Blender Crepes are one of those recipes I keep coming back to because they make everyone at the table happy. My kids swear cinnamon sugar is the only filling that matters! I love that the batter itself is neutral, so the same crepes can be rolled up into sweet crêpes and sliced into bite-sized pieces, like my girls like, an afternoon snack, or filled with your favorite toppings for a savory meal, or served as a dessert crepe. I love that the blender method makes delicious, perfect crepes every single time. It’s the kind of easy, flexible recipe that works for everyone and is great for any time of the year, whether it’s a lazy weekend, summer break, or the holidays. I think you’re going to love this one!
Why You Will Love These
- You can dress them up for a special brunch or keep them simple.
- No special equipment needed beyond a blender and a pan.
- These are perfect for busy lives. They come together in minutes with one quick blend.
- This easy recipe is great to customize with whatever toppings you have on hand. No need to go shopping.
- Customize for any dietary restrictions you may have!
Ingredients You Will Need
- All-Purpose Flour: I used unbleached white flour, but you can use any white flour you prefer. Make it gluten-free with a one-for-one GF flour.
- Milk: I love the richness of whole milk for this crepe recipe, but you can use your favorite milk, dairy, or non-dairy.
- Water: Helps keep the batter light and gives you a delicate crepe.
- Eggs: Eggs bind the crepe batter, making it soft and pliable.
- Butter: Adds richness to the batter and is then used again to melt over warm cream.
- Salt: A pinch of salt enhances the flavor of the batter and balances the sweetness.
- Toppings: Melted Butter, cinnamon, brown sugar, whipped cream, berries of choice, and powdered sugar create the perfect breakfast crepe. See below for multiple crepe topping suggestions.
Kitchen Tools You Will Need
- Nutribullet or Blender
- Non-stick pan or Crêpe pan
- Thin Spatula or Crepe Turner
Keep it thin
Make the crêpe batter very thin so that when it is poured on the hot pan, it spreads quickly and doesn’t get thick in spots.
How to Make Blender Crepes:
- Combine all ingredients and blend on high speed until a super smooth batter forms.
- Heat a non-stick skillet on medium heat. Spray a hot skillet with cooking spray, then pour a small amount of batter into the middle of the pan. Tilt the pan in a circular motion to cover it evenly in a thin layer. Cook the first side until golden brown, then flip and cook the second side for an additional 1-2 minutes. Repeat with the remaining batter.
- To assemble the cinnamon sugar crepes:
- Spread melted butter over the crepe and then sprinkle with brown sugar and cinnamon. Once the underside of the crepe is golden brown, remove it from the pan, fold it in half, then fold it in half again.
You can find the recipe card below for thorough instructions.
How to Modify
Whether you prefer sweet fillings or savory fillings, here are a few ideas for you to give you inspiration:
- Strawberry and Chocolate: Top with thin slices of fresh strawberries or a strawberry compote and drizzle with chocolate sauce. Top with whipped cream and enjoy! This would also work with whatever berries are in season.
- Banana and Nutella: You can’t go wrong with a delicious hazelnut spread topped with sliced bananas. Top with whipped cream, chopped hazelnuts or shredded coconut, and a drizzle of honey or maple syrup.
- Ham and Cheese: For a delicious, classic combination, add diced ham after frying or microwaving it until warm, then top with shredded cheddar or Swiss before folding it closed.
- Chicken and Artichoke: Add warmed shredded or diced chicken, chopped artichoke hearts, or a spread of artichoke dip. Top with shredded Parmesan cheese and any chopped veggies you have on hand.
Dietary Customizations
- Dairy-Free: Use your favorite non-dairy milk, like almond milk or coconut milk, in place of the whole milk. Use vegan butter in the batter and as the spread.
- Gluten-Free: These will work great with a one-for-one gluten-free flour. King Arthur’s is one of the best brands out there.
- Vegan: Use an egg replacer, like this Bob’s Red Mill Egg Replacer.
Serving Suggestions
Enjoy this delicious crepe recipe with a delicious smoothie, like my favorite, a Green Smoothie or a Strawberry and Orange Smoothie. I also highly recommend fresh fruit like Grapefruit Bowls or a Stewed Rhubarb.
For an egg dish, try Ham and Spinach Soufflé, Chorizo & Roasted Pepper Frittata, or Summer Sheet Pan Frittata.
Common Questions
Crepes are very delicate, thin pancakes that originated in France. French crepes are made from a simple batter of flour, eggs, milk, and butter, then cooked quickly in a flat pan and spread thin by swirling the batter. They are soft and flexible, with lightly crisp edges, and are loved for being both elegant and incredibly simple, with no fancy equipment required.
Yes! The batter can be refrigerated for up to 24 hours. Store in an airtight container or cover with plastic wrap. Stir or re-blend before using.
Yes! Be sure to bring cooked crepes to room temperature and stack with parchment paper or wax paper. These will freeze up to 2 months. Thaw in the fridge overnight before warming and serving.
It should be the consistency of heavy cream. You want to make sure it is thin enough to swirl easily in the pan.
Let crepes cool completely, then stack them with sheets of parchment paper or wax paper and store in an airtight container in the fridge for up to 3 days. Warm gently in a nonstick skillet over low heat or microwave briefly until just soft and pliable.
More Breakfast Recipes You Will Love
- Hawaiian Roll Sticky Cinnamon Rolls
- Ham and Cheese Puff Pastry
- Mexican Baked Eggs
- Lemon Poppy Seed Waffles
- Salmon Cake Eggs Benedict with Lemon Hollandaise
If you make these Blender Crepes, let me know in the comments section below. I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram. I love seeing your photos!
Easy Blender Crepes
Ingredients
- 1 cup all purpose flour
- ½ cup milk
- ½ cup water
- 2 eggs
- 2 tbsp melted butter
- ¼ tsp salt
Filling Options
- 1 tbsp melted butter
- 1 tsp cinnamon
- 2 tbsp brown sugar
- Whipped cream
- Berries
- Icing sugar for dusting
Instructions
- Combine all of the ingredients in a high speed blender and blend until smooth (make sure there are no lumps).
- Heat a nonstick skillet on medium heat. Spray with cooking spray and then pour in ⅓ cup of batter. Tilt the pan so that the batter covers the pan evenly. Cook for approximately 2-3 minutes until the underside of the crepe is golden brown in color and then use a spatula to flip the crepe and cook for an additional 2 minutes.
- Repeat with the remaining batter
To make cinnamon sugar crepes:
- Pour ⅓ cup of the batter into the skillet. Cook for 2-3 minutes and then flip. Spread a teaspoon of melted butter over the crepe and then sprinkle with 1-2 tsp brown sugar and cinnamon. The sugar should begin to melt while the underside of the crepe cooks. Once the underside of the crepe is golden brown in color remove from the pan and fold in half and then in half again.
Tried This Recipe?
Leave a comment below and let us know how it was!
