Description
This Quick and Easy Crepe recipe made in a blender delivers paper-thin, golden crepes with delicately crisp edges in just 25 minutes. Perfect for a relaxed weekend breakfast or a light dessert, these crepes are effortlessly prepared by blending the batter and cooking thin layers on a skillet. Serve sweet or savory fillings for versatile enjoyment.
Ingredients
Scale
Crepe Batter
- 1 cup all-purpose flour
- 1 ½ cups milk
- 2 large eggs
- 2 tablespoons melted butter (plus more for the pan)
- 1 tablespoon granulated sugar (optional, for sweet crepes)
- ¼ teaspoon salt
Instructions
- Blend the Batter: Add all ingredients—flour, milk, eggs, melted butter, sugar (if using), and salt—into your blender. Blend for 20–30 seconds until smooth. If the batter seems too thick, add a splash more milk to thin it out. Let it rest for 10–15 minutes to relax the gluten for more tender crepes.
- Preheat Your Pan: Heat a nonstick skillet or crepe pan over medium heat. Lightly brush with butter or use a paper towel to evenly coat the surface to prevent sticking.
- Swirl and Cook: Pour about ¼ cup of batter into the pan. Immediately swirl the pan in a circular motion to spread the batter into a thin, even layer. Cook for 1–2 minutes until the bottom is golden and the edges begin to lift from the pan.
- Flip and Finish: Gently flip the crepe using a spatula or your fingers. Cook the other side for another 30 seconds to set and lightly brown. Transfer cooked crepe to a plate and cover loosely with a towel to keep warm.
- Repeat and Stack: Continue cooking with the remaining batter, re-greasing the pan lightly as needed to keep crepes from sticking. Stack the cooked crepes on a plate covered with a towel.
- Serve and Enjoy: Serve your crepes warm with your favorite fillings such as fresh berries with whipped cream, Nutella with bananas, honey with crushed nuts, or savory options like sautéed mushrooms and turkey ham with cheese.
Notes
- Letting the batter rest before cooking helps create tender crepes by relaxing the gluten.
- Use a nonstick skillet or a dedicated crepe pan for best results to prevent sticking and ensure easy flipping.
- Adjust milk quantity slightly if the batter is too thick or thin; it should be pourable and thin enough to spread easily.
- Butter the pan lightly between crepes to avoid excess butter buildup.
- Crepes can be made ahead and stored layered with parchment paper between them in the refrigerator for up to 2 days.
