Sweet Blender Crepes are incredibly simple to make. You can serve them for breakfast or as a dessert. These crepes are wonderful with any sweet topping.
Oh, dear crepes. How do I love thee? I avoided you for so many years because I found you to be pretentious and intimidating. Then, on that magical day when I realized you were easier to make than those thick boring pancakes I've been consuming for thirty {ahem} years, my world changed. I love you, sweet crepes.
What's my favorite way to eat a crepe? That's like asking what is your favorite way to eat an egg? Its impossible to narrow it down to one preparation because there are so many delicious ways to enjoy fresh homemade crepes. A thick dusting of powdered sugar with a squeeze of fresh lemon. YES. Sandwiched in between layers of warm nutella and fresh strawberries. YES. Smothered in vanilla wine poached peaches with mascarpone and mint? OH MY GOD, YES.
Here's the best part - they are simple to make! Throw the ingredients in the blender, give it a whirl, let it rest, spread it around a big pan, flip, serve, and enjoy. They are so simple that even my little sister, who rarely even uses all the wonderful dishes and gadgets she has in her kitchen, was able to make them perfectly.
So, in summary, if you've never made homemade crepes, go do it now. You'll thank me later.
Sweet Blender Crepes
Ingredients
- 4 large eggs
- 1 ½ cups milk
- 1 cup water
- 2 cups flour
- 6 tablespoons melted butter
- ¼ cup sugar
- 1 tablespoon vanilla
Instructions
- Add all ingredients to blender and blend until well combined (use the batter setting if your blender has it).
- Transfer batter to separate container and refrigerate for at least an hour to allow the bubbles to subside.
- When ready to cook, heat a large flat bottom pan (non-stick if possible). Coat with an even layer of melted butter. Ladle batter onto pan and tilt pan to allow batter to spread evenly over base of pan. Cook for 30 seconds and then flip. Cook for another 10 seconds and then transfer to a sheet to cool.
- Cool crepes completely before stacking. Serve with lemon juice and powdered sugar, maple syrup, or vanilla poached peaches.
- This recipe makes a lot of crepes (5 cups of batter). Cut recipe in half, if desired, or make a big batch and freeze any extra crepes.
NUTRITION INFORMATION
CG
Made these today for the first time. Filled with rhubarb sauce, nutella and banana, and bacon cheddar filling for savory lovers. My boys loved these! Adding it to our recipe repetiore. Thank you.
Krissy
glad you enjoyed! Krissy
Melissa Forster
I made this in a pinch as I couldn't find my recipe. It was almost exactly mine less lemon rinds so I made it with enthusiasm. I couldn't believe how fast and easy this recipe was. Surely it couldn't be any good... three days later we eat them at almost every meal. Wow! Excellent! Thanks!
Jess
Hi, I haven't tried your recipe yet, but I have a suggestion for you-- please STOP putting false cook times. The real time should be 1h and 6m, not 6 minutes total. I don't understand why you wouldn't include that in your recipe. I can not tell you how many times my friends and I have had our eating schedules halted because we didn't (and this is our fault) read the recipe completely. However, we are all very busy and expect for bloggers to tell us how long it will take to ACTUALLY make the recipe. 6 minutes with an HOUR wait is different than 6 minutes. Thank you.
Krissy
Hi Jess, I'm afraid that I put the actual cook time as how long it will take to actually cook. If I added in any wait times and people see that I list the cook time as 1hr 6min, they'd end up with a black crepe and a kitchen fire. My recipe plugin doesn't have a category for additional time considerations, otherwise I would add it as a lot of recipes require time to chill, rise, sit, etc. I have to rely on my readers at least skimming the entire recipe before trying. Sorry!
Donna
Krissy, your reply was PERFECT! A lot can be said for reading comprehension.