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
Filed Under
Just made these crepes, and they’re delightful! Perfectly light and tender. The touch of sweetness is just right. Great for any filling!
I’m so happy you enjoyed that. Thank you for sharing that with us, Leila!
Hi Natasha, I love all your recipes. I made the crepe recipe for the first time and is really good. I just want to know if it can be frozen?
Hi Ann! Crepes do freeze well but they are very fragile when frozen and can break easily. Allow crepes to thaw completely before unwrapping and separating to prevent tearing.
I’m from Vancouver Island, Canada and I haven’t tried making crepes in a long time, too much work for something that rarely turned out. I decided to try these and I’m so glad I did, they were super easy to make and turned out perfectly. I only made a half recipe and cooked them in my 8″ non-stick electric skillet. Made 9 beautiful little crepes. I had a jar of homemade applesauce in the fridge and used a bit of that with some cinnamon and a drizzle of maple syrup, delicious. I’ll definitely be making these again and plan to try the Greek Yogurt cream with fruit sauce next time. Thanks for a great recipe!
You’re very welcome, Teri! Thank you for trying the recipe!
Hi Natasha. First off, I love all of your recipes.
I also have been making crepes forever.
Your recipe calls for a 1-1.5-4 combination. I part flour, 1.5 parts liquid and 4 eggs.
I have always used 1-2-6 method. This makes for a slightly richer crepe.
I also tried your portions and my wife prefers the 1-2-6…lol
Wife knows best.
I want to share a secret my Austrian mom has always done.
Leave out the sugar and make the crepes slightly thicker. Once cooled she would cut them in quarters then cut crosswise. They can be 1/16″ or 1/4″, depending on what one likes.
We use these as noodles in a nice chicken broth.
The thin ones are more elegant and great for dinners where I want to impress my guests.
Keep on cookin’
Thank you so much for the tips, we appreciate it!
i rarely ever comment in these posts but for you, I must! I always enjoy watching your videos. You are a lovely lady, a fabulous cook and a great teacher who inspires me to try new recipes and gets me excited about trying something new! thank you so much Natasha.
Thank you so much for your good commens and feedback. I appreciate it!
I tried this recipe today, used almond milk instead of regular milk. Crepes turned out perfectly thin and delicious. I just added 1/2 of the sugar that recipe calls for.
Thank you for another great recipe. Looking forward to trying some of your Thanksgiving recipes next week.
Happy Thanksgiving!
Happy Thanksgiving! I’m happy to hear that you enjoyed this recipe a lot.
This crepe recipe is totally foolproof! The batter is the perfect consistency and it makes exactly 12 crepes when using a 1/4 c measure. They taste amazing too!
Hi Patricia! Thank you so much for the feedback! I’m glad you loved this recipe.
I made these today and served them with homemade cherry sauce. It was delicious! I have made many of your recipes and love them all! Than you for sharing all your yummyness!
Hi Marta, great to hear that you enjoyed our Easy Crepe Recipe! Thanks a lot for sharing that with us.
Hi Natasha.
Great crepes. Question. Can I use vegetable oil instead of butter? If I can, what would be the amount?
Thank you:)
Hi Susanna! Thank you, I’m glad you love this recipe. I have not tested it without butter. I think you could use oil but the butter also adds a great taste to the crepes. Let us know if you experiment.
I have your crepe recipe a couple of times. Perfect.
Have you ever added vanilla To the batter??
Hi Yuri! You can definitely add some if you’d like. We usually do not, since they can be served as sweet or savory crepes depending on how you fill them.
Natasha, there’s one thing I don’t understand. Why were there little holes on the crepe? Thanks.
Hi Donna, you shouldn’t have holes in there. If you have holes, that likely means the crepe batter is too thin or when the pan is too hot.
Or is it because of lots of bubbles In the batter? I tried getting rid of the bubbles with a spoon but there were still a lot.
That is possible, we recommend setting the batter aside for a few minutes for the bubbles to go down after you blend it.
I believe the bubbles are from the air in the batter. I have been making these for 50 years after learning from my Nana. She taught me to refrigerate the batter for at least an hour. I usually just make it the night before and it’s ready to go in the morning. I find they cook better this way and many fewer bubbles.
OR…..batter is perfectly fine, but I just lacked a few gentle raise-and-drop of the unit holding the mixed batter until you can actually (albeit slowly) see some air bubble pockets making their way slowly to the top. And/Or put said container into the fridge or ice bath…with ice bath you can keep it near you on the counter as you continue to work, and again, still removing from ice bath once in a while to raise and drop, then back to ice bath or fridge. All this little bit of extra effort will yield a beautifully dense and silky final batter product !!
Hi Natasha, I made 12 from fresh with the recipe, and rolled with blueberry filling, they were so delicious. We love it! Think I’ll take your suggestion to buy another 12″ pan to make things faster and maybe buy a flex & bigger turner. But one thing I don’t understand why were there little holes on the crepe? Thanks.
Sounds great! I’m glad you enjoyed the recipe.
Hi Natasha, can the ingredients be blender ahead of time? Thanks.
Hi Donna, you can blend it ahead of time and then store it in the fridge, but you will need to give it another soft blend before you start making the crepes. We prefer to make it fresh.
Why does it need another soft blend again? Is it ok just to stir it instead?
Hi Donna, I’m not sure what you are referring to – I don’t soft blend a second time. Did I put that into an instruction somewhere? I wait for the bubbles to die down. If I blended it again, it would get foamy again.
Hi Natasha, it refers to your Feb 24 response “will need to give it another soft blend before you start making the crepes” for my enquiry about preparing crepe ingredients ahead of time.
Hi Donna, you can give it a quick second blend if it sits too long in the fridge and the ingredients settle. If they don’t settle, you can use it straight from the fridge. Keep in mind you will need to wait for the bubbles too settle.
I am on a mission to try every single one of your recipes. So far is 12 for 12. Each one is a bigger winner than the last one. I cannot wait to continue my Natasha Journey!
Wow, that is awesome! Thanks a lot for sharing, we’re so happy that you’re enjoying our recipes.
Hello. … love your recipes and videos. I made the crapes many times and they are according to my family “the bomb”!! If I want to use them as savory do I still use sugar? Please let me know.
Thanks!
😁😁😁
I’m so glad you loved these, Aida! This recipe works great for sweet or savory. I have a note on this in the recipe, but if you want to make them savory, reduce the sugar to 1 tsp. I hope that helps!
Yeah hiya my name’s Joe Natasha just let you know in England United Kingdom what you made as pancakes We know we have syrup with it Or sugar or lemon Where are pancakes But we call him pancakes
Love all your cooking you are my go to person..I would rather watch you because it makes it easier for me. And thank you for the year’s of making great recipes..when I try to get some recipes I can’t get a video why?
Hi Elizabeth, not all of my written have videos but we’re trying to catch up and hopefully we can do more videos in the future.
I am a big fan of you, I love to watch your shows. I made this recipe, it was awesome. A million thanks.
Hi Jila! That’s wonderful. Thank you for your love and support!
Hi Natasha, I was wondering if you can add vanilla extract into the recipe? Thanks, Eva
Hi Eva! Yes, that should be fine.
Those crepes are awsome! Thanks a lot for sharing this recipe!
You’re welcome! I’m so happy you enjoyed them, Marie!
Definitely the best crepe I have ever made. So good and so easy. Thanks Natasha.
You’re welcome! I’m so happy you enjoyed it, Imm!