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A stack of golden-brown crepes with a dusting of powdered sugar, showcasing delicate edges and a subtle vanilla-citrus fragrance.

Easy Crepe Recipe

Rebecca Blumer
Delicate, golden French crepes made easy with a blender batter, a quick rest, and a simple secret: infuse the milk for brighter, bakery-style flavor.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Brunch, Dessert
Cuisine French
Servings 8 Crepes
Calories 180 kcal

Equipment

  • Blender
  • Crepe pan or 8 to 10-in (20 to 25-cm) nonstick skillet
  • Offset spatula or butter knife
  • Bowl or container (for resting batter)

Ingredients
 

  • 2¼ cups whole or 2% milk
  • 4 large eggs
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 1½ cups all-purpose flour spooned into measuring cup and leveled-off
  • 4 tablespoons butter melted and slightly cooled, plus more for cooking the crepes

Instructions
 

Infuse the Milk (The Secret Step!)

  • Gently warm the milk and infuse it with a few strips of citrus zest (orange or lemon) or a split vanilla bean until fragrant.
  • Strain out the zest or bean, then cool the milk back to warm (not hot) so it does not scramble the eggs when you blend.

Blend, Rest, Cook, and Serve

  • In a blender, combine the milk, eggs, sugar, vanilla, and salt; blend for 5 to 10 seconds until uniform and lightly foamy. Add the flour and blend until completely smooth, about 30 seconds. Pour in the melted butter and blend until combined, about 10 seconds more, until silky with no lumps.
  • Pour the batter into a bowl or another container, cover, and refrigerate for at least 30 minutes or up to 24 hours.
  • Set a crepe pan or an 8 to 10-in (20 to 25-cm) nonstick skillet over medium heat and lightly butter it so the surface looks evenly glossy, not greasy. Pour about ¼ cup (60 ml) batter into the center, immediately lift and swirl to coat in a thin circle, then return to the heat and cook about 1 minute until set on top, edges look dry, and bottom is golden. Loosen with an offset spatula or butter knife, flip, and cook the second side about 20 seconds until slightly golden and spotted.
  • Move the crepe to a plate and repeat with remaining batter, buttering the pan each time and adjusting heat as needed. Stack the crepes and cover with plastic wrap; expect the first crepe to be imperfect.
  • To serve, warm the crepes, add your favorite fillings, then roll them up or fold into halves or quarters and finish with toppings.

Notes

Resting the batter for at least 30 minutes (and up to 24 hours) helps the flour hydrate and the gluten relax for more tender crepes.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Keyword blender batter, crepe recipe, French crepes, rest batter, thin pancakes