Easy Blender Crepes, Perfectly Thin and Done in 15 Minutes

These homemade blender crepes come together in literally five minutes and they are so much easier to make than most people think. Perfectly thin, delicate, and ready for whatever filling you love, Nutella and fresh fruit being the obvious answer.

The blender is the secret here. It makes the batter completely smooth without any lumps and you do not have to whisk anything by hand. I let the batter rest for five minutes while the pan heats up and that is it, they cook in about a minute on each side.

Ogi is not usually a breakfast person but he ate four of these standing at the counter before I had even finished the batch. That told me everything I needed to know. Top them with fresh fruit, whipped cream, or my Homemade Nutella and serve them fresh off the pan.

If you love easy breakfast and brunch recipes like this one, you are also going to love trying my Pancake Bowl, Breakfast Burritos & one of my latest favorites Rice Paper Breakfast Bagels!!

Ingredients

• Eggs: give the crepes their structure. For a vegan version mix 1 tablespoon of flaxseed meal with 3 tablespoons of water per egg and let it sit for a few minutes before using.
• Milk: whole milk gives the richest result. Almond or soy milk both work as a dairy-free swap.
• All-Purpose Flour: a 1:1 gluten-free flour blend works if needed.
• Sparkling Water: this is the trick that makes the crepes lighter and more delicate. Do not skip it.
• Vegetable Oil: any neutral oil works here, melted butter is a great swap too.

See recipe card for full list of ingredients and quantities!

Instructions for this Quick and Easy Crepe Recipe

Add all ingredients to a blender.

Blend until batter is smooth.

Cook the Crepes for 1-2 minutes on each side.

Add toppings & fold into quarters.

Easy Homemade Blender Crepes

Thin, delicate crepes blended in minutes and cooked in under 15. Sweet or savory, Nutella or fresh fruit, honestly these are easier than you think!

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4 people

Course: Breakfast, Dessert

Cuisine: French

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

• 2 eggs
• 1 ⅔ cup all purpose flour
• 1 cup milk
• 1 cup mineral water
• 2 tablespoon vegetable oil
• 1 teaspoon salt
• For topping: Nutella & fresh fruits

Equipment

• Blender
• Large Non Stick Pan or Crepe Pan
• Spatula

Method

 

1. Blend Ingredients: Add all ingredients to a blender and blend until smooth. Let the mixture sit for 5 minutes to rest.
2. Prepare the Pan: While the mixture rests, heat a non-stick or crepe pan over medium-high heat. Dip a paper towel in vegetable oil and lightly coat the pan. Repeat this step before cooking each crepe.
3. Cook the Crepes: Once the pan is hot, pour about ¼ cup of the batter into the pan for each crepe. Swirl the pan to evenly spread the batter. Cook until the top of the crepe is no longer wet and the bottom is light brown, approximately 1 to 2 minutes.
4. Flip the Crepe: Run a spatula around the edge of the pan to loosen the crepe, then flip it over and cook the other side until it is also light brown, about 1 minute more.
5. Plate: Transfer the cooked crepes to a plate and keep them warm. Continue making crepes with the remaining batter.
6. Serve: Add your favorite toppings. I recommend Nutella and fresh fruits.

Notes

To Store:

Fridge: Stack cooled crepes with a small piece of parchment paper between each one, wrap tightly and store for up to 3 days.

Reheat: Warm individually in a skillet for 30 seconds each side or microwave for 15 to 20 seconds.

Freeze: Place parchment paper between each crepe, seal in a freezer-safe bag and freeze for up to 2 months. Thaw overnight in the fridge.

Let the batter rest for 5 minutes before you start cooking. This gives the gluten time to relax and makes the crepes easier to spread and flip without tearing.

The first crepe is almost always a test crepe. The pan needs to reach the right temperature and the first one rarely comes out perfect. Do not stress about it, just keep going.

Swirl the pan as soon as you pour the batter in. You want to move quickly so the batter covers the whole base in a thin even layer before it starts to set. Tilt and rotate until it covers edge to edge.

Stack finished crepes on a plate as you go. They will not stick together and this keeps them warm while you finish the batch.

 

 

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Frequently Asked Questions for Easy Blender Crepes