The Best Blender Crepes

By Bree Hester Jump to Recipe

The best blender crepes ever. Make the batter the night before and wake up to heavenly crepes that will make you feel like you are in Paris.

In the last two years, we’ve eaten a lot of crepes. When you are traveling in Europe, you can get a crepe just about anywhere. Crepes are sold on the street, in just about every cafe, and often on dessert or breakfast menus. Sweet crepes are my favorite, but there are savory crepes too.

We’ve probably eaten 8,476 crepes since we moved to Germany. More often than not we eat street food instead of a proper meal in a restaurant. Europeans eat a lot later in the day, and a meal can take hours. My kids aren’t super fans of three-hour dinners or eating at 9 pm. As much as I love a good meal, I like to spend more time exploring, so street food it is. I also think that you learn a lot about a culture by eating that way. 

Our crepe discovery happened on a trip to Quebec. I remember my mom making them for us as kids, but I hadn’t had one in years and years. We introduced our kids to poutine and then finished off an epic lunch with crepes. (It was a good day.) After that trip, I started making them on weekends and they are now one of our favorite things. 

Ava asked me to make them at home, and I tried a few recipes before I settled on this one from King Arthur Flour. I have yet to find a better recipe. You throw everything into the blender and let it go until smooth. It doesn’t really get easier than that.

The key to any crepe – not just this one – is that the batter needs to rest. I make the batter before I go to bed, pour into a bowl, cover it, and tuck it in for nighty-night. The next morning, I let it sit and come to room temperature while I get everything else ready. 

The fillings for crepes are endless. You can put anything you like on or in a crepe. But these three are the most popular at my house. 

Salted Caramel and berries. Drizzle store-bought or homemade caramel sauce on your crepes and a sprinkle of flaked sea salt. 

Nutella AND cinnamon sugar. We tried this one by accident and it is really the best. (If you order it on the street, you get some seriously weird looks, so now I save it for home.) A very light slather of Nutella with a dusting of cinnamon sugar. The spice is perfect with chocolate hazelnut spread.

Strawberry and cream. This is my crepe of choice. Warm crepe, sliced strawberries, whipped cream, and sliced almonds for crunch. 

Tips for Making the Best Blender Crepes

• The key to crepes is to make the batter the night before. I make this before I go to bed and keep it in the fridge to hang out until morning. If I haven’t planned well, I will make it in the morning, but it needs an hour to sit at room temperature.
• I like to use a non-stick crepe pan, but you can use a small saute pan or an electric crepe maker
• Set out a lot of toppings and let people choose how to fill their crepes. It’s a good way to clean out the fridge and pantry. 
• Leftover crepes can be reheated. You can microwave them for about 15 seconds and they are still pretty good. 
• I double the batter to feed my family of 5 and have lots of extras. 

The Best Blender Crepes

Bree Hester

4.67 from 3 votes

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Prep Time 10 minutes mins

Cook Time 4 minutes mins

Total Time 14 minutes mins

Course breakfast and brunch

Cuisine French Inspired

Servings 8

Calories 277 kcal

Ingredients

  

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Blender Crepe Batter

• 2 cups flour
• 1/2 teaspoon salt
• 1 1/2 cups milk
• 4 eggs
• 1/2 teaspoon vanilla
• 1/4 cup melted butter

For serving

• Strawberries blueberries, raspberries
• Whipped Cream
• Nutella
• Sliced almonds
• Cinnamon sugar
• Salted Caramel

Instructions

 

• Add flour, salt, milk, eggs, and vanilla to a blender. Blend until smooth. Pour the butter in through the top and continue to blend for another minute. 
• Pour into a bowl or pitcher and cover. Keep in the fridge overnight. (Or at least an hour.)
• When you are ready to make your crepes, let the batter sit out for about 30 minutes to lose the chill from the fridge. Heat a crepe pan or a 10-inch nonstick sauté pan over medium-high heat. Wipe the pan with a little vegetable oil or melted butter. (I keep an oiled paper towel nearby.
• Pour a 1/4 to a 1/3 cup batter into the center of the pan. Pick the pan up and swirl the pan until the batter spreads and covers the pan. Cook until the bottom begins to brown. Loosen with a spatula (I like to use an offset spatula for this) and flip to cook the other side. 
• Serve with strawberries, Nutella, whipped cream, sliced almonds, cinnamon sugar, caramel sauce, or whatever you like on your crepes. 

Nutrition

Calories: 277kcalCarbohydrates: 38gProtein: 7gFat: 11gSaturated Fat: 5gSodium: 172mgFiber: 3g

Keyword blender crepes, crepes, French crepes, how to make crepes

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