The best blender crepes ever. Make the batter the night before and wake up to heavenly crepes that will make you feel like you are in Paris.
In the last two years, we’ve eaten a lot of crepes. When you are traveling in Europe, you can get a crepe just about anywhere. Crepes are sold on the street, in just about every cafe, and often on dessert or breakfast menus. Sweet crepes are my favorite, but there are savory crepes too.
We’ve probably eaten 8,476 crepes since we moved to Germany. More often than not we eat street food instead of a proper meal in a restaurant. Europeans eat a lot later in the day, and a meal can take hours. My kids aren’t super fans of three-hour dinners or eating at 9 pm. As much as I love a good meal, I like to spend more time exploring, so street food it is. I also think that you learn a lot about a culture by eating that way.
Our crepe discovery happened on a trip to Quebec. I remember my mom making them for us as kids, but I hadn’t had one in years and years. We introduced our kids to poutine and then finished off an epic lunch with crepes. (It was a good day.) After that trip, I started making them on weekends and they are now one of our favorite things.
Ava asked me to make them at home, and I tried a few recipes before I settled on this one from King Arthur Flour. I have yet to find a better recipe. You throw everything into the blender and let it go until smooth. It doesn’t really get easier than that.
The key to any crepe – not just this one – is that the batter needs to rest. I make the batter before I go to bed, pour into a bowl, cover it, and tuck it in for nighty-night. The next morning, I let it sit and come to room temperature while I get everything else ready.
The fillings for crepes are endless. You can put anything you like on or in a crepe. But these three are the most popular at my house.
Nutella AND cinnamon sugar. We tried this one by accident and it is really the best. (If you order it on the street, you get some seriously weird looks, so now I save it for home.) A very light slather of Nutella with a dusting of cinnamon sugar. The spice is perfect with chocolate hazelnut spread.
Strawberry and cream. This is my crepe of choice. Warm crepe, sliced strawberries, whipped cream, and sliced almonds for crunch.
Tips for Making the Best Blender Crepes //
- The key to crepes is to make the batter the night before. I make this before I go to bed and keep it in the fridge to hang out until morning. If I haven’t planned well, I will make it in the morning, but it needs an hour to sit at room temperature.
- I like to use a non-stick crepe pan, but you can use a small saute pan or an electric crepe maker
- Set out a lot of toppings and let people choose how to fill their crepes. It’s a good way to clean out the fridge and pantry.
- Leftover crepes can be reheated. You can microwave them for about 15 seconds and they are still pretty good.
- I double the batter to feed my family of 5 and have lots of extras.
- Watch this video to see how to cook them in the pan. (4:15 is where he starts to cook them.)
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