Quick and Easy Crepe Recipe (in a Blender)

Why You’ll Love This Recipe

I love how effortless this recipe is. Blending everything in one step makes cleanup easy, and letting the batter rest ensures tender, delicate crêpes every time. They cook quickly, and the neutral flavor makes them versatile—I can fill them with Nutella and fruit, or go savory with cheese, eggs, or ham. The result is always light, soft, and slightly crisp at the edges.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 eggs
1⅔ cups (200g) all-purpose flour
1 cup (200 ml) milk
1 cup (200 ml) mineral water
2 tablespoons vegetable oil
1 teaspoon salt

For topping:
Nutella and fresh fruits (optional, but highly recommended)

Directions

1. I add all the ingredients to a blender and blend until the mixture is smooth. I let it rest for about 5 minutes to help the flour fully hydrate and the bubbles settle.

2. While the batter rests, I heat a non-stick or crêpe pan over medium-high heat. I dip a paper towel in oil and lightly grease the pan, repeating this step before each new crêpe.

3. I pour about ¼ cup of batter into the hot pan and quickly swirl it to evenly coat the bottom.

4. I cook the crêpe until the top looks set and the bottom turns light golden, usually 1–2 minutes.

5. I loosen the edges with a spatula, flip the crêpe, and cook the other side for about 1 more minute.

6. I transfer the finished crêpe to a warm plate and repeat with the rest of the batter, greasing the pan as needed.

7. I serve them warm with toppings like Nutella and fresh fruit, or any fillings I’m in the mood for.

Servings and timing

This recipe makes crêpes for about 4 people and takes just 25 minutes total—15 minutes of prep (mostly blending and resting) and about 10 minutes to cook. It’s a great go-to for a fast breakfast or brunch.

Variations

• I like making savory crêpes by skipping the sugar and filling them with cheese, sautéed veggies, or deli meats.

• For a sweeter version, I sometimes add a teaspoon of sugar and a splash of vanilla extract to the batter.

• I’ve used almond milk or oat milk in place of regular milk for a dairy-free version.

• When I want more richness, I replace part of the water with more milk or add a tablespoon of melted butter to the batter.

• For a dessert crêpe, I drizzle with chocolate sauce or caramel and top with whipped cream.

Storage/Reheating

I store leftover crêpes in the fridge for up to 3 days. I stack them with parchment paper between each one and seal them in a container or zip bag. To reheat, I warm them gently in a skillet or microwave. They also freeze well—I roll or fold them and store in a freezer bag for up to a month, then thaw and reheat as needed.

FAQs

Do I have to let the batter rest?

Yes, I always let it rest for at least 5 minutes. It helps the gluten relax and gives the crêpes a better texture.

Can I make the batter ahead of time?

Definitely. I make it the night before and store it in the fridge. I give it a quick stir before using it the next morning.

What’s the best pan to use?

A good non-stick skillet or a dedicated crêpe pan works best. I keep the heat at medium-high and lightly grease the pan before each crêpe.

How thin should the batter be?

The batter should be thin and pourable, almost like heavy cream. If it’s too thick, I add a splash of water or milk to loosen it.

Can I make mini crêpes?

Yes! I just use less batter per crêpe and make them smaller. They’re great for stacking or serving as a fun appetizer or snack.

Conclusion

This Quick and Easy Crepe Recipe has become one of my breakfast staples. With a blender and just a few ingredients, I can make perfectly thin, tender crêpes that are ready for any filling I want. Whether I’m in the mood for sweet or savory, these crêpes always deliver a restaurant-quality experience right from my kitchen.

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