Easy Crepe Recipe

An easy crepe batter with seven ingredients made in the blender in less than five minutes. Fill with whipped cream and mixed fresh berries, or sprinkle with powdered sugar and drizzle with warm maple syrup. For savory crepes, try smoked salmon with eggs, shallots, and smoked gouda.

Course Breakfast

Cuisine french cuisine

Keyword crepe recipe, crepes recipe, easy crepe recipe, how to make crepes recipe, what is a crepe

Prep Time 5

Cook Time 20

Servings

Calories 87kcal

Author Beth Pierce

Ingredients

1 1/4 cups milk
2 large eggs
2 tablespoons butter melted
1 teaspoon vanilla extract
1 1/2 tablespoons sugar
1/8 teaspoon salt
1 cup all-purpose flour

Instructions

Add milk, eggs, melted butter, vanilla extract, sugar, salt, and flour to a blender. Blend for 2-3 seconds. Refrigerate for 30-60 minutes.
Heat a 10 inch nonstick skillet over medium heat. Melt 1/4 tablespoon butter in the skillet. Pour 1/4 cup of batter into the pan and swirl to coat evenly. Cook for 1 minute; or until lightly browned. Flip and cook the other side for 30 seconds; or until lightly browned.

Video

Notes

Don't over-mix the crepe mixture. Just a couple of seconds on medium-low speed will do the trick. Over-mixing will make the crepes tough.
Whisk the ingredients together in a large bowl if you do not have a blender.
Don't skip the resting time for the crepe mixture. Cover and place in the fridge. This step is essential as it helps prevent crepe tears.
All you need is a small amount of butter—just enough to coat the bottom of the pan.
When swirling the batter, work quickly using your wrist to move and tilt the pan and coat as evenly as possible.
Don't overcook the crepes. Things move very quickly.
Store leftover crepes in an airtight container in the fridge for up to 5 days.

Nutrition