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.
¼teaspoontable salt**Increase to ½ teaspoon for savory crepes
butterfor 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.
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.