
Notes
- Flour - If you want a thinner, more flexible crepes, use cake flour (affiliate link).
- Milk - 2%, 1% or even skim can be used, but the batter will be thinner.
- Dairy Free - Use unsweetened dairy free or plant based milk as well as dairy free or plant based butter substitute.
- Make Ahead - The batter can be made up to 24 hours ahead of time and stored covered in the refrigerator in an airtight container until cooking time.
- Storage - Finished or leftover crepes can be cooled and wrapped in plastic wrap and stored in the refrigerator for 2 days.
- Freeze - Wrap the cooled crepes well in plastic wrap and freeze for up to 3 months. Defrost fully in the refrigerator.
Comments
No Comments