Easy Blender Crêpes

Susan Feliciano


This is a great way to prepare a lot of crêpes, whether for a breakfast crowd, or to store for future use. The crêpe recipe can be whipped up the night before and stored in the refrigerator. One quick blend, and you have your crêpe batter. These can be served with sweet or savory fillings, such as fruit, mascarpone cheese, and creamed vegetables, chicken or seafood.
The recipe came to me in a circular from Kroger's.

pinch tips: How to Carve a Whole Chicken




30 Crêpes


5 Min


35 Min


Stove Top


1 stick
(8 tbsp) unsalted butter, melted
2 c
whole milk
1/2 tsp
1 3/4 c
all-purpose flour
oil or non-stick cooking spray to cook crêpes


nutella and bananas
fruit preserves and cream cheese
ricotta cheese with honey or powdered sugar
scrambled eggs, sausage or bacon
cheese and salsa
goat cheese, roasted red peppers and arugula or baby spinach
creamed shrimp or chicken with asparagus

Directions Step-By-Step

Mix melted butter, milk, eggs and salt in the blender until just combined but not whipped. Add the flour and blend until fully combined.
Refrigerate for 10 minutes, or up to 24 hours. Before using, consistency should be that of thick egg nog. Add milk if too thick, flour if too thin.
Heat a 10-inch skillet or crêpe pan on medium high and lightly coat with oil or non-stick spray. Add about 1/4 cup batter to the pan and swirl around to make an even coating of batter on the bottom of the pan. Cook for about 1 minute, until edges start to pull away from the pan. Carefully flip crêpe over with a thin spatula, and cook on the other side until lightly golden.
Continue with remaining batter, stacking crêpes on a plate as they are done. Refrigerate leftovers with parchment or waxed paper in between the crêpes in a zip-top bag.

About this Recipe

Main Ingredient: Eggs
Regional Style: French
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Heirloom