This is a versatile and easy-to-make crêpe recipe. I’ve used it for sweet crêpes, savory crêpes, and the beautiful 30-Layer Crêpe Cake that my daughter always asks for on her birthday. If you’ve never made them before, it may take a few tries to get them just right. No worries though, the imperfect ones will taste just as good – just top with Nutella and a bit of whipped cream and give them to your favorite taste-tester.
Make sure to plan a little extra time to let the batter rest before baking to get the most delicate, melt-in-your-mouth crepes. I love making these ahead of time and refrigerating them until needed. Ideas for sweet and savory fillings are in the notes below.
Easy Blender Crêpes
30
servings5
minutes30
minutes1
hourIngredients
4 large eggs
1 1/2 cups whole milk
1 cup water
2 cups flour
6 Tbsp butter, melted and cooled
1/3 cup sugar
2 tsp vanilla
Directions
- Combine all the ingredients in a blender and pulse to combine, 10-15 seconds.
- Refrigerate the crêpe batter for at least 1 hour and up to 2 days.*
- Heat a large non-stick pan over medium heat. (Adjust while cooking to get the exact temperature desired.)
- Coat the pan evenly with butter.
- Pour a dollop of batter into the center of the pan and immediately swirl to spread evenly. (Adjust the size of the dollop to the size of your pan. Crêpes should be fairly thin.)
- Cook for about 30 seconds, until the edges look dry and there are bubbles throughout the crêpe. Flip.
- Cook for another 15-30 seconds then remove from the pan and cool on a platter.
- Continue with the rest of the batter, coating the pan with butter before each crêpe.
- Use immediately OR stack crêpes and store in a resealable plastic bag for several days in the refrigerator or for up to 2 months in the freezer.
Notes
- *Resting the batter allows the flour to fully absorb the liquid and gives the gluten a chance to relax. It’s not the end of the world if you skip this step, you’ll just have less tender crêpes.
- Sweet crêpe filling ideas: Whipped Cream, Nutella, Biscoff, berries, bananas, whipped cream, lemon curd, chocolate sauce, caramel sauce, dulce de leche, jam, honey, ice cream, nuts
- Savory crêpe filling ideas: (for savory crêpes, omit the sugar and add 1/4 tsp salt.) leftover Thanksgiving turkey + Swiss cheese + turkey gravy; chicken + sauteed mushrooms + bechamel sauce; steak + spinach + mushrooms; smoked salmon + cream cheese; ham + cheese + hollandaise; shrimp + crab + cream cheese + tomato sauce; eggs + ham + Swiss cheese; rotisserie chicken + broccoli + bechamel sauce; ham + Swiss cheese + asparagus; sauteed mushrooms + Gruyere cheese; ham + apple + cheddar.
