Easy Crepes Recipe

If you’ve never made homemade crepes, this easy crepes recipe is the one to start with! Everything goes straight into the blender, so there’s no whisking and no lumps. Pour, swirl, flip, and in just a couple of minutes you’ve got a thin, buttery crepe ready for all your favorite toppings. You probably already have everything you need in your kitchen!

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BREAKFAST JUST GOT A LITTLE FANCIER!

Okay, I LOVE a good weekend breakfast, and there’s just something about crepes that makes me feel like I’m sitting at a cute little French café instead of my kitchen!
And honestly, half the fun is deciding what to put inside them! Nutella and bananas? YES PLEASE! A little lemon curd? SO GOOD! Or go all out with warm apple pie filling and a scoop of vanilla ice cream. Because who says crepes are just for breakfast?!

These are perfect for those slow Saturday mornings when you want to make something a little special without spending forever in the kitchen. Add a hot cup of coffee, and I’m one happy girl!

• Made in the Blender: No mixing bowls or whisking needed! Just blend everything together until smooth.
• Simple Ingredients: Flour, eggs, milk, butter, and a few pantry staples are all you need.
• Quick to Make: Each crepe cooks in just a few minutes, so you can have a fresh batch ready without spending all morning in the kitchen.
• Sweet or Savory: Fill them with berries, chocolate, or whipped cream, or skip the sweet toppings and try something savory.
• Easy to Make Gluten-Free: Swap the all-purpose flour for your favorite 1:1 gluten-free flour blend.
• Perfect for Brunch: These look so pretty on a plate with fresh berries and powdered sugar, but they’re surprisingly simple to make.

• All-Purpose Flour: Gives the crepes their soft, delicate texture. You can also use a 1:1 gluten-free flour blend.
• Eggs: Help hold the batter together and give the crepes their tender, flexible texture.
• Water: Helps thin out the batter so it spreads easily in the pan.
• Salt: Just a pinch brings out all the flavors.
• Vanilla Extract: Adds a subtle sweetness and delicious vanilla flavor.
• Unsalted Butter: Melted butter adds richness and keeps the crepes tender.
• Milk: Creates a smooth batter that’s easy to pour and swirl.

• Blend the Batter: Add all the ingredients to a blender and blend until completely smooth.
• Heat the Pan: Heat a nonstick skillet or crepe pan over medium-low heat.
• Pour and Swirl: Pour approximately ⅓ cup of batter into the center of the pan. Immediately tilt and swirl the pan to spread the batter into a thin, even layer.
• Cook the Crepe: Cook for about 2 minutes, then carefully flip. Cook for another 1–2 minutes until lightly golden.
• Repeat and Serve: Transfer the cooked crepe to a plate and repeat with the remaining batter. Fold or roll your crepes and serve with your favorite toppings!

• Use a Blender: This is the easiest way to get a smooth batter without any lumps.
• Watch Your Heat: Medium-low heat works best. If the pan is too hot, the batter will cook before you have time to swirl it.
• Swirl Right Away: Don’t wait after pouring the batter! Quickly tilt the pan to spread it as thinly as possible.
• Use a Nonstick Pan: A good nonstick skillet makes flipping easier and helps keep your crepes from tearing.
• Wait Before Flipping: Let the first side cook until the edges begin to lift and the surface looks set.
• Keep Them Warm: Stack your finished crepes on a plate and cover loosely while you cook the rest.

Now for the fun part! I love a good crepe with fresh berries and powdered sugar, but there are SO many delicious ways to fill these! Here are a few of my favorites!

• Homemade Whipped Cream: You can never go wrong with fresh whipped cream and berries. Simple and SO good!
• Pecan Praline Sauce: If you love buttery, sweet pecans, you NEED to try this drizzled over warm crepes!
• Strawberry Chia Jam: Spread some inside, fold them up, and breakfast is served!
• Homemade Vanilla Ice Cream: A scoop of vanilla ice cream on a warm crepe? YES PLEASE! Dessert doesn’t get much easier.
• Passion Fruit Curd: I love the sweet and tart combination, especially with fresh berries!
• Apple Pie Filling: Think warm apple pie wrapped in a buttery crepe. What’s not to love?
• Lemon Curd: A little tangy, a little sweet, and SO delicious with powdered sugar.
• Cherry Pie Filling: All those sweet, juicy cherries tucked inside a warm crepe. YUM!
• And don’t be afraid to mix and match! Apple pie filling with whipped cream, lemon curd with fresh berries, or pecan praline sauce with vanilla ice cream. You really can’t go wrong!

• Refrigerator: Allow the crepes to cool completely, then stack them with parchment paper between each one to prevent sticking. Store in an airtight container or zip-top bag in the refrigerator for up to 3 days.
• Freezer: These freeze beautifully! Place parchment paper between each crepe, then transfer them to a freezer-safe bag or container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Warm individual crepes in a nonstick skillet over low heat for about 20–30 seconds per side, just until heated through. You can also microwave them for 10–15 seconds at a time. Be careful not to overheat them or they can dry out.

Easy Crepes Recipe

Danielle Cochran

These easy homemade crepes are thin, buttery, and made right in the blender with simple ingredients! Fill them with fresh berries, whipped cream, or your favorite toppings for breakfast, brunch, or dessert.

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Breakfast, Dessert

Cuisine American

Servings 6 -8 crepes

Calories 137 kcal

Equipment

• Blender
• Nonstick skillet or crepe pan
• Spatula

Ingredients

  

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• 1 cup all-purpose flour (or 1:1 gluten-free flour)
• 2 eggs
• ¾ cup water
• Pinch of salt
• 1 tsp vanilla extract
• 3 tbsp unsalted butter (melted)
• ½ cup milk

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Instructions

 

• Add all the ingredients to a blender and blend until smooth.
• Heat a nonstick skillet or crepe pan over medium-low heat.
• Pour approximately ⅓ cup of batter into the center of the pan. Immediately swirl the pan to spread the batter into a thin, even layer.
• Cook for about 2 minutes, then carefully flip the crepe. Cook for an additional 1–2 minutes.
• Remove from the pan and repeat with the remaining batter.
• Serve warm with your favorite toppings and enjoy!

Notes

• Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free flour blend.
• Cooking Tip: Swirl the batter immediately after pouring to get thin, even crepes.
• Storage: Refrigerate cooked crepes in an airtight container for up to 3 days.
• Freezing: Place parchment paper between crepes and freeze for up to 2 months.
• Reheating: Warm in a nonstick skillet over low heat or microwave briefly until heated through.
• Serving: Delicious with fresh berries, powdered sugar, whipped cream, fruit curds, or your favorite sweet or savory fillings.

Nutrition

Serving: 1crepeCalories: 137kcalCarbohydrates: 15gProtein: 4gFat: 7g

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