Easy Crepes Recipe
This easy crepes recipe is made entirely in a blender with only a handful of ingredients! The batter is prepared the night before and easily adaptable to savory or sweet filling.
What are Crepes?
Crepes are a French breakfast that can be served with sweet or savory toppings, and this makes them perfect for breakfast or brunch. They are easy to make and even easier to eat!
They are made with eggs, milk, flour, butter, and salt and can be topped with fresh fruit, chocolate chips, or whipped cream to satisfy your sweet tooth.
Or top them with smoked salmon, mozzarella, chorizo, or basil for the perfect brunch dish.
No need to be intimidated either! The batter for this easy crepes recipe is made entirely in a blender the night before. So you can enjoy these flat “pancakes” any time a craving strikes.
There is only a handful of ingredients in this easy crepes recipe and you don’t even need to make a trip to the store. Most likely the ingredients can already be found in your kitchen.
- Eggs: Use the freshest eggs you can find.
- Milk: Whole milk is best for this recipe.
- Flour: All-purpose flour works well for crepes.
- Butter: Unsalted butter adds flavor.
- Salt: A small amount of kosher salt will help balance and enhance the flavors of the other ingredients.
How Do You Make Crepes?
This crepe recipe is a delicious breakfast that can be ready to cook in just one hour or saved until the next day.
Here is a brief description of how to make these crepes. For a detailed view, see the recipe card below.
Blend together eggs, milk, flour, butter, and salt, scraping the sides as needed.
Cover the crepe batter and chill for at least one hour and up to 24 hours.
Heat a skillet on the stovetop and spray with neutral oil. Measure out the batter and pour it into the center of the skillet—twirl the skillet to coat the bottom.
Tip: Spray the pan with oil in between each crepe to make sure they don’t stick to the pan.
Cook the crepes until the edges begin to brown, and then loosen them around the edges with a thin rubber spatula.
Gently pick it up with your fingers and flip it. Cook 20-30 seconds longer and then remove it from the pan.
Keep the crepes warm while cooking the rest of the batch.
What’s the Best Way to Flip Crepes?
Flipping crepes can seem nerve-wracking, but it’s actually quite easy as long as you have the right tools. There are a few steps to follow to ensure you get a perfect flip every time.
- Use thin batter rather than thick batter, so it easily spreads out in the pan.
- A crepe pan is ideal for cooking crepes and flipping. But if you don’t have a crepe pan, a medium nonstick pan will work as well.
- Make sure to grease the pan with butter or non-stick spray between each crepe so they can easily slide out.
- Thin rubber spatula is great for flipping crepes.
Filling Ideas for Crepes
The best part about crepes is that you can make them either sweet or savory to fit your breakfast mood. Here are some delicious ideas to get you started.
For Sweet Crepes:
For Savory Crepes:
- Smoked salmon, chives, ricotta
- Sliced tomato, basil, mozzarella
- Ham, eggs, hollandaise
- Broccoli, cheddar, green onions
Here are some tips and variations to help you make foolproof crepes every single time:
- Whisk out all the lumps or use the blender to make the batter very smooth.
- Use medium-low heat rather than high heat to ensure the crepes don’t cook too quickly.
- Keep them warm by placing them in a tortilla warmer or under a clean towel on a plate.
- Place a piece of parchment paper between each crepe to keep them from sticking together.
- Use a measuring cup to ensure each crepe is the same size.
- Swirl the batter in the pan so it coats the whole pan bottom evenly and cooks evenly.
- Chill the batter before using it –this allows bubbles to subside so the crepes will be less likely to tear.
- Add vanilla extract and granulated sugar to the blender to enhance the flavor of sweet crepes.
How to Make Crepes Ahead of Time
Crepes are one of those recipes that are perfect for making ahead of time. The batter needs to rest in the fridge for at least an hour anyway.
You can make them up to one day in advance to have them ready for the next morning’s breakfast.
Before you allow it to rest in the fridge, seal the container tightly with plastic wrap and a lid.
The best way to make amazing crepes is to make sure the batter consistency is thin rather than thick. It should be slightly thinner than heavy cream. After chilling the batter, it can thicken even further, and if so, whisk in milk, a tablespoon at a time, until it’s thinned to the right consistency.
Yes, you can use pancake mix for crepes, but you’ll want to thin out the batter with more milk than you’d use to make pancakes until it’s slightly thinner than heavy cream consistency.
All-purpose flour is best for crepes as it is just the right consistency and mild tasting.
More Pancake RecipesPrint
This easy crepes recipe is perfect for breakfast on the weekends. Since the batter needs to rest for at least one hour, it’s also great to make ahead for brunch the next day.
- 1 cup milk
- 1/2 cup water
- 1 cup all-purpose flour, spooned & leveled
- 2 Tbsp. unsalted butter, melted
- 2 large eggs
- 1/4 tsp. kosher salt
For sweet crepes add:
- 2 Tbsp. sugar
- 1 1/2 tsp. vanilla extract
- To a blender add, milk, water, flour, butter, eggs, and salt. For sweet crepes, add sugar and vanilla. Blend until well combined, scraping the sides as needed.
- Cover the batter and chill for 1- 24 hours. Once rested, whisk the batter if it looks separated. Also, check the consistency of the batter, it should be slightly thinner than heavy cream. If it’s too thick, whisk in milk, a tablespoon at a time, until it’s thinned to the right consistency.
- Heat a 10-inch nonstick skillet over medium heat. Spray with nonstick spray. Measure 1/4 cup of batter and pour it in the middle of the skillet. Twirl the skillet to coat.
- Cook crepes until edges begin to brown, about 1 minute. Loosen crepe around the edge with a thin rubber spatula. Gently pick up the crepe with your fingers while sliding the spatula underneath it, in one brisk motion, flip it. Cook 20-30 seconds more.
- Transfer to a plate. Recoat the pan with nonstick spray as needed. Makes 10-12 crepes.
- Serving Size: 2 crepes
- Calories: 238
- Sugar: 3.3 g
- Sodium: 141.2 mg
- Fat: 10.4 g
- Carbohydrates: 26.9 g
- Protein: 8.3 g
- Cholesterol: 114.4 mg
Keywords: thin pancakes, easy, blender crepes