Crazy Easy Blender Crepe Recipe-the easiest way to make crepes! Whip up your crepe batter in a blender, no hassle, no lump, less time and less clean up. Here is my go-to crepe recipe with a video. It doesn’t get any easier and sure to become your new go-to crepe recipe!
Blender is your friend!
Blender is the best utensil for making crepe batter. You can whip up your crepe batter in few seconds in your blender, no hassle, no lump. You can skip that bothersome step “sift the flour” if desired. You can store and pour the batter on to the pan from the blender jar, that’s mean, less clean-up. Once you make the batter you will notice bubbles, don’t worry, let it sit for about 10 to 30 minutes and it’s ready to go.
Watch the video
Making the crepe batter by hand
Alternatively, you can make your batter by hand in a bowl with a wire-whisk (or a wooden spoon/fork). You can also use an electric hand mixer to speed up the process. Learn how to make the basic crepe batter in a bowl with a wire whisk and then how to cook crepes in a nonstick frying pan with this easy to follow recipe & video. Super easy crepes in a frying pan (Blog Post with Recipe Video)
Crepe pan or Frying pan
Crepe pans are exclusively made for making crepes, so, they work fantastically, if you have one, of course, use your crepe pan. Don’t have a crepe pan? Don’t worry! You can make crepes in a nonstick frying pan. Any good quality nonstick frying pan that is anywhere from 20 cm to 26 cm (roughly 8 inches to 10 inches) will be fine.
How to serve your crepes
Once you master basic crepes, you can convert your crepes into a simple treat, a fancy breakfast or an elegant dessert in no time with little bit creativity and imagination. You can fill/top your crepes with whatever filling/topping(s) you decided on. Just get creative with your crepes: the more choices, the better.
Sweet Crepe Filling Ideas
Chocolate & whipped cream, Butter & sugar, Nutella and banana, Strawberry & whipped cream, Strawberry & chocolate, Peanut butter & banana, Banana & chocolate sauce, Cinnamon sugar & butter, Greek yogurt & honey, Sugar & Lemon
Convert your crepes into an elegant dessert
Crêpes Suzette-Homemade & Simplified Here is a simplified version of Crêpes Suzette without the flambé part-a great way to convert your crepes into an elegant dessert. You will surely impress your family & friends.
Try this English-style crepes for a change
English Pancakes with Lemon & Sugar English pancakes are similar to French crepes but soft & bit thicker, traditionally served with a classic combination of lemon & sugar, best served warm.
Crazy easy blender crepes; useful tips
Make the batter ahead of time–You can make the batter ahead of time and then store it in a bowl, covered in the refrigerator up to 2 days for use as needed. Be sure to bring the batter back to room temperature and stir it well before you cook crepes if it is refrigerated.
Sifting the flour-You can skip this step when you whip up your batter in your blender. Happy?
Do you usually crack eggs into a separate bowl? Then of course, crack the egg into separate bowl first and then add it. In my case, luckily, Japanese eggs (almost all) are fresh and safe so I usually break the eggs into the blender directly.
Batter should be thin but not too thin-The consistency of crepe batter should be thin but not too thin or watery. You want a thin batter that coats the bottom of the pan when you swirl it around as a thin batter spreads quickly/thinly and makes nicely round crepes. If your batter is too thick, it will be hard to get the batter to spread to the edges of the pan before it sets as it should be, resulting, a kind of thick pancake.
Rest the batter (optional but recommended)-Let the batter rest for around 15 minutes on the counter. If resting more than 30 minutes, be sure to store it in the refrigerator. Batter can be refrigerated up to two days for use as needed. Resting makes a difference in the texture giving more tender and good tasting crepes.
Easy blender crepe RECIPE
Crazy Easy Blender Crepe Recipe
Ingredients
- 2 Eggs at room temperature
- 1 tablespoon Sugar for sweet crepes
- 1/4 teaspoon Salt
- 125 g All-purpose flour or plain flour
- 1 tablespoon Butter melted and slightly cooled
- 300 ml Milk warm
Instructions
- Place the ingredient in a blender in the order of eggs, sugar, salt and then add the flour and milk alternately. Blend for about 20 seconds until batter is smooth. Finish the batter adding the butter and then blending for few seconds.
- Rest the batter on the counter for about 30 minutes or refrigerate it for one hour or so if desired. Batter can be used immediately or refrigerated up to three days for use as needed.
- Heat the pan over medium high until it heats up, then reduce the heat to medium before start cooking. Adjust the temperature as needed.
- Lightly brush the pan or griddle with oil. Be sure to wife off excess oil otherwise the batter will not spread easily.
- Pour a ladleful of batter onto the center of the pan. You can also pour the batter into the pan from your blender jar.
- Lift and tilt the pan in a circular motion to spread the batter evenly and thinly.
- Return the pan to heat and cook for about 30 seconds or so until the top looks dry and the edges are started to brown.
- Flip and cook on second side for 10 seconds or so.
- Transfer to a plate, stack and keep them warm. Repeat with remaining batter.
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