Simple Blender Crepes (Sweet or Savory)

These thin, four-ingredient crepes are so easy to make since they come together in a blender. Fill them with sweet or savory ingredients for a delicate treat you can roll or fold. Hello, versatility!

What are Crepes?

Crepes (pronounced: kr-ehp), or crêpes, originated in France and are similar to very thin pancakes. They can be folded or rolled before eating and are usually filled with sweet or savory ingredients.

Crepes can be eaten at any time of the day as a handheld food or with a fork and knife if the fillings are a bit messy.

Why You'll Love This Recipe

• Simple ingredients. You’ll likely already have all the ingredients you need for making crepes – flour, eggs, milk and oil.
• Perfect for any time of day. These crepes are easy enough that you can make them for breakfast, lunch, dinner and even for snacks in between. Made too much? That’s fine, you can store them for later – read more below under “Storing and Reheating Crepes”
• So customizable. This recipe is very versatile so you can fill the crepes with a variety of ingredients. Try a fruit-filled crêpe for a sweet dessert or a savory, cheesy crepe that’s perfect for dinnertime. Or stack theme up high and fill with your favorite airy buttercream in between each layer for a stunning crêpe cake for any celebration!

Ingredients You'll Need

• Flour. Good ol’ all-purpose flour will do the trick!
• Eggs. As always, use the best quality eggs you can find.
• Milk. I use cow’s milk but you can use oat milk if you want to make these crepes dairy free – read more below under "Frequently Asked Questions."
• Oil. Use a neutral oil – I prefer avocado oil but you can use any other neutral oil you have, such as vegetable or canola oil.

How to Make Crepes at Home

• Blend the ingredients. This is a super easy recipe so most of the work happens in a blender. Blend together the milk, eggs, oil and flour until it’s all combined.
• Cook the crepes. Lightly grease a medium-sized pan (I used a 7-inch pan) with about half a teaspoon of oil and set on medium heat. Once heated, pour about ¼ cup of batter (this measurement will depend on the size of your pan) in the pan until the bottom is almost covered. Swirl the pan so the batter covers the entire bottom of the pan. Cook each side for about 3 minutes and flip. Continue cooking each side until light brown spots start popping up on both sides of the crepes.
• Fill and serve. This is where your creativity can run wild! See below for a few filling ideas for the crepes.

Ingredient Substitutions

Don't have some ingredients listed in the recipe? No problem, you can swap the following ingredients in this recipe:

• Milk. If you'd like to make dairy free crepes, I suggest using oat milk instead of cow's milk. However, you'd also have to add 1-2 tablespoon more of flour when using oat milk to thicken up the batter a bit.
• Oil. If you don't have avocado oil, you can use any neutral oil instead. Try vegetable or canola oil as a swap.

What Can I Fill Crepes With?

These crepes are highly customizable since you can fill them with sweet or savory fillings, such as:

• Butter and sugar. This is my all-time favorite combination because it's simple and has just the right amount of sweetness. Spread salted butter on the crepe, sprinkle granulated sugar and then roll the crepe. Can't go wrong with this delicious duo!
• Chocolate-covered strawberries. For when strawberries aren't enough, add a bit of Nutella spread to your crepe for a sweet dessert option.
• Dulce de leche and banana. This is the winning combo if you have a sweet tooth! Spread creamy dulce de leche (or milk caramel spread) onto the crepe and add slices of fresh banana and top with some whipped cream for good measure.
• Berries and cream. A filling that's perfect year-round. Use blackberries, strawberries, raspberries, blueberries or a combination of these.
• Ham and cheese. A simple filling that you'll always have in the fridge!
• Scrambled eggs and bacon. Great for breakfasts or brunch.
• Creamy wild mushrooms and herbs. A vegetarian option that's refined and elegant. Sauté wild mushrooms with onions and garlic, add cream cheese, a touch of milk to loosen things up and sprinkle with dried thyme to serve.
• Sun-dried tomato, goat cheese and basil. Great to serve as a main dish or serve the plain crepes along with a cheeseboard with these ingredients so guests can make their own crepe!

Storing and Reheating Crepes

The crepe batter can be made the night before and stored in the fridge, covered or in an airtight container.

Once cooked, the unfilled crepes can be stored in the fridge for up to two days as long as they're covered or in an airtight container.

To reheat the unfilled crepes, place them on a microwave-safe plate and cover with a damp paper towel. Heat in 30 second intervals until the crepes are nice and warm to your liking.

You can also freeze the unfilled crepes for up to one month! Store them in a freezer bag or freezer-safe container and place a piece of parchment paper in between each crepe. When you're ready to enjoy them, thaw the crepes at room temperature until soft. You can then reheat as mentioned above.

Frequently Asked Questions