It’s hard to resist the charm of a crepe rolled or folded around your favorite sweet or savory fillings.
Making delicate crepes at home is almost effortless with just a handful of ingredients and a blender.
This crepe recipe is light, delicate, and delicious, they’re perfect for breakfast, or convenient hand-held snack.
You’ll Fall in Love with This Crepe Recipe
- Uses ingredients you have on hand already.
- The batter takes just minutes in the blender.
- The batter is even better made a day in advance, to save time in the morning!
- Making crêpes is just as easy to make as pancakes.
- They can be prepared ahead of time in large batches.
- Create new meals with endless filling and topping options (see below).
Ingredients for Crepes
With so few ingredients, these are easy to make.
- Flour: Use all-purpose flour for the perfect balance of tenderness and structure.
- Milk: Gives crepes their delicate texture, any variety works but I prefer whole milk.
- Eggs: Choose large eggs for the best results.
- Vegetable Oil: This is a neutral oil (you can’t taste it). Butter can be used in place but I find oil makes the best crepes.
- Sugar: Just a touch of sweetness makes these crepes perfect, I recommend leaving the sugar in even if you’re filling it with savory ingredients.
How to Make Crepes
- Blend: Combine ingredients in a blender until smooth (per the recipe below).
- Butter: Melt butter in a 6″ skillet on medium heat.
- Pour & Rotate: Add batter to the pan, and quickly tilt the pan to spread the batter.
- Cook: Let edges rise and turn lacy brown (flipping is optional).
Tips for Making Perfect Crepes
- Prepare the crepe batter 1 day ahead for the best crepes.
- Use a small non-stick skillet for the perfect shape.
- You may need to make a couple of crepes to perfect the temperature on your stovetop.
- Crepes should be thin enough to cook through without the need for flipping.
- Store them between sheets of parchment paper.
- Fruit fillings above or fresh berries, cinnamon and whipped cream.
- Add sliced bananas and drizzle with peanut butter.
- For savory crepes, try cheddar cheese, ham, and cooked veggies like mushrooms or spinach.
- Use other savory fillings like tomato and basil or goat cheese, steamed asparagus and bacon.
Make Ahead & Leftovers
- Stack cooked and cooled crepes between parchment paper and store them in the refrigerator for up to a week and reheat them in the microwave.
- Layered between parchment paper, crepes can be stored in a zippered bag or airtight container in the freezer for up to 3 months.
- Reheat crepes in the oven, microwave, or on a hot pan for a few seconds.
Did you enjoy this Easy Crepe Recipe? Be sure to leave a rating and a comment below!
Easy Crepes Recipe (Blender)
- 1 cup milk
- 1 cup all-purpose flour
- 2 large eggs room temperature
- 2 tablespoons vegetable oil
- 1 teaspoon sugar
- 1 pinch salt
- In a blender, combine the eggs, milk, flour, vegetable oil, sugar, and salt.
- Blend the mixture until smooth. If you have time, allow the batter to rest in the refrigerator for 30 minutes or up to 24 hours.
- Heat a 6-inch skillet over medium heat and lightly brush it with oil or butter.
- Pour approximately 2 tablespoons of the batter into the center of the pan.
- Immediately lift the skillet and gently rotate it to spread the batter evenly, creating a round crepe.
- Cook the crepe until bubbles form on top and the center is set, about 90 seconds. Flip if needed for a few seconds.
- Carefully remove the crepe from the skillet. Repeat with the remaining batter.
- Experiment with various flavorings, such as vanilla extract or citrus zest in the batter.
- Chill or rest the batter for at least 30 minutes before cooking (or up to 24 hours) for the best texture. This allows the bubbles in the batter to pop.
- Crepes are thin enough that they will cook through without having to flip. No flipping will ensure they remain soft and foldable.
- Gently brush the pan with butter or oil before adding batter each time.
- Fill with sweet or savory fillings.
- To make crepes ahead, layer them between sheets of parchment or wax paper. Refrigerate for up 7 days, or freeze for up to 3 months.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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