Does making crêpes at home seem daunting? Don’t worry! This foolproof blender recipe creates perfectly delicate, thin crêpes every time. Whether filled with sweet spreads or savory ingredients, these French-style pancakes are endlessly versatile and ready in minutes.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 people
Ingredients
- 2 eggs
- 1 ⅔ cups (200g) all-purpose flour
- 1 cup (200 ml) milk
- 1 cup (200 ml) mineral water
- 2 tablespoons vegetable oil
- 1 teaspoon salt
For Topping:
- Nutella
- Fresh fruits
Instructions
- Blend Ingredients: Add eggs, flour, milk, mineral water, oil, and salt to a blender. Blend until smooth. Let the batter rest for 5 minutes.
- Prepare the Pan: While the batter rests, heat a non-stick or crepe pan over medium-high heat. Dip a paper towel in vegetable oil and lightly grease the pan. Re-oil lightly before each new crepe.
- Cook the Crepes: Pour about ¼ cup of batter into the hot pan. Immediately tilt and swirl to spread the batter evenly into a thin layer. Cook for 1–2 minutes until the top looks set and the bottom is light golden.
- Flip the Crepe: Gently loosen the edge of the crepe with a spatula, flip it, and cook for another 1 minute until lightly browned.
- Serve: Transfer cooked crepes to a plate and cover to keep warm. Repeat with remaining batter.
- Add Toppings: Serve warm with your favorite toppings. Nutella and fresh fruits are a classic combo!
Notes
- Resting the Batter: A short rest allows the flour to absorb liquid, resulting in smoother, more pliable crepes.
- Pan Temperature: A properly preheated non-stick pan is essential for thin, evenly cooked crepes.
- Make Ahead: Crepes can be made in advance and refrigerated (stacked with parchment paper) for up to 3 days or frozen for up to 2 months. Reheat in a dry skillet or microwave.
- Savory Option: Omit the toppings and pair with cheese, ham, spinach, or eggs for a savory twist.
Quick and Easy Crepe Recipe (in a Blender)
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Servings: 4 people
Description
Does making crêpes at home seem daunting? Don’t worry! This foolproof blender recipe creates perfectly delicate, thin crêpes every time. Whether filled with sweet spreads or savory ingredients, these French-style pancakes are endlessly versatile and ready in minutes.
Ingredients
-
2 eggs
-
1 ⅔ cups (200g) all-purpose flour
-
1 cup (200 ml) milk
-
1 cup (200 ml) mineral water
-
2 tablespoons vegetable oil
-
1 teaspoon salt
For Topping:
-
Nutella
-
Fresh fruits
Instructions
-
Blend Ingredients: Add eggs, flour, milk, mineral water, oil, and salt to a blender. Blend until smooth. Let the batter rest for 5 minutes.
-
Prepare the Pan: While the batter rests, heat a non-stick or crepe pan over medium-high heat. Dip a paper towel in vegetable oil and lightly grease the pan. Re-oil lightly before each new crepe.
-
Cook the Crepes: Pour about ¼ cup of batter into the hot pan. Immediately tilt and swirl to spread the batter evenly into a thin layer. Cook for 1–2 minutes until the top looks set and the bottom is light golden.
-
Flip the Crepe: Gently loosen the edge of the crepe with a spatula, flip it, and cook for another 1 minute until lightly browned.
-
Serve: Transfer cooked crepes to a plate and cover to keep warm. Repeat with remaining batter.
-
Add Toppings: Serve warm with your favorite toppings. Nutella and fresh fruits are a classic combo!
Notes
-
Resting the Batter: A short rest allows the flour to absorb liquid, resulting in smoother, more pliable crepes.
-
Pan Temperature: A properly preheated non-stick pan is essential for thin, evenly cooked crepes.
-
Make Ahead: Crepes can be made in advance and refrigerated (stacked with parchment paper) for up to 3 days or frozen for up to 2 months. Reheat in a dry skillet or microwave.
-
Savory Option: Omit the toppings and pair with cheese, ham, spinach, or eggs for a savory twist.