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Quick and Easy Blender Crepes

Smooth, delicate crepes made effortlessly in a blender, perfect for breakfast or brunch with endless filling possibilities.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 crepes
Course: Breakfast, Brunch
Cuisine: French, International
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

Crepe Batter
  • 1 cup all-purpose flour
  • 1.25 cups whole milk
  • 3 large eggs
  • 2 tbsp melted butter
  • 2 tbsp granulated sugar
  • 1 tsp vanilla extract
  • 0.25 tsp salt
For Serving
  • butter for cooking
  • fresh berries
  • chocolate sauce
  • powdered sugar

Equipment

  • Blender
  • Non-stick pan or crepe pan
  • Measuring cups
  • Spatula

Method
 

  1. Add flour, milk, eggs, melted butter, sugar, vanilla extract, and salt to blender in that order.
  2. Blend on high speed for 45-60 seconds until completely smooth with no lumps remaining.
  3. Let batter rest for 10 minutes at room temperature to allow flour to hydrate.
  4. Heat non-stick pan over medium heat and lightly butter the surface.
  5. Pour ΒΌ cup batter into center of hot pan, immediately tilting and rotating to spread evenly.
  6. Cook 60-90 seconds until edges lift slightly and bottom is lightly golden, then flip carefully.
  7. Cook second side 30-45 seconds until lightly spotted, then slide onto plate.
  8. Repeat with remaining batter, adding butter to pan as needed between crepes.

Notes

Batter can be made ahead and refrigerated up to 3 days. May need to thin with milk after storage. Cooked crepes freeze well for up to 1 month.