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Quick and Easy Crepe Recipe (in a Blender)

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!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
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.