Lemon, Honey & Raspberry Blender Crepes! This easy and no fuss blender crepe batter is wonderful to serve for breakfast or dessert. Cooked to golden perfection and served warm with fresh lemon juice, a drizzle of honey and scattered with fresh raspberries!
Crepes do not have to be intimidating, especially when you can prepare your batter in a blender! Using my Vitamix to blend this easy 6-ingredient batter which can be made a few hours ahead of time or even the night before, who wants to wake up to fresh crepes?! You can also wrap, fill or top your crepes how ever you desire. As you can see I folding my crepes up, you may have seen them served like this a lot. Or you can roll them, envelope fold them, it’s really endless. You can then spread and fill the crepes before wrapping up or scatter your toppings over the top to serve.
Blender Crepes Ingredients
Wondering what you need to make your crepe batter? I’m sure you already have these ingredients on hand, they’re all basic!
- Milk – your choice, I used almond
- Salted butter
- Vanilla extract
- Granulated sugar
- Plain flour
Crepes are great, just take a look at these ingredients and don’t forget, they’re made in your blender, so quick!
The toppings are the fun part and I encourage you to switch it up and add your own too!
- Fresh lemon
- Fresh raspberries
As you can see from the images shared, I drizzled over the honey, fresh lemon juice of lemon wedges and added the raspberries. I topped the crepes instead of filling them and you can choose to do either. Especially good to fill them if you’re added some sort of cream or jam.
How to Make Blender Crepes
Shall we see how simple it is to make blender crepes?
- Grab your blender and take off the lid. I used my Vitamix which I absolutely love! Now melt your butter and then set it aside so it can cool back down to room temp, this will take about 10-15 minutes. At this time, also bring your eggs and milk to room temperature.
- Add your crepe ingredients by going down the ingredient list with the liquids first and flour last. This is so the flour does not stick to the bottom when blended.
- Pop on the blender lid and blend on medium speed until mixture is smooth and well combined. You might need to stop it and scrape down the sides of the blender if some flour has stuck to the sides, just as you would a mixing bowl.
- Transfer your blender to the refrigerator to chill the batter for 30 minutes. If your blender is too large for your fridge, simply pour batter into a smaller jug and then refrigerate.
- To cook the crepes, you’ll need a 1/4 measuring cup or a ladle that can hold 1/4 cup.
- Heat a 8 inch or 10 inch non-stick fry pan over medium heat and spread base with 1 tsp of butter.
- Here comes the fun/tricky part, depending if you have made crepes or not, I promise you’ll get the hang of this technique after a few goes of crepes.
- Pick up the fry pan and tilt it slightly, then pour in the batter and immediately/simultaneously rotate and tilt the pan around that the crepe batter spread over the base of the pan evenly.
- Cook crepe for 1-2 minutes first. You’ll know when it’s ready to flip when the top looks dry and the edges start to curl up slightly. Then gently flip over and cook for a further 20 seconds, that’s all the other side needs, or until lightly golden.
- Repeat with remaining batter!
- Serve warm with added toppings.
How to Store Finished Crepes
Store leftovers or make a day ahead by leaving crepes stacked on a plate and covered with plastic wrap and keep refrigerated for 1 day. Or fold each up and store in an airtight container, refrigerated, for 1 day.
How do you think you’ll enjoy your crepes? For breakfast or dessert? Both are fabulous ideas and you can never go wrong with a batch of homemade crepes!
If you make this recipe please be sure to let me know how you go in the comments below and tag me on Instagram @wholesomepatisserie with your delicious photos & video!Print
This easy and no fuss blender crepe batter is wonderful to serve for breakfast or dessert. Cooked to golden perfection and served warm with fresh lemon juice, a drizzle of honey and scattered with fresh raspberries!
- 1 1/4 cups (290ml) milk of choice, room temperature
- 3 large eggs, room temperature
- 3 Tbsp (65g) salted butter, melted then cooled
- 1 tsp vanilla extract
- 1 Tbsp raw or white granulated sugar
- 1 cup (150g) plain all purpose flour
- Extra butter, for frying
- Fresh lemon wedges + juice
- Fresh raspberries
- First melt butter and set aside to cool back down to room temperature without it turning solid again, about 10-15 minutes.
- In a high-speed blender, I use my Vitamix, add all crepe ingredients starting with the liquids first, milk, eggs, butter, vanilla, sugar then the flour.
- Blend on medium speed until mixture is smooth and well combined, about 10-20 seconds. Stopping and scraping down the sides of the blender if needed.
- Place blender in refrigerator and chill batter for 30 minutes. Alternatively, pour batter into a jug and refrigerate, if your blender is too large for the fridge.
- Heat a 8 inch or 10 inch (20cm or 25cm) non-stick fry pan over medium heat.
- Add 1 teaspoon of butter to the fry pan and once warm, not too hot, spread butter over the base. Remove crepe batter from fridge.
- Using a 1/4 cup or a ladle that holds 1/4 cup, scoop up 1/4 cup of batter.
- Lift up the pan and tilt it slightly then pour in your batter, rotate and tilt the pan immediately to spread the batter out evenly over the base of the pan.
- Cook crepes over medium heat for 1 minute and 30 seconds or 2 minutes, until the top looks dry and the edges begin to curl up slightly.
- Using a spatula, gently flip crepes over and cook for a further 20-30 seconds, until both sides are lightly golden.
- Remove from pan and place on a plate. Repeat with remaining batter. You can stack your finished crepes on top of each other on the plate as you make them, they won’t stick together.
- Serve crepes warm with drizzled fresh lemon juice, honey and scattered with raspberries.
- Store leftovers or make a day ahead by leaving crepes stacked on a plate and covered with plastic wrap and keep refrigerated for 1 day. Or fold each up and store in an airtight container, refrigerated, for 1 day.
Make crepe batter a few hours ahead of time or the night before and cook the next morning.