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This blender crepe recipe produces thin, lacy French crepes using everyday pantry ingredients and basic cookware. The blender mixing method ensures a smooth, lump-free batter that delivers consistent results every time.
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Add the ingredients into a blender in the order they are listed, starting with the wet ingredients. Blend on low speed until combined then set aside for a few minutes for the bubbles to go down.
Melt a dot of butter in a crepe pan or 10-inch non-stick skillet over medium heat (2 skillets make the process go faster). Pour about 1/4 cup batter into the skillet, or enough to coat the bottom of the pan. As you are pouring the batter into the skillet, swirl the batter to evenly coat the bottom. Fill any gaps with a little more batter.
Once the edges are golden, flip the crepe using a thin-edged spatula to easily get under the crepe. Sautee another 30 seconds or until the second side turns golden then turn the crepe out onto a clean cutting board.
Repeat with the remaining batter, adding butter as needed. Once crepes are at room temp, they can be stacked.
Store cooled crepes stacked with parchment between each layer in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months; thaw at room temperature or warm gently in a nonstick pan over low heat.
Yes. Blend the batter, then refrigerate it in an airtight container for up to 24 hours. Stir gently before using; add 1–2 tablespoons warm milk if it's thickened.
The blender prevents lumps by fully incorporating flour. If you're hand-mixing, sift the flour first and whisk gradually. A blender is the easiest fix.
An 8-inch nonstick skillet or crepe pan works best. A regular nonstick frying pan is fine; avoid cast iron, which sticks.
Yes. Stack cooled crepes with parchment between each, wrap in plastic, and freeze up to 3 months. Thaw at room temperature before filling.
Cook until the bottom is light golden (30–45 seconds), then flip and cook 15–20 seconds more. The crepe should be thin and lacy, not thick or doughy.
