These blender crepes are one of those recipes that genuinely surprises people — ready in about five minutes and far less fussy than they look. Thin, tender, and flexible enough to pair with pretty much anything you crave, though Nutella with sliced strawberries will always win.
The blender does all the heavy lifting. No hand whisking, no lumpy batter — just pour everything in, blend, and you are done. I let the batter sit for a few minutes while the pan gets warm, and each crepe takes barely a minute per side to cook.
Table of Contents
Why You Will Love This Recipe
- Ready in five minutes — blender does the work, no whisking required
- Perfectly thin and delicate every single time
- Easy to customize with sweet or savory fillings
- Dairy-free and gluten-free swaps work beautifully
- Kid and crowd approved — they disappear fast
Ingredients
- Eggs — give the crepes their shape and structure. Going vegan? Stir together 1 tablespoon of flaxseed meal with 3 tablespoons of water per egg, let it sit a few minutes, then use as normal.
- Milk — whole milk gives the richest, most tender result. Almond or soy milk are both solid dairy-free options.
- All-Purpose Flour — a 1:1 gluten-free blend swaps in without any issues.
- Sparkling Water — the ingredient that quietly makes everything better. It keeps the crepes light and delicate, so please do not leave it out.
- Vegetable Oil — any neutral oil gets the job done, but melted butter adds a lovely richness if you want to go that route.
See the recipe card below for exact quantities.
Instructions
Step 1: Add all ingredients to your blender.
Step 2: Blend until the batter is completely smooth.
Step 3: Cook each crepe for 1 to 2 minutes per side.
Step 4: Add your toppings and fold into quarters.
How To Store
- Fridge — let the crepes cool, then stack them with a small square of parchment between each one. Wrap tightly and refrigerate for up to 3 days.
- Reheat — warm them one at a time in a skillet for about 30 seconds per side, or pop them in the microwave for 15 to 20 seconds.
- Freezer — layer parchment between each crepe, seal in a freezer bag, and freeze for up to 2 months. Move them to the fridge overnight to thaw.
Quick and Easy Crepe Recipe (in a Blender)
These homemade crepes are light, thin, and incredibly easy to make. The batter comes together in just a few minutes, and each crepe cooks in under 15 minutes. Fill them with Nutella, fresh fruit, whipped cream, or your favorite savory ingredients for a delicious breakfast, brunch, or dessert. Once you try them, you'll wonder why you didn't make crepes sooner!
Servings: 4
Ingredients
- 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
Instructions
- Blend the Batter: Add all of the ingredients to a blender and blend until the batter is completely smooth. Let it rest for about 5 minutes so the ingredients can fully come together.
- Heat the Pan: While the batter is resting, place a non-stick skillet or crepe pan over medium-high heat. Lightly grease the pan with a little vegetable oil using a paper towel. Wipe on a fresh, thin layer before cooking each crepe.
- Cook the Crepes: Once the pan is hot, pour about ¼ cup of batter into the center. Immediately swirl the pan so the batter spreads into a thin, even layer. Cook for 1–2 minutes, or until the top looks dry and the bottom is lightly golden.
- Flip and Finish: Gently loosen the edges with a spatula, then carefully flip the crepe. Cook for another minute, or until the second side is lightly browned.
- Keep Warm: Transfer the finished crepe to a plate and cover loosely to keep it warm while you cook the remaining batter.
- Serve: Fill or top your crepes with your favorite ingredients. Nutella and fresh fruit are always a delicious combination, but whipped cream, berries, maple syrup, or a dusting of powdered sugar are just as tasty.
Notes
- Let the batter rest for about 5 minutes before cooking. This short resting time allows the gluten to relax, making the batter easier to spread into thin, delicate crepes that flip without tearing.
- Don’t worry if the first crepe isn’t perfect—it rarely is! Think of it as your test crepe while the pan reaches the ideal temperature. Once the pan is properly heated, the rest will cook much more evenly.
- As soon as you pour the batter into the pan, swirl and tilt it to spread it into a thin, even layer. Working fast helps cover the entire surface before the batter begins to set.
- As each crepe finishes cooking, stack it on a plate. They won’t stick together, and stacking them helps keep the crepes warm and soft until the whole batch is ready to serve.
- Fridge — let the crepes cool, then stack them with a small square of parchment between each one. Wrap tightly and refrigerate for up to 3 days.
- Reheat — warm them one at a time in a skillet for about 30 seconds per side, or pop them in the microwave for 15 to 20 seconds.
- Freezer — layer parchment between each crepe, seal in a freezer bag, and freeze for up to 2 months. Move them to the fridge overnight to thaw.
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