Quick and Easy Crepe Recipe (in a blender)
Short, Catchy Intro
So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. Crepes feel fancy but actually play nice with lazy cooks. This blender method turns crepe making into a five minute affair of tossing ingredients in, hitting blend, and pretending you are a Parisian chef. FYI these crepes fold, roll, and stack beautifully with Nutella and fruit. Want a savory twist later? Try it. Also if you like unexpected combos check out this cheesy taco pasta mashup I found for dinner inspiration: cheesy beef taco pasta.
Why This Recipe is Awesome
Because it makes you look like a domestic wizard with minimal effort. You blend everything and the blender does the heavy lifting. No whisking by hand, no lumps, no dramatic arm workout afterward.
It plays well with newbies and pros alike. Want crisp edges or soft folds? You control it with pan heat and timing. It is idiot proof, even I did not mess it up the first time. Plus the batter keeps in the fridge for a day, so you can be a crepe-making machine on demand.
Bold tip: resting the batter for 5 minutes helps the flour hydrate and gives you silkier crepes. Don’t skip it unless you enjoy paper-thin pancake chaos.
Ingredients You’ll Need
- 2 eggs
- 1 2/3 cup / 200g all purpose flour
- 1 cup / 200 ml milk
- 1 cup / 200 ml mineral water
- 2 tbsp vegetable oil
- 1 tsp salt
- For topping: Nutella & fresh fruits
Short, sweet, and a little cheeky. This list keeps things simple so you can get to the fun part fast. If your kitchen looks like a hurricane and you only have one egg left, see the Alternatives section below. I got you.
Step-by-Step Instructions
- Blend Ingredients: Add all ingredients to a blender and blend until smooth. Let the mixture sit for 5 minutes to rest.
- Prepare the Pan: While the mixture rests, heat a non-stick or crepe pan over medium high heat. Dip a paper towel in vegetable oil and lightly coat the pan. Repeat this step before cooking each crepe.
- Cook the Crepes: Once the pan is hot, pour about 1/4 cup of the batter into the pan for each crepe. Swirl the pan to evenly spread the batter. Cook until the top of the crepe is no longer wet and the bottom is light brown, approximately 1 to 2 minutes.
- Flip the Crepe: Run a spatula around the edge of the pan to loosen the crepe, then flip it over and cook the other side until it is also light brown, about 1 minute more.
- Serve: Transfer the cooked crepes to a plate and keep them warm. Continue making crepes with the remaining batter.
- Add Toppings: Serve the crepes hot with your favorite toppings. I recommend Nutella and fresh fruits.
Bold tip: lightly oiling the pan before each crepe prevents sticking and gives prettier edges. Use a paper towel so you do not drown the pan in oil.
Common Mistakes to Avoid
- Not preheating the pan. Want lumpy or thick crepes? Skip preheat. Want good crepes? Heat the pan until a drop of water dances.
- Using a cold batter. Cold batter resists spreading. Let it sit for 5 minutes. Seriously, five minutes.
- Pouring too much batter. Big blobs become thick pancakes, not crepes. Use about 1 4 cup per crepe unless you want a breakfast frisbee.
- Overcrowding the pan with toppings. Want your crepes tidy? Add fillings after you flip or on the plate.
- Forgetting to keep crepes warm. Stack them on a plate and cover with a clean towel so guests do not get jealous of the cold crepe.
- Cooking on too high heat. You will burn the outside while the inside stays raw. Medium high works; tweak for your stove.
Bold tip: flip once and be decisive. Hesitate and you will tear the crepe like bad romance.
Alternatives & Substitutions
- Milk swap? Use any milk you like. Almond, oat, or whole milk all work. The crepe texture changes a little but stays delicious. IMO oat milk gives a rounded flavor.
- Mineral water hack? Water gives lighter crepes. If you do not have mineral water, plain carbonated water or extra milk works. Still tasty.
- Flour types? All purpose flour works best for classic crepes. Swap half of the flour for whole wheat for a nuttier taste. Expect slightly denser crepes.
- Oil options? Use melted butter instead of vegetable oil for a richer flavor. If vegan, stick with neutral vegetable oil.
- Eggless? You can try a flax egg but the texture changes. It will be less elastic but still edible if you are trying to impress a friend who eats no eggs.
- Gluten free? Use a gluten free flour blend that substitutes 1 to 1. Some blends need extra liquid, so add a splash more milk if batter looks thick.
Personal note: I love the lightness mineral water brings. It makes crepes airy and slightly crisp at the edges. If you skip it your crepes will still be good, just a tad heavier.
FAQ
Q Will the batter keep overnight in the fridge?
A Want to make this the night before? Sure. Cover the batter and chill up to 24 hours. Give it a quick stir before cooking.
Q Can I freeze cooked crepes for later?
A Yep. Stack crepes with parchment paper between them, wrap tight, and freeze. Thaw in the fridge or microwave gently.
Q Do I need a special crepe pan?
A No. A non stick skillet works fine. A crepe pan makes life easier but is not mandatory unless you are trying to impress a crowd.
Q Can I make savory crepes with this recipe?
A Absolutely. Skip the Nutella, add cheese, ham, mushrooms, or whatever savory goodness you want. They make great lunches.
Q How do I stop crepes from tearing when I flip them?
A Let the edges lift naturally and use a thin spatula. If the crepe is still wet on top it will tear. Wait until it firms up slightly.
Q Can I use sparkling water from the tap instead of mineral water?
A If your tap has carbonation, try it. The goal is bubbles to lighten the batter. Store bought mineral water is consistent though.
Q What is the best way to reheat leftover crepes?
A A quick pan reheat over low to medium heat works best. Microwave if you must but it can make them chewy.
Final Thoughts
You just turned handfuls of pantry items into a stack of elegant crepes with minimal drama. Beat the blender, heat the pan, and pile on Nutella and fruit like you mean it. Crepes make weekday breakfasts feel like a tiny holiday and brunches feel legit. Now go impress someone or yourself with your new culinary skills. You earned it.
Conclusion
Want more blender crepe inspiration and step by step ideas? Check out these resources. For a simple take on blender crepes try the guide at Easy Blender Crepes Recipe (Sweet or Savory) – Little Spice Jar. If you want another straightforward crepe method with helpful tips visit Easy Crepe Recipe. For a recipe with video walkthroughs and extra pointers see Best Crepes Recipe (with Video) – I Heart Naptime.
Happy flipping and may your crepes be thin and your toppings abundant.
Print
Blender Crepes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Effortlessly make delicious crepes using a blender in just five minutes. Perfect for both sweet and savory toppings!
Ingredients
- 2 eggs
- 1 2/3 cup (200g) all-purpose flour
- 1 cup (200 ml) milk
- 1 cup (200 ml) mineral water
- 2 tbsp vegetable oil
- 1 tsp salt
- For topping: Nutella & fresh fruits
Instructions
- Add all ingredients to a blender and blend until smooth. Let the mixture sit for 5 minutes.
- While the mixture rests, heat a non-stick or crepe pan over medium-high heat. Lightly coat the pan with vegetable oil using a paper towel.
- Pour about 1/4 cup of the batter into the heated pan for each crepe. Swirl the pan to evenly spread the batter. Cook until the top is no longer wet and the bottom is light brown, about 1 to 2 minutes.
- Run a spatula around the edge to loosen the crepe, then flip and cook the other side until light brown, about 1 minute more.
- Transfer cooked crepes to a plate and keep warm. Continue making crepes with the remaining batter.
- Serve hot with your favorite toppings like Nutella and fresh fruits.
Notes
Resting the batter for 5 minutes is key for silkier crepes. You can keep the batter refrigerated for up to 24 hours.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Blending & Cooking
- Cuisine: French
Nutrition
- Serving Size: 1 crepe
- Calories: 175
- Sugar: 1g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg
Keywords: crepes, breakfast, quick recipes, blender recipes
