It’s brunch season! And normally, around this time I’d be sharing casseroles of all sorts because we all need a little something special on the table for mother’s day and all the spring and summer brunches you’re planning on hosting this year. But this time, I’m bringing easy blender crepes! Okay, if you’re wondering what in the world, allow me to explain. Blender crepes are crepes where the batter is made entirely in a blender as in press one button and you’ve instantly got crepe batter that you just need to pour into a hot skillet! Take it from someone that hardly ever made crepes in the past (because for whatever reason, I found them terrifying) crepes are so easy when you make the batter in the blender! I’m always looking to share easy brunchy recipes with you guys. Quite possibly because the lines are so easily blurred between breakfast, lunch, and even dessert sometimes. In the past, I’ve shared my veggie breakfast casserole with you, sun-dried tomato and basil strata, as well as my blueberry cheesecake casserole, breakfast croissant boats, blender hollandaise, breakfast migas, oh, and breakfast pizza, my smoked salmon casserole, then there are also breakfast sandwiches, and basically, you can see how much I love my brunchy foods just my scrolling the recipe index. The one thing that was missing? BLENDER CREPES.
What are crepes?
A crepe is a lighter, thinner version of a traditional American pancake. Crepes can be made savory or sweet. Sweet crepes often involve adding sugar to the crepe batter. Savory crepes can be made with a variety of fillings such as vegetables, seafood, chicken, or meat. Since there are no leavening agents in crepes, prepared crepes are much thinner than pancakes. The lack of leavening agents also allows us to make crepes much further in advance. Making the crepe batter in advance is actually preferred as it allows for the flour to soak up all of the liquid in the batter.
What ingredients do you need to make homemade blender crepes?
Milk: you can use whole milk, 2% or even a non-dairy milk such as almond milk or oat milk if you prefer.Water: this one is a given!Eggs: add structure and stability to the recipe. The egg yolks add fat and the whites add protein.Ghee (or melted butter works too): is the fat in the recipe.All-purpose flour: this one is pretty self explanatory!Salt: just a pinch of salt helps lend flavor. My mom would always add some cracked pepper when she made savory crepes, and till this day, I always add some – even if I’m just topping the crepes with a little maple syrup and eating them plain! The pepper and maple go beautifully together.Sugar (for sweet crepes): If you’re looking for sweet crepe fillings, I suggest lemon curd or whipped cream and fresh berries. Sweetening the batter of this crepe recipe with a little sugar when you blend it together will help enhance the sweet fillings.
What equipment do I need to make crepes?
Okay, first and foremost, you don’t need a crepe pan. You might want want to invest in one if you make crepes very often, however, for this recipe all you need is a trusty nonstick skillet, and it will work beautifully. But here’s what you will need:
Blender: they are blender crepes after all! I usually prefer to use my high-efficiency blender however; you can easily make this batter is a regular blender as well. I’ve tried it with both; both worked well.Nonstick skillet: I’ve got a few different skillets that I put to the test, and though this is the skillet I prefer to use, it is a bit on the pricier side. This one is way more affordable and works well too.Offset spatula: The offset spatula comes in handy when you need to flip crepes. I didn’t have such great success with a rubber spatula, a regular spatula, or any other tool, so I highly suggest investing in one of these if you don’t already own one.Pastry brush: you’ll need this to brush melted butter onto your skillet before you pour in the crepe batter and allow it to cook.
Troubleshooting for homemade crepes:
If the batter doesn’t spread easily, it might be that the heat is turned up too high (causing the batter to cook before it spreads) or that it might be too thick. In which case, a little bit of milk can be added to thin it out.If large bubbles are forming on the surface of the crepes as they cook, this is an indication that the batter is too thin and needs a little more flour.
The batter should be about the consistency of heavy cream, thick but still pourable.
For savory blender crepes:
scrambled eggs + gruyere cheese and sautéed spinach smoked salmon + pickled red onions, scrambled eggs, and capersscrambled eggs + sautéed spinach, sautéed mushrooms, feta cheesescrambled eggs + refried beans, leftover carnitas, chipotle sauce, sliced avocados, and cilantrogrilled chicken + mozzarella, sautéed mushrooms, cream sauceturkey + walnuts, spring mix, dijon vinaigrette
I have so many childhood memories attached to this blender crepes recipe. My mom would make savory crepes for dinner all the time, but there were always a few extras for my brother and me to have with golden syrup while she popped them out hot and fresh. My hope is that you’ll share these with your mom for Mother’s day! 🙂
crepes can be frozen once cooked. Just be sure to defrost completely in the refrigerator overnight before trying to separate them (you can also add sheets of freezer paper in between the crepes to make this easier. savory crepes: My blender crepes recipe can be made sweet or savory. Just drop the sugar down to ½ teaspoon and increase the salt to ½ a teaspoon for savory stuffed crepes.
