Crepes Recipe

This is the recipe I’ve been making since the very beginning — the one that was in the kitchen before the blog existed.

It came from a Blendtec cookbook and the formula is simple: eggs, butter, flour, milk, water, a pinch of salt.

Everything goes in the blender, and in thirty minutes you have a stack of thin, soft crepes ready for whatever you want to put in them.

I’ve made these more times than I can count and I still make them most weekends when I have the time.

What I figured out after making them enough times: the batter needs to rest.

I blend it, then let it sit for at least 15 minutes before I start cooking.

The resting lets the flour fully hydrate and the bubbles settle — the first crepe from fresh batter always tears, and the rest cook beautifully.

If I’m making these for Sunday brunch, I blend the batter Saturday night and pull it from the fridge in the morning. The crepes come out noticeably thinner and more tender.

How to Make Crepes

1. Add the eggs, melted butter, salt, flour, milk, and water to a blender. Blend on medium-high for about 30 seconds until completely smooth with no lumps.
2. Pour the batter into a bowl or measuring pitcher and let it rest at room temperature for at least 15 minutes. This is not optional — resting the batter makes a real difference in texture.
3. Heat a 9- or 10-inch nonstick skillet or crepe pan over medium heat. Brush lightly with butter or spray with cooking spray.
4. Pour about 3 tablespoons of batter into the center of the pan and immediately tilt and swirl the pan in a circular motion to spread the batter into a thin, even circle. Work quickly — the batter starts setting within seconds.
5. Cook for about 60–90 seconds, until the edges look dry and are just starting to pull away from the pan. The surface should look set, not wet or glossy.
6. Slide a thin spatula under the edge, then flip in one quick motion. Cook the second side for 20–30 seconds — just long enough to set it, not brown it.
7. Slide onto a plate. Repeat with remaining batter, lightly greasing the pan every 2–3 crepes as needed.

Tips

The first crepe is a test, not a waste. Every time I make crepes, the first one isn’t right — the pan isn’t evenly heated, the batter-to-pan ratio is off.

Eat it as a cook’s snack and adjust from there.

Tilt the pan immediately when you pour the batter. You have about 3 seconds to spread the batter before it starts setting.

Keep the pour in the center and use a quick circular wrist motion to coat the pan in one movement.

Too much batter and the crepe will be too thick and hard to flip.

Medium heat, not high. High heat cooks the outside before the center sets and makes the crepe brittle and hard to flip.

Medium heat gives you a pliable, soft crepe that rolls and folds without tearing.

Use a thin, flexible spatula for flipping. A wide offset spatula or a thin fish spatula works best — it slides under the edge without tearing.

Get it under one edge first, then lift gently to check the underside before committing to the flip.

Stack cooked crepes with parchment between them if you’re making a big batch. They don’t stick badly, but the parchment makes it easier to pull them apart later, especially if you’re storing them.

Serving Ideas + More Recipes

The simplest way: brush with a little melted butter while warm, dust generously with powdered sugar, and add fresh strawberries or raspberries on top.

That’s how I grew up eating them and it’s still my favorite.

For a fuller brunch spread, these pair well with a simple fruit salad and coffee — they’re light enough that you want something alongside them.

If you want to go savory, fill with cream cheese and smoked salmon, or shredded rotisserie chicken with sautéed mushrooms and a little cream sauce.

FAQ

Why are my crepes tearing when I flip them? Usually one of two things: the batter didn’t rest long enough, or the pan is too hot.

If the batter hasn’t rested, the flour hasn’t fully hydrated and the crepe is fragile. If the heat is too high, the edges overcook and get brittle before you can flip.

Rest the batter at least 15 minutes and keep the heat at medium — both together make the crepe pliable enough to flip cleanly.

How thin should crepe batter be? It should be thin — thinner than pancake batter, close to the consistency of heavy cream.

If you hold up a spoon coated in batter, it should run off easily in a thin stream. If it’s too thick, the crepes will be chewy and hard to spread in the pan.

Add a tablespoon of water at a time until it reaches the right consistency.

How do you store and reheat leftover crepes? Stack them with a piece of parchment between each crepe, wrap in foil or plastic wrap, and refrigerate for up to 3 days.

To reheat, warm one at a time in a dry skillet over low heat for about 30 seconds per side, or wrap the whole stack in a damp paper towel and microwave for 30–45 seconds.

I find the skillet method keeps them softer.