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+ servings
crepes folded on a wooden tray with berries and powdered sugar sprinkled on them.

Easy Crepe Batter Recipe

Amanda
This easy crepe batter recipe is whipped up in just 5 minutes in the blender. Made with basic ingredients, this batter can be adjusted to make the best tasting sweet crepes or savory crepes.
5 from 3 votes
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 45 minutes
Course Breakfast, Dessert, Main Course
Cuisine American, French
Servings 8 servings
Calories 113 kcal

Ingredients
  

  • 1 cup whole milk
  • 4 large eggs
  • 1 teaspoon vanilla extract **Omit for savory crepes
  • 1 cup all purpose flour
  • 1 Tablespoon granulated sugar
  • ¼ teaspoon table salt **Increase to ½ teaspoon for savory crepes
  • butter for greasing the pan

Instructions
 

  • Combine all of the ingredients, except the butter, in a blender and blend on high for 60 seconds. Scrape down the sides and blend for an additional 30 seconds.
  • Place the batter in the refrigerator for minimum of 30 minutes.
  • Preheat a griddle pan, nonstick pan or crepe pan over medium low heat. Grease the heated pan lightly with the butter.
  • Pour approximately ⅓ cup of the batter in the center of the pan and swirl the pan in a circular motion so the batter coats the entire bottom of the pan thinly.
  • Cook the batter for 30-60 seconds until it is no longer shiny and the edges start to lift slightly. Gently flip the crepe and cook for an additional 15-30 seconds until the second side is just set. 
  • Place finished crepe on a plate and repeat with the remaining batter.
  • Fill or top the crepes with the desired toppings and enjoy.

Notes

Recipe yields approximately 8 - 12" crepes
  • Letting the batter rest allows the bubbles to dissipate so they don't rip.
  • It's ok if the crepes turn lightly brown, but if they start to get too dark, turn down the heat.
  • A flat griddle or non-stick pan as well as a crepe pan will help to easily flip the crepes without them sticking or tearing.
 

Substitutions and Variations

  • Flour - If you want a thinner, more flexible crepes, use cake flour.
  • Milk - 2%, 1% or even skim can be used, but the batter will be thinner.
  • Dairy Free - Use unsweetened dairy free or plant based milk as well as dairy free or plant based butter substitute.
 

Make Ahead and Storage Instructions

BATTER - This can be made up to 24 hours ahead of time and stored covered in the refrigerator in an airtight container until cooking time.
FRIDGE - Finished or leftover crepes can be cooled and wrapped in plastic wrap and stored in the refrigerator for 2 days. Let them come to room temperature and then heat if desired in a nonstick pan over low heat on the stovetop.
FREEZER - Crepes can also be stored wrapped well in plastic wrap in the freezer for up to 3 months. Let the crepes fully defrost in the refrigerator and then let them come to room temperature. They can be heated in a nonstick pan over low heat if desired.

Nutrition

Serving: 1crepeCalories: 113kcalCarbohydrates: 14gProtein: 6gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 96mgSodium: 54mgPotassium: 91mgFiber: 1gSugar: 3gVitamin A: 184IUCalcium: 51mgIron: 1mg
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