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.
This post may contain affiliate links. Read my disclosure policy.
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
Filed Under
Natasha,Easy crepe recipe the best and easiest crepe,You might have to try to plum and a sprinkle of sugar.
Natashas, Crepes recipe all gone, made these over the weekend with the strawberry sauce So delicious.
Just made the crepes , all gone . Stuffed with my polish mother’s homemade plum jam , and a sprinkle of sugar. Saturday night snacks!
They sound amazing!
We love this recipe, easy no fale crepes. It’s more of a technique and execution than anything. My wife and I like to make Ham and Gryure cheese, our son likes what I call the King, peanut butter, Nutella,banana and bacon bits, Thank ya very much!
Made these over the weekend with the strawberry sauce! So delicious. Thank you
The best combination! I’m craving these right now. Thank you for your wonderful review, Cathy!