It’s hard to resist the charm of a crepe rolled or folded around your favorite sweet or savory fillings.
Making delicate crepes at home is almost effortless with just a handful of ingredients and a blender.
This crepe recipe is light, delicate, and delicious, they’re perfect for breakfast, or convenient hand-held snack.
You’ll Fall in Love with This Crepe Recipe
- Uses ingredients you have on hand already.
- The batter takes just minutes in the blender.
- The batter is even better made a day in advance, to save time in the morning!
- Making crêpes is just as easy to make as pancakes.
- They can be prepared ahead of time in large batches.
- Create new meals with endless filling and topping options (see below).
Ingredients for Crepes
With so few ingredients, these are easy to make.
- Flour: Use all-purpose flour for the perfect balance of tenderness and structure.
- Milk: Gives crepes their delicate texture, any variety works but I prefer whole milk.
- Eggs: Choose large eggs for the best results.
- Vegetable Oil: This is a neutral oil (you can’t taste it). Butter can be used in place but I find oil makes the best crepes.
- Sugar: Just a touch of sweetness makes these crepes perfect, I recommend leaving the sugar in even if you’re filling it with savory ingredients.
How to Make Crepes
- Blend: Combine ingredients in a blender until smooth (per the recipe below).
- Butter: Melt butter in a 6″ skillet on medium heat.
- Pour & Rotate: Add batter to the pan, and quickly tilt the pan to spread the batter.
- Cook: Let edges rise and turn lacy brown (flipping is optional).
- Prepare the crepe batter 1 day ahead for the best crepes.
- Use a small non-stick skillet for the perfect shape.
- You may need to make a couple of crepes to perfect the temperature on your stovetop.
- Crepes should be thin enough to cook through without the need for flipping.
- Store them between sheets of parchment paper.
- Fruit fillings above or fresh berries, cinnamon and whipped cream.
- Add sliced bananas and drizzle with peanut butter.
- For savory crepes, try cheddar cheese, ham, and cooked veggies like mushrooms or spinach.
- Use other savory fillings like tomato and basil or goat cheese, steamed asparagus and bacon.
Make Ahead & Leftovers
- Stack cooked and cooled crepes between parchment paper and store them in the refrigerator for up to a week and reheat them in the microwave.
- Layered between parchment paper, crepes can be stored in a zippered bag or airtight container in the freezer for up to 3 months.
- Reheat crepes in the oven, microwave, or on a hot pan for a few seconds.
Did you enjoy 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, snacking, or breakfast! Best of all, crepes are easy to make on the stovetop from just a few pantry staples.
In a blender, combine the eggs, milk, flour, vegetable oil, sugar, and salt.
Blend the mixture until smooth. If you have time, allow the batter to rest in the refrigerator for 30 minutes or up to 24 hours.
Heat a 6-inch skillet over medium heat and lightly brush it with oil or butter.
Pour approximately 2 tablespoons of the batter into the center of the pan.
Immediately lift the skillet and gently rotate it to spread the batter evenly, creating a round crepe.
Cook the crepe until bubbles form on top and the center is set, about 90 seconds. Flip if needed for a few seconds.
Carefully remove the crepe from the skillet. Repeat with the remaining batter.
- Experiment with various flavorings, such as vanilla extract or citrus zest in the batter.
- Chill or rest the batter for at least 30 minutes before cooking (or up to 24 hours) for the best texture. This allows the bubbles in the batter to pop.
- Crepes are thin enough that they will cook through without having to flip. No flipping will ensure they remain soft and foldable.
- Gently brush the pan with butter or oil before adding batter each time.
- Fill with sweet or savory fillings.
- To make crepes ahead, layer them between sheets of parchment or wax paper. Refrigerate for up 7 days, or freeze for up to 3 months.
Serving: 1crepe | Calories: 67 | Carbohydrates: 8g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 24mg | Sodium: 18mg | Potassium: 45mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 67IU | Calcium: 26mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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