The Easiest (and Best!) Blender Crepe Recipe You’ll Ever Make

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Crepes are a versatile and delicious breakfast or dessert option. They’re thin, light pancakes that can be enjoyed plain, filled with sweet or savory ingredients, and even rolled up for a fun presentation. Traditionally, crepes are made with a crepe pan and some elbow grease. But what if you don’t have a crepe pan or just don’t feel like flipping pancakes? That’s where your trusty blender comes in!

This recipe for crepes made in a blender is incredibly easy and yields delicious results. It’s perfect for those mornings when you’re short on time or just want a fuss-free breakfast. Plus, it’s a great way to use up any leftover milk or eggs you might have on hand.

Easy Blender Crepes
Easy Blender Crepes


1 cup all-purpose flour

  • 2 large eggs
  • 1 1/3 cups milk
  • 2 tablespoons melted butter
  • 1/4 teaspoon salt

  • Directions:

    1. Add all of the ingredients to your blender and blend on high speed for about 30 seconds, or until the batter is smooth and there are no lumps.
    2. Heat a non-stick pan or griddle over medium heat. If you don’t have a non-stick pan, you can coat your pan with a thin layer of butter or cooking spray.
    3. Pour about 1/4 cup of batter into the hot pan, tilting the pan to swirl the batter and create a thin, even layer.
    4. Cook the crepe for about 1-2 minutes per side, or until the edges are golden brown and the center is set.
    5. Use a spatula to carefully remove the crepe from the pan.
    6. Repeat with the remaining batter, stacking the cooked crepes on a plate.

    Nutrition Facts (per crepe):

    Calories: 190

  • Fat: 8g
  • Saturated Fat: 5g
  • Cholesterol: 70mg
  • Sodium: 130mg
  • Carbohydrates: 23g
  • Fiber: 1g
  • Sugar: 3g
  • Protein: 5g

  • Tips:

    For sweeter crepes, you can add a tablespoon of sugar to the batter.

  • For a richer flavor, use whole milk instead of low-fat or skim milk.
  • If the batter seems too thick, add a tablespoon or two of milk and blend again.
  • If the batter seems too thin, add a tablespoon or two of flour and blend again.
  • You can experiment with different fillings for your crepes. Some popular options include Nutella, whipped cream and fresh fruit, ham and cheese, or sauteed vegetables.

  • Conclusion

    This blender crepe recipe is a lifesaver for busy mornings or when you’re craving a delicious and easy treat. With just a few simple ingredients and your blender, you can whip up a batch of perfect crepes in no time. So ditch the crepe pan and give this recipe a try!


    1. Can I use a different type of flour?

    Yes, you can! All-purpose flour is the most common type of flour used for crepes, but you can also use whole wheat flour, oat flour, or even gluten-free flour. Just be aware that the texture of your crepes may vary slightly depending on the type of flour you use.

    2. My crepes aren’t turning out thin and delicate. What am I doing wrong?

    There are a few things that could be causing your crepes to be thick. First, make sure you’re using the correct ratio of flour to liquids. The batter should be thin and pourable, but not watery. Second, don’t overmix the batter. Overmixing can develop the gluten in the flour, which will make your crepes tough. Finally, make sure your pan is hot enough before adding the batter. If the pan isn’t hot enough, the crepes will spread out too thick.

    3. How can I store leftover crepes?

    Leftover crepes can be stored in an airtight container in the refrigerator for up to 3 days. You can reheat them in a microwave or skillet.

    4. Can I freeze crepes?

    Yes, you can freeze crepes! Let the crepes cool completely, then stack them with a sheet of wax paper between each crepe. Place the stack of crepes in a freezer bag and freeze for up to 3 months. Thaw the crepes in the refrigerator overnight before reheating.

    5. What are some other fillings I can use for my crepes?

    The possibilities are endless! Here are a few ideas to get you started:

    Ricotta cheese and fresh berries

  • Sauteed mushrooms and spinach
  • Chicken or shredded beef fajita filling
  • Scrambled eggs and cheese