Name: Easy Blender Crepes
Prep time: 5 min
Cook time: 20 min
Total time: 85 min
Ingredients: 3 eggs; 1 cup whole wheat pastry flour (or cake flour); 1 cup milk; 3/4 cup seltzer water; 1 tablespoon maple syrup; 1 teaspoon vanilla; dash of salt; 3 tablespoons butter (divided)

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Making Homemade Crepes is actually easier than you may think! Follow these simple step by step directions for light and tender crepes every single time.

Crepes are thin, eggy pancakes and can be served plain or stuffed in a variety of ways. This recipe for crepes comes together super easily in a blender and cook up fast. They are delightful when served alone or stuffed with sweet or savory fillings.

I was introduced to crepes my Freshman year in High School by my French teacher. And I fell in love with this classic French recipe.

Crepes have a much more egg forward flavor than traditional pancakes and are much thinner. The flavor reminds me of a cross between French Toast and an Oven Pancake, yet the texture is more delicate than either. They are super tender and while delicious eaten alone, I adore stuffing them with Nutella and bananas.

I had forgotten about my love of crepes for many years until I had the privilege of visiting Tahiti with my husband a few years ago. Tahitian culture and food have been heavily influenced by the French, and therefore we had traditional French crepes every morning for breakfast while we were on the Island.

In fact, the island had its own crepe restaurant that served savory crepes all day long. I knew once I returned home, I would perfect making crepes for my family so we could enjoy this classic recipe more often at home.

How to Make Crepes

To make homemade crepes, you only need a few standard tools and a little bit of patience.

Step One: Blend the Crepe Batter

In a blender, blend together the flour, seltzer water, milk, eggs, maple syrup, salt, and 1 tablespoon melted butter.
Be sure to blend until nice and smooth and bubbly.

Step Two: Rest the Batter

Allow the batter to rest for one hour at room temperature.
Or refrigerate crepe batter in a sealed container, up to 1 day; whisk before using.

Step Three: Prepare the Crepe Pan

You do NOT need a crepe pan to make crepes, a nonstick 10-inch skillet works perfectly.
Heat skillet over medium heat.
Brush pan with melted butter.

Step Four: Cook the Crepes

Pour crepe batter to one side of the skillet.
Immediately tilt skillet and swirl the batter to spread it over the bottom of the skillet.
Cook crepe until the bottom is lightly browned, about 1-2 minutes.
Loosen crepe from edges of the pan with a nonstick spatula.
Gently flip the crepe and cook for an additional 30-45 seconds.
Repeat process.

Step Five: Serve the Crepes

Serve crepes as prepared or stuffed.

How to Serve

The ways to enjoy crepes are endless. In fact, in Tahiti, we visited a restaurant that had nothing but crepes on their menu. They can be served savory or sweet, stuffed or not.

Crepe Combinations

Ricotta cheese and berries
Roasted vegetables and spinach
Leftover chicken, mushrooms and cheese
Nutella and bananas
Cream Cheese and Smoked Salmon
Strawberries and Chocolate Syrup
Ham and Cheese
Pesto and Tomatoes

A Few Last Notes on Homemade Crepes

Be sure to use whole wheat pastry flour instead of traditional whole wheat flour. The pastry flour has less density, making a lighter crepe.
You can use cake flour in place of whole wheat pastry flour.
Any variety of milk can be used in this crepe batter.
Club soda may be substituted for seltzer water. The carbonated water will help to produce lighter crepes.

Breakfast Recipes

Easy Blender Crepes

A recipe for tender crepes with a simple crepe batter made in the blender.

5 from 2 votes

Print Pin Rate

Course: Breakfast

Cuisine: American

Prep Time: 5 minutes

Cook Time: 20 minutes

Resting Time: 1 hour

Total Time: 1 hour 25 minutes

Servings:

Calories: 124kcal

Author: Kristen Chidsey

Ingredients

3 eggs3 eggs
1 cup whole wheat pastry flour or cake flour1 cup whole wheat pastry flour or cake flour
1 cup milk1 cup milk
3/4 cup seltzer water3/4 cup seltzer water
1 tablespoon maple syrup1 tablespoon maple syrup
1 teaspoon vanilla1 teaspoon vanilla
dash of saltdash of salt
3 tablespoons butter divided3 tablespoons butter divided

Instructions

Prepare Crepe batter by placing eggs, flour, milk, seltzer water, maple syrup, vanilla, and 1 tablespoon of melted butter, and salt in blender and blend until smooth.
Let batter rest for 60 minutes.
Heat a 10 inch frying pan over medium heat. Brush with melted butter.
Pour enough batter on one side of pan to thinly cover the pan. Very quickly swirl the pan around, so the batter covers the pan.
Immediately, push down the thin edges of the crepe around the perimeter with a spatula.
After about 1 minute (and once it is golden brown on the bottom) carefully flip it over, trying not to tear the crepe.
Fry for 30 seconds to 1 more minute on the other side.
Repeat process until all crepes are made, lightly brushing the skillet with butter each time.

Notes

Be sure to use whole wheat pastry flour instead of traditional whole wheat flour. The pastry flour has less density, making a lighter crepe.
You can use cake flour in place of whole wheat pastry flour.
Any variety of milk can be used in this crepe batter.
Club soda may be substituted for seltzer water. The carbonated water will help to produce lighter crepes.
For storage: Stack cooled crepes between pieces of parchment or waxed paper. Place in gallon size freezer bag or sealed container and store in the refrigerator for 2 days or in the freezer for up to 2 months. Reheat in a dry skillet.

Nutrition

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Easy Blender Crepes