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
Hola ..! Yo
encantan tus recetas te sigo en diferentes plataformas , me Gustaría mucho duerme en español .. 🥺así si pudieras hacer crepas pero sin huevo o con Q lo puedo sustituir … gracias
Hello. I am replacing regular milk with almond milk and all purpose flour with almond flour and they do not turn out the same. Any tips?
Hi Liza, I honestly haven’t tested that to advise. I recommend following the recipe as it is especially on your first try.
Hello Natasha. If I want to make chocolate crepes in addition to plain crepes, can I simply add 1/4 cup of cocoa powder to half of the batter? Thanks in advance.
Hi Beverly, I honestly haven’t tested that to advise but I think it can be a good experiment! If you decide to give that a try, please update us on how it goes.
Natasha, I did experiment. To make chocolate crepes simply add 1/4 cup of cocoa powder to half of the batter. Works like a charm. Chocolatey, lacey crepes.
Hi Beverly! That’s wonderful. Thank you for sharing that with us.
Hi Natasha, I don’t recall if I’ve ever left a comment but your website has been my go-to for many years and I’m so thankful to you and your family!
I’m originally from Germany (now living in beautiful South Dakota) so when I first discovered your recipes, it was the not-overly-sweet baked goods I was drawn to.
One actual question for you as I’m making the crepes today again; do you have a recommendation for a 10 inch pan? Ours is needing to be replaced and I figured you’d be a good one to ask.
Thanks for everything and have a wonderful day!
Hi Karen, for making crepes with a 10″ pan, please see the section above titled: The Best Crepe Pan. I hope you love the crepe recipe!
Thank you Natasha, I will check out those links. I always jump right to the recipe so hadn’t even noticed that. So helpful!! And yes we make these crepes once every three weeks for weekend breakfasts. I’ve shared the recipes with many friends who’ve had these at our house.
Have a wonderful week!
I tried these last week and am making them again tomorrow.
Your instructions are so easy to follow. Thank you for the wonderful recipes and videos!
Thank you, Jacki! So glad you enjoyed this recipe.
NATASHAAAAA!!!! My name is Charmaine Keevy from Port Elizabeth South Africa. I have a small catering company called The Taste Bud Company …. I love, love your spark, your energy and your humour! You inspire me … Go girl you have a lot to teach us in our kitchens xx Charmaiine
Hi Charmaine! This is very sweet, thank you for sharing this with me.
So easy to make and they turned out delicious! They were a hit with my family. I’m going to make savory crepes for dinner one night.
Great to hear, Nicole! Thank you for sharing.
Tried the crepe recipe. As you said, it’s so easy! It was great hot for breakfast!
Added some banana’s myself and Nutella for kids. Can’t wait to try your strawberry syrup when it’s summer.
Love your recipes, thank you for sharing them with us!
Hello Anu, great to hear that you enjoyed this recipe! Thank you for your review.
These are the best crepes ever! I make them all the time for my family and they love it more than the crepes at a restaurant! THANKS
These are not only a classic but a family favorite also! I’m so glad to hear they’re a hit with your family!
Hi Natasha, is their any way to keep the first few crepes warm while I make the rest of them?
Hi Jessica! Yes- you could keep them covered and that will help. I’ve even used a tortilla warmer to hold my crepes (assuming the warmer is the right size).
I have tried using buckwheat flour and they’re super amazing. Whole family loved them. I fill them with ham and cheese and top it off with an egg.
I’m so happy you enjoyed that. Thank you for sharing that great feedback with us!
These are amazing! Can you make the crepes ahead of time and refrigerate to heat up later, like the next day? Would reheating in a non stick pan work, would I need to add butter?
Hi Mary, we prefer them fresh, but that may work, be sure to have the crepes appropriately stored, so they don’t stick together.
I do that with extra crepes. I heat them in my mini oven. Not as great as fresh, but you can still enjoy them.
Wooowwww, this is by far the best crepe recipe I’ve ever made. I really loved it. Thank you
That’s awesome Gaby! Thank you for your great comments and feedback, I’m glad you loved this recipe!
Natasha, your recipes, all of them, are so easy to make, including this one. As a foodie myself, I’d love to know how you source your recipes, the tweaking of them you do and so much more…
Whenever I serve a meal using your recipes, I get rave reviews! All my friends in Newfoundland know who you are!
Wow, thanks so much! I’m happy that you’re enjoying my recipes. Some of these recipes are from my family and friends but I definitely try them out first and make sure that we love it at home!
Dear Natasha,
Great recipe! My only request is that you include g/oz measurements for those of us who use kitchen scales.
Thanks!
Thanks, Hannah. The ingredients can be converted to grams just click Jump to recipe then click Metric to convert it. Hope that helps.
Amazing crepes! Absolutely did not serve 12 though it served 3 because they were so good. My 7 year old granddaughter ate 4 of them and trust me that is not like her
That is the best when kids love what we parents and grandparents make. That’s so great!
My daughter has been making this recipe every week she’s got the whole recipe memorized and makes it with so much fillings.
That’s just awesome! Thank you for sharing your wonderful review, Tatyana!
fantastic crepes! tried the recipe and replaced water by fresh orange juice and add some orange zest. Best crepes ever and so easy to make. Thank you very much.
You’re welcome! I’m so happy you enjoyed it, Kristel!
Wonderful easy crepe recipe!! We loved it☺️ Thank you!
That’s nice, thanks for sharing that with us, Joanna!
Hello! Is it possible to premake the batter and use it the next day?
Hi Dasha, yes you can make the batter ahead and refrigerate it but I haven’t kept it for longer than 2 days.
Modified this recipe with a quarter pastry flour, a quarter rice flour, a quarter almond flour and a quarter all purpose flour and milk was oatmilk. 1/2 of the sugar. They turned out beautiful!
So glad to hear that, Nika. Thank you for sharing!