Last updated on May 19th, 2026 at 07:57 am
Learn how to make easy blender crepes with a smooth, lump-free batter. These thin and delicate homemade crepes are perfect for sweet or savory fillings.
Crepe batter is so easy because it only takes about 5 minutes from start-to-finish (including cooking the pan), plus all you need are some basic ingredients which almost anyone has on hand.
You do not have to wait for a special occasion to make these homemade crepes. They are so easy that you can make them every weekend.
These Easy Blender Crepes come together in just minutes using simple pantry ingredients. The blender creates a silky-smooth batter with no lumps, making this a foolproof recipe for beginners. Whether you fill them with fresh fruit and whipped cream or savory ingredients like ham and cheese, these delicate homemade crepes are perfect for breakfast, brunch, or dessert.
What are Crepes?
Crepes are thin and delicate French-style thin pancakes that are irresistible. A crepe is like a thin pancake. While the batter resembles a pancake batter, there is no baking soda or baking powder; therefore, the batter is thin.
Often it is served rolled, folded, or stacked with sweet or savory fillings and toppings.
While restaurants usually make them with a specialty pan; at home any skillet works well. I have made these in a cast iron skillet and a non-stick skillet. I think the non-stick is a bit easier, but both have worked well for me. Just make sure that you have a bit of melted butter in the pan to prevent any sticking.
Why You’ll Love These Blender Crepes
- Made in the blender for perfectly smooth batter
- Ready in about 20 minutes
- Uses simple pantry ingredients
- Perfect for sweet or savory fillings
- Great for make-ahead breakfasts and brunches
- Freezer-friendly
Easy Blender Crepes
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Kitchen Essentials
Ingredients
- 1 Cup All-Purpose Flour
- 2 Eggs
- ½ Cup Milk Whole Milk preferred
- 1 Tablespoon Milk
- ½ Cup Water
- ¼ Teaspoon Salt
- 2 Tablespoon Butter Melted
- 2 Tablespoons Granulated Sugar Optional
- 1 Teaspoon Vanilla Optional
- Butter preferred or nonstick cooking spray for cooking the crepes
Instructions
- Melt the butter. Melt the butter in the microwave or on the stove. Let it cool for a few minutes before using in the batter. If the butter is too hot, it could scramble the eggs.2 Tablespoon Butter
- Combine all ingredients in a blender. Basic ingredients Flour, Eggs, Milk, Water, Salt, Butter, optional sugar, and vanilla. Add the cooled melted butter to the blended ingredients.1 Cup All-Purpose Flour, 2 Eggs, ½ Cup Milk , 1 Tablespoon Milk, ½ Cup Water, ¼ Teaspoon Salt, 2 Tablespoons Granulated Sugar , 1 Teaspoon Vanilla
- Using a blender to mix the ingredients works well because it is quick and gets the ingredients mixed well and frothy in minutes. This is a perfect consistency for making the crepes. If you don’t have a blender, just use a mixing bowl and whisk until the ingredients are mixed.
- Chill the batter. Chill the crepe batter for at least 60 minutes before cooking it. This allows the glutens to form, and it will give you a better taste and texture.
- Butter a nonstick skillet. I find that an 8-inch nonstick skillet works best for me. You can use a cast iron or stainless-steel skillet, but you need to make sure to generously butter the pan between each crepe. With a nonstick skillet, I still brush with butter between each crepe, but it is used more for taste than to make sure that the crepes do not stick.Butter preferred or nonstick cooking spray for cooking the crepes
- Use medium to medium-low heat. It can be tempting to use a high heat; however, these thin crepes will cook in less than 60 seconds on each side. So, it is important not to burn the edges before the center cooks. A medium to medium-low heat works well for this.
- Make Crepes Thin. For each crepe use 3-4 Tablespoons of the batter. Then immediately lift the pan off the heat and tilt it all around until the batter covers the entire bottom of the pan. Return the pan to the heat and cook for 30-60 seconds. Use a spatula to flip the crepe over and cook the other side 30-60 seconds until it is golden brown. Remove the crepe from the pan and put it on a plate lined with a towel. Cover them with the towel to keep them warm while you continue the same process to cook the rest of the crepe batter.
- Fill the Crepes. Add your favorite fillings and toppings to the crepes. They can be folded or rolled or stacked with the additional fillings and toppings.
Your Own Private Notes
Notes
There is a Short Video for This Recipe
Recipe Pro-Tips
The number one thing is to make sure that the crepe batter is thin enough so that you can tilt the pan and easily have a thin layer of the batter covering the bottom of the entire pan. Secondly, watch it closely as this crepe will cook in approximately 2 minutes total per crepe. Therefore, keep a close eye on the crepe. Once the crepe has cooked about 1 minute, get it flipped over and cook the other side. Grease your pan in between each crepe and use a non-stick pan for extra assurance that the batter will not stick. Use a medium to medium-low heat to make sure the crepes do not burn.Use Whole Milk. I feel that the crepe batter is richer when using whole milk. Half and half or heavy cream would work well too. While you can use a lower fat milk such as 2%, the taste is just not the same. I have also tried using nondairy milk and that worked as well.
Can I Make Crepes Ahead of Time?
Yes, you can make them up to 3 days ahead. Just place a piece of parchment paper or waxed paper between each one, cover in an airtight container and refrigerate until you are ready to use. If you are serving cold, just add the fillings and toppings. However, if you are serving the crepes with a savory filling and with to have them warm, just brush a nonstick skillet with butter and reheat each crepe for 15 seconds on each side. To reheat in a microwave place a few on a plate with a paper towel under and over the crepes and reheat for 40 seconds. To reheat in an oven, arrange on a baking sheet and reheat in a warm oven for 10 minutes at 275 degrees Fahrenheit. You can also make the crepe batter the day before. Store it in an airtight container in the refrigerator until ready to use and proceed with the rest of the recipe.Nutrition
Do you serve crepes hot or cold?
Crepes are not just for breakfast! When they are filled with fruits, jams, and whipping cream type fillings, they are served cold. However, you can enjoy them as an afternoon snack or dinner dish. Often when serving with savory fillings the crepes are served hot. This is a versatile food that can be served as a main dish, a dessert, appetizer, or snack.
What Goes Good with Crepes?
However, you choose to enjoy these adorable pastries is up to your personal preference.
A popular choice for fillings would be fresh fruit; but if a savory taste suits you better then by all means go ahead an experiment till there’s something that really hits home.
Dessert Crepes Ideas
I’ve always loved crepes. You can stuff and top them with virtually anything, for a dessert pastry here are a few ideas for sweet fillings.
- Strawberries
- Blueberries
- Raspberries
- Bananas
- Peaches
- Pears
- Hazelnut Spread
- Peanut Butter
- Whipping Cream
- Different flavors of pudding
- Cream Cheese
- Ricotta Cheese
- Marmalade
- Fruit jams and spreads
Add some crunch with sunflower seeds, sliced almonds, or ground walnuts and pecans.
Drizzle on a sweet sauce.
- Strawberry sauce
- Blueberry sauce
- Honey
- Maple syrup
- Caramel sauce
- Chocolate sauce
- Cinnamon
- Sugar
Savory Crepe Ideas
It’s a great recipe for special occasions or an easy weekend. If you prefer a savory crepe, you might try adding these fillings.
- Eggs
- Bacon
- Mushrooms
- Spinach
- Steak
- Cheese, try a wide variety of cheese for this recipe
- Ham
- Rotisserie Chicken
- Cream Cheese
- Tomato
- Asparagus or other vegetable
Add fresh herbs such as basil, oregano, parsley, and cilantro.
Savory Sauce Ideas
Top with Hollandaise sauce, cheese sauce, gravy, white sauce, and yogurt.
Ingredients Used to Make Sweet Crepes and Savory Crepes
This recipe can be made into a sweet or savory crepe and it can be served cold or hot. Let’s take a look at the simple ingredients needed to make this foolproof recipe for both.
Cooking the Thin Delicate Crepes
Butter a nonstick skillet. I find that an 8-inch nonstick skillet works best for me. You can use a cast iron or stainless-steel skillet, but you need to make sure to generously butter the pan between each one. With a nonstick pan, I still brush with a little butter between each batch, but it is used more for taste than to make sure that the crepes do not stick.
Use medium to medium-low heat. It can be tempting to use a high heat; however, these are thin and will cook in less than 60 seconds on each side. So, it is important not to burn the edges before the center cooks. A medium to medium-low heat works well for this.
Make Crepes Thin. For each one use 3-4 Tablespoons of the batter. Then immediately lift the pan off the heat and tilt it all around until the batter covers the entire bottom of the pan. Return the pan to the heat and cook for 30-60 seconds.
Use a spatula to flip the crepe over and cook the second side 30-60 seconds until it is golden brown. Remove from the pan and put it on a plate lined with a towel. Cover them with the towel to keep them warm while you continue the same process to cook the rest of the batter.
Add Your Filling. Add your favorite fillings and toppings to the crepes. They can be folded or rolled or stacked with the additional fillings and toppings.
How to Make Crepes Batter Ahead of Time
You can make the crepe batter up to 1 day in advance. Seal tightly in your blender or pour into a mixing bowl and cover tightly, then prepare crepes the next day. While they are best enjoyed right away, you can make a batch and store in the refrigerator for up to 1-2 days.
Reheat in the microwave or arrange on a lined baking sheet (they can overlap). Cover with aluminum foil and warm in a 275°F (135°C) degree oven for 10 minutes. You can also freeze them– see instructions below.
Recipe Pro-Tips
The number one thing is to make sure that the crepe batter is thin enough so that you can tilt the pan and easily have a thin layer of the batter covering the bottom of the entire pan.
Secondly, watch it closely as this thin batter will cook in approximately 2 minutes total. Therefore, keep a close eye on the skillet. Once the batter has cooked about 1 minute, get it flipped over and cook the other side.
Grease your pan in between each batch and use a non-stick pan for extra assurance that the batter will not stick.
Use a medium to medium-low heat to make sure they do not burn.
Use Whole Milk. I feel that the crepe batter is richer when using whole milk. Half and half or heavy cream would work well too. While you can use a lower fat milk such as 2%, the taste is just not the same. I have also tried using nondairy milk and that worked as well.
Can I Make Crepes Ahead of Time?
Yes, you can make them up to 3 days ahead. Just place a piece of parchment paper or waxed paper between each one, cover in an airtight container and refrigerate until you are ready to use. If you are serving cold, just add the fillings and toppings.
However, if you are serving the crepes with a savory filling and with to have them warm, just brush a nonstick skillet with butter and reheat each one for 15 seconds on each side.
To reheat in a microwave place a few on a plate with a paper towel under and over the each one and reheat for 40 seconds. To reheat in an oven, arrange on a baking sheet and reheat in a warm oven for 10 minutes at 275 degrees Fahrenheit.
You can also make the crepe batter the day before. Store it in an airtight container in the refrigerator until ready to use and proceed with the rest of the recipe.
Can you freeze crepes?
Just place a piece of parchment paper or waxed paper between each layer. Place in a plastic freezer bag or storage container and free for up to four months.
How do you reheat frozen crepes?
I like to thaw the them to room temperature before reheating. Then you can reheat in a warm oven for 10 minutes at 275 degrees Fahrenheit.
Or reheat in a skillet one at a time. Brush the skillet with a bit of melted butter between each one.
Lastly, you can place the crepe between damp paper towels and reheat for 40 seconds.
Storage and Freezing Instructions
Since you like including leftover and reheating guidance, this is a perfect addition.
How to Store Crepes
Stack cooled crepes with parchment paper between each layer and store in an airtight container in the refrigerator for up to 4 days.
How to Freeze Crepes
Place parchment paper between each crepe, wrap tightly, and freeze for up to 3 months.
How to Reheat
Warm in a skillet over low heat for 20 to 30 seconds per side, or microwave for 10 to 15 seconds.
What to Serve with Easy Blender Crepes
These delicate homemade crepes are wonderfully versatile and can be served with both sweet and savory accompaniments. Whether you are preparing a special brunch, a simple family breakfast, or an elegant dessert, there are countless ways to turn these Easy Blender Crepes into a memorable meal.
Sweet Toppings and Fillings
For a classic breakfast or dessert, fill or top your crepes with:
- Fresh strawberries, blueberries, raspberries, or sliced bananas
- Homemade whipped cream
- Powdered sugar
- Warm maple syrup
- Nutella
- Lemon juice with a sprinkle of sugar
- Vanilla yogurt
- Cream cheese filling
- Cherry or blueberry pie filling
Savory Filling Ideas
Turn these blender crepes into a satisfying brunch or light supper with:
- Scrambled eggs and crispy bacon
- Ham and Swiss cheese
- Spinach and feta cheese
- Sautéed mushrooms and onions
- Shredded chicken with Alfredo sauce
- Smoked salmon and cream cheese
Breakfast and Brunch Pairings
Serve your crepes alongside:
- Crispy bacon or breakfast sausage
- Hash browns or roasted breakfast potatoes
- Fresh fruit salad
- Yogurt parfaits
- Orange juice, coffee, or hot tea
Dessert Pairings
For a simple yet elegant dessert, pair crepes with:
- A scoop of vanilla ice cream
- Warm chocolate sauce
- Caramel sauce
- Fresh berries and mint leaves
Special Occasion Brunch Menu Idea
Create a beautiful brunch spread by serving Easy Blender Crepes with fresh fruit, scrambled eggs, bacon, and homemade whipped cream. Set out a variety of toppings so everyone can customize their own crepes, making this recipe perfect for Mother’s Day, bridal showers, holiday breakfasts, and weekend gatherings.
My Favorite Way to Serve Crepes
One of my favorite ways to serve these crepes is with fresh strawberries and whipped cream for a simple treat that feels extra special. For a heartier brunch, ham and cheese-filled crepes with a side of crispy bacon are always a crowd-pleaser.
Why are my crepes tearing?
The batter may be too thin, or the crepes may need a few extra seconds to cook before flipping.
Do I need a crepe pan?
No. An 8- to 10-inch nonstick skillet works perfectly.
Can I make the batter ahead of time?
Yes. Refrigerate the batter for up to 24 hours and stir before using.
Can crepes be made gluten-free?
Yes. Use a quality 1-to-1 gluten-free flour blend.
