How to make the Perfect Crepes! This blender crepe recipe couldn’t be easier and they turn out perfect every time. The ingredients are simple and you don’t need any fancy equipment to make beautiful, lacy, and tasty French crepes.
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Watch the Crepe Recipe Video
Crepes are really easy to master at home. We have been making these crepes for years and our family will never stop loving this recipe. Watch the video tutorial and you will be a crepe-making pro in no time! You can even use this batter to make a Crepe Cake.
What Are Crepes?
Crepes are essentially super-thin French-style pancakes with no leavening and a beautiful lacy appearance. Depending on how you fill them, they can be served as sweet or savory crepes. French crepes are so popular that there are entire restaurants and French cafes devoted to making crepes.
Crepes are so versatile! You can fill them, roll them, fold them, or serve them stacked with a variety of toppings at a crepe board or crepe bar as I shared in my Natasha’s Kitchen Cookbook.
How to Make Crepes
This blender crepe recipe doesn’t get any easier. Make these once and you will have the process memorized.
- Blend all ingredients in a blender in the order they are listed.
- Heat a crepe pan or good non-stick pan over medium heat, dot with butter, and spread the butter over the bottom of the pan (see my suggestions for the best crepe pan below).
- Add 1/4 cup batter while swirling the pan to coat the bottom.
- Flip the crepe when edges are golden and cook another 30 seconds.
What is the Best Pan for Crepes?
You don’t need a fancy crepe maker or even a crepe pan to make amazing crepes. We used a good non-stick skillet and thin spatula for years. Just be sure to keep a specific pan reserved for making crepes to keep it from getting scratched. Watch the video above for a demonstration on using these 3 types of pans for making crepes:
- 10″ Non-Stick Fry Pan – makes 12, 8-inch crepes
- 10″ Non-Stick Crepe Pan – makes 12, 8-inch crepes
- 11″ Hexclad Crepe Pan – you could also use a regular HexClad skillet
- Cast Iron Pan – this is my least favorite because the pan needs more butter, and crepes end up thicker (makes 6, 10-inch crepes)
Pro Tip:
To speed up the process, I always have 2 non-stick skillets going at once so there is no waiting time and my crepes are done twice as fast.
How to Serve Crepes
For crepe parties or buffet lines where people build their own crepes, we love to serve with homemade Strawberry Sauce, or Cherry Sauce, fresh berries, and sour cream. If making savory crepes, reduce the sugar to 1 tsp. These are some of our all-time favorite crepe fillings:
- Cheese Crepes
- Crepes with Greek Yogurt Cream
- Egg, Ham and Cheese Crepes
- Meat-Filled Crepes
- Lemon Curd
- Caramel Sauce
- Classic Lemon and Sugar – sprinkle sugar and squeeze lemon over crepes
- Nutella and Banana]
- Apple Cinnamon with Sauteed Apples
How to Fold Crepes
There is a variety of ways to fold a crepe and the right way to fold depends on your filling. Watch the crepes video tutorial above for a demonstration on all of these folding methods.
- Roll into a log – spread on the filling and roll it up. Cut in half if desired.
- Pannequets – squares or envelopes. Fold 2 edges towards the center then fold up the bottom and fold down the top.
- Burritos – fold in the edges slightly then roll up like a burrito.
- Fans – fold the crepe in half then fold in half again to create a fan or triangle.
Can I Substitute the Flour?
We have tested this half whole wheat flour and half all-purpose flour with great results. We have also had good success using a cup for cup gluten-free flour. If you experiment with any other flour varieties like buckwheat flour or any others, please let us know in the comments.
More French Recipes
If you enjoyed this homemade crepes recipe, you will love these homemade French Desserts which are perfect for a date-night-in or any gathering.
- Cream Puffs – achieve this bakery-quality treat at home
- Eclairs – filled with pastry cream and dipped in chocolate
- Chocolate Mousse – recipe from a pastry chef
- Almond Croissants – a great way to use day-old croissants
- Creme Brulee – a party favorite and easier than you think
- Cinnamon Muffins – French breakfast muffins
Easy Crepe Recipe
Ingredients
- ½ cup lukewarm water
- 1 cup milk, warm
- 4 large eggs
- 4 Tbsp unsalted butter, melted, plus more to sauté
- 1 cup all-purpose flour
- 2 Tbsp granulated sugar
- Pinch sea salt
Instructions
- Add the ingredients into a blender in the order they are listed, starting with the wet ingredients. Blend on low speed until combined then set aside for a few minutes for the bubbles to go down.
- Melt a dot of butter in a crepe pan or 10-inch non-stick skillet over medium heat (2 skillets make the process go faster). Pour about 1/4 cup batter into the skillet, or enough to coat the bottom of the pan. As you are pouring the batter into the skillet, swirl the batter to evenly coat the bottom. Fill any gaps with a little more batter.
- Once the edges are golden, flip the crepe using a thin-edged spatula to easily get under the crepe. Sautee another 30 seconds or until the second side turns golden then turn the crepe out onto a clean cutting board.
- Repeat with the remaining batter, adding butter as needed. Once crepes are at room temp, they can be stacked.
Nutrition Per Serving
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Try adding melted butter to inside of a hot crepe then sprinkle with brown sugar and roll up.The sugar melts making a sweet syrup you cut with a fork. Love em. Can even top with real whip cream.
Do you have put all the ingredients in a blender or can you just hand mix with a whisk?
Hi Patricia! Sure, you can use a whisk too but the blender will create a silkier and smoother batter.
Like every recipe from Natasha’s kitchen, this one is spot on. Super easy and very tasty. Thank you!
Amazing recipe! Thank you so much for sharing and so easy to make!
I have a silly question – can I pre-make the batter and store it in the fridge for couple days? We are going sailing and won’t have blender available and after this recipe I dread manual way of getting a perfect batter 🙂
You can make this ahead and refrigerate for a max of 8 hears. Glad you love this!
Am I able to replace the milk with coconut milk or half and half or another milk Alternative?
Hi Evelyn! Yes- you can use a milk substitute.
I use wholewheat flour. A stainless steel non-coated pan.
A few tips.
A whisk is much better for this job. Don’t add water, traditionally it’s only room temperature milk. Let the mixed batter rest (covered) in the refrigerator for 1 hour minimum, 8hr maximum, it improves texture and matures the flavor.
If you use a 25.4cm (10″) pan, you need about a 91ml (3.077 US fl oz) measure of batter. It does depend on how thick your batter is, crêpe are a much thinner than other pancake batters.
I use a 22cm (8.66″) steel pan, a 80ml (2.70 US fl oz) measure batter scoop. I get consistent 22cm, and very thin, crêpes.
I’m using 2 to 3 level tsp oil for the first crêpe, then it’s 1tsp of oil (or fat) per crêpe. The first oiling needs that little extra because the pan is very dry to start.
I highly recommend avoiding those “nonstick” pans. 1st, you still need to oil them like any regular pan. 2nd, Look up recent corporate law suits, the company that patented “nonstick” were found guilty of lying about its safety for 40 years ! They received one of the largest fines I have ever heard of.
All “nonstick” coatings are toxic and dangerous pollutants.
I recommend a movie based on the true story about this subject, it’s called “Dark Waters” made in 2019. (It also has a wiki page).
Greedy corporates don’t care about health.
I was making these this morning for the 284732 time when I realized I’ve never left a review!
These are hands down some of the best crepes! I love crepes and have had them quite a lot but these are restaurant quality. Thank you so much for this delicious and easy recipe. 🙂
I’m so happy you’re loving this crepe recipe, Jenna! Thank you so much for sharing that with me.
The best crepe recipe ever! They have become a staple in my house, thank youuuu
That’s so great! It sounds like you have a new favorite!
Hi Natasha, this recipe is awesome and your steps make it easy. I enjoy making this to my family and friends. Thank you so much.
I use so many of your recipes, they are easy and enjoyable.
Ambika
Thank you for your good comments and feedback. I’m so happy to hear that you are enjoying the recipes that you have tried from us!
I tried this recipe with margarine instead of butter for the batter and the frying and it worked out pretty great too. My whole family loved it!!!
So glad it was enjoyed!
I absolutely love making your delicious crepes! They are so easy to make! Especially during the week!
I can fill them with a variety of different fruits/berries, jams, meats, vegetables!
It’s wonderful learning from you. Since I turned vegetarian for about 15 years now. I prefer vegetarian recepie’s