Blender Crepes
Are you craving a twist on the classic breakfast favorite? Try my easy Blender Crepes Recipe! This effortless recipe blends up a smooth batter for delicate, delicious crepes, perfect for a delightful morning treat.
Enjoy the ease of preparation and the exquisite combination of tangy lemon, sweet honey, and fresh raspberries in every bite!
Blender Crepes
Imagine blender crepes cooked to golden perfection, then served warm with a zesty splash of fresh lemon juice, a sweet drizzle of honey, and a scattering of fresh raspberries.
This easy, no-fuss recipe creates a delicious batter perfect for a delightful breakfast or an exquisite dessert.
Creating perfect crepes has never been simpler with our blender-friendly batter.
Just blend six basic ingredients to whip up this hassle-free batter. Wake up to the possibility of fresh, homemade crepes without any intimidation!
Fold, roll, or envelope wrap your blender crepes to your liking. Whether you choose to spread fillings inside or garnish on top, these crepes are a canvas for your culinary creativity!
What is the secret to great crepes?
The secret to great blender crepes is achieving a smooth, thin batter consistency and cooking them at the right temperature. Also ensure your skillet is evenly heated for perfectly thin and delicate crepes.
Ingredient Notes & Substitutions
A full and detailed recipe card with all the ingredients to make this lemon slice is at the bottom of this post.
- All-purpose flour: Also known as plain flour in Australia. Make sure to accurately measure your flour and basic baking ingredients for the best results.
- Salted Butter: You can use unsalted butter and add a pinch of salt if preferred.
- Whole Milk: For a lighter version, use skim milk or a non-dairy alternative like almond or oat milk.
- Toppings: Lemon, honey, and raspberries are classic choices. Feel free to experiment with other fruits, syrups, or spreads.
How To Make Blender Crepes
A full and detailed recipe card is at the bottom of this post.
Prepare Butter: Melt butter and let it cool to room temperature without solidifying (about 10-15 minutes).
Blend Ingredients: In a high-speed blender, combine milk, eggs, cooled butter, vanilla, sugar, and flour. Blend at medium speed until smooth, scraping down the sides if necessary.
Chill Batter: Refrigerate the batter in the blender or a jug for 30 minutes.
Cook Crepes: Heat a non-stick fry pan over medium heat with a teaspoon of butter. Pour 1/4 cup of batter into the pan, tilting it for even distribution. Cook for 1.5 to 2 minutes until edges curl, then flip and cook for another 20-30 seconds until golden.
Serve: Serve warm with lemon juice, honey, and raspberries. Enjoy!
Expert Tips
- Consistency: The batter should be smooth and fluid; if too thick, add a little more milk.
- Skillet Temperature: Ensure the skillet is at the right temperature – too hot, and the crepes will cook too quickly; too cool, and they won’t brown nicely.
- Flipping: Use a thin spatula to flip the crepes easily without tearing them.
Can I make the crepe batter ahead of time?
Yes, you can prepare the crepe batter and store it in the refrigerator overnight.
How thin should the crepes be?
Yes, you can substitute with an all-purpose gluten-free flour blend.
What’s the best way to flip pancakes?
Wait until you see bubbles on the surface, then gently flip using a slotted turner.
Storage Instructions
- Store: Keep cooled pancakes in an airtight container in the refrigerator. They stay fresh for up to 3 days.
- Freeze: For longer storage, place pancakes in a freezer-safe bag, separating each pancake with parchment paper to prevent sticking. They can be frozen for up to a month.
- Thaw: To thaw, leave them in the refrigerator overnight or at room temperature for a few hours. You can also reheat them directly from frozen.
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Blender Crepes
Ingredients
Crepes
- 3 Tbsp salted butter
- 1 1/4 cups whole milk, at room temperature
- 3 large eggs, at room temperature
- 1 tsp vanilla extract
- 1 Tbsp granulated sugar
- 1 cup (150g) all-purpose flour
- Extra salted or unsalted butter, for frying
Toppings
- Fresh lemon wedges + juice
- Honey
- Fresh raspberries
Instructions
- Prepare Butter: Melt butter and let it cool to room temperature without solidifying (about 10-15 minutes).
- Blend Ingredients: In a high-speed blender, combine milk, eggs, cooled butter, vanilla, sugar, and flour. Blend at medium speed until smooth, scraping down the sides if necessary.
- Chill Batter: Refrigerate the batter in the blender or a jug for 30 minutes.
- Cook Crepes: Heat a non-stick skillet over medium heat with a teaspoon of butter. Pour 1/4 cup of batter into the skillet, tilting it for even distribution. Cook for 1 minute and 30 seconds to 2 minutes until edges curl, then flip and cook for another 20-30 seconds until golden.
- Serve: Serve warm with lemon juice, honey, and raspberries. Enjoy!
Notes
- Store: Keep crepes in the fridge, stacked on a plate and covered with plastic wrap, or folded in an airtight container for up to 1 day.
- Freeze: To freeze, place a sheet of parchment paper between each crepe and store in a freezer-safe bag or container for up to 2 months.
- Thaw: Thaw frozen crepes in the refrigerator or at room temperature. They can also be warmed directly in a pan or microwave.