Easy Crepes Recipe (Blender)


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Homemade Crepes need just a few ingredients (you probably already have on hand) and are really easy to make with no special tools! 

Below are my best tips and step-by-step instructions sharing how to make perfect crepes every time! Drizzle with syrup or fill them with your favorite sweet or savory toppings!

Easy Homemade Crepes on white plate

Why We Love This Recipe

Whether you have a big brunch planned with breakfast casseroles and mimosas or need a change-up from regular pancakes or waffles.

These are made in the blender making the batter effortless to prep.

They use ingredients you already have on hand and no special tools are needed.

They can be filled with anything, sweet or savory, or nothing at all!

They come out perfect every time!

Un-filled Easy Homemade Crepes

What Is A Crepe

Crepes are popular in France and they are like a very thin pancake. The batter is much thinner than pancake batter.

Crepes became popular in 1895 after being mistakenly made by a 14 year old assistant at Monte Carlo Cafe de Paris. They are now served everywhere from street food stalls to fine dining.

Crepes can be served with a variety of fillings to suit virtually any taste, from sweet (like these blueberry crepes) to savory. Find some of the best crepe fillings below.

Cooking a crepe in a pan

How To Make Crepes

  1. Blend: Create the crepe batter by combining all ingredients in a blender.
    Unlike pancake batter, there should be no lumps in the crepe batter.
  2. Butter: Add a little bit of butter to a 6” skillet and brush it over the skillet.
    Heat over medium heat.
  3. Batter: Pour 2 tablespoons of batter into the hot pan.
    Immediately pick the pan up and swirl/rotate it to coat the skillet with the crepe batter.

Tips for Perfection

BATTER
The batter should be thin and lump-free.
Chill or rest the batter 30 minutes or more if time allows. This allows the bubbles to evaporate.
It can be made up to 24 hours in advance and refrigerated.

TEMPERATURE
Medium heat is best, I had my burner set to 6/10, but it will differ with each stovetop. It may take a crepe or two to get the heat setting right.
The crepes should be thin and have a light lacy pattern of browning.

FLIPPING
Crepes do not need to get flipped (although many people do flip them). They are thin enough that they will cook through without flipping.

Great Crepe Fillings

The filling is the fun part, and when we do crepe brunches, I love to set out the various toppings for a ‘make your own crepe’ party.

These are the best toppings for sweet crepes. If you’re making sweet crepes feel free to add a little extra sugar (a tablespoon or so) to the batter:

Sweet Crepe Fillings

Savory Crepe Fillings

When adding crepe fillings, ensure anything spreadable is softened first and gently spread directly onto the crepe.

Add cheeses first they melt and then top with remaining ingredients. Flip it into half twice (quarters), or roll for yummy crepe rolls!

Easy Homemade Crepes on a white & blue plate

Make-Ahead & Leftovers

Batter: Make the batter up to 24 hours ahead of time and refrigerate. Give it a gentle stir before cooking.

Fridge: Crepes can be cooked ahead of time, layered between parchment or waxed paper and stored in the fridge for about a week. Heat for a few seconds in the microwave.

Freezer: Layered between parchment or waxed paper and place in a freezer bag or air tight container. Freeze up to 3 months.

More Quick Breakfast Favorites

Did you love this Easy Crepe Recipe? Be sure to leave a rating and a comment below!

Easy Homemade Crepes on white plate
5 from 6 votes
Review Recipe

Homemade Crepes Recipe

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 14 crepes
Author Holly Nilsson
Course Breakfast, Dessert
Cuisine French
These homemade crepes are perfect for just about any brunch occasion. With a little practice, you can make these easy crepes at home right on your stovetop!

Ingredients

  • 2 eggs
  • 1 cup milk
  • 1 cup flour
  • 2 tablespoons vegetable oil
  • 1 teaspoon sugar
  • salt a pinch

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Instructions

  • Combine eggs, add milk, flour, oil sugar and salt in a blender.
  • Blend until smooth. If time allows, rest the batter in the fridge 30 minutes or up to 24 hours.
  • Add a little oil or butter to a 6 inch skillet with a brush and heat over medium.
  • Pour 2 tablespoons batter into the skillet. Immediately pick the skillet up and rotate it to move the batter to the edges of pan creating a round crepe.
  • Cook until tiny bubbles on the top pop and the crepe is set.
  • Remove and cool on parchment paper.

Recipe Notes

Chill or rest the batter 30 minutes before cooking (or up to 24 hours) to allow the bubbles to evaporate.
Crepes do not need to get flipped, they are thin enough that they will cook through without flipping.
Gently brush the pan with butter between each crepe.
Crepes can be made ahead and layered between parchment paper. Store in the fridge for 1 week or freeze up to 3 months.

Nutrition Information

Serving: 1crepe, Calories: 66, Carbohydrates: 7g, Protein: 2g, Fat: 2g, Saturated Fat: 1g, Cholesterol: 24mg, Sodium: 16mg, Potassium: 43mg, Sugar: 1g, Vitamin A: 65IU, Calcium: 26mg, Iron: 0.5mg
Keyword crepe recipe, crepes, how to make crepes
Folded crepes dusted with icing sugar and raspberries on a serving plate with writing
A plate full of rolled crepes with writing
A plate full of rolled crepes surrounded by fresh strawberries with a title
A plate full of rolled crepes and folded crepes dusted with icing sugar and raspberries on a serving plate underneath a title

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About the author

Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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