Thin Crepes Recipe
This Thin Crepes Recipe yields delicate, lacy pancakes perfect for sweet or savory fillings. Made with just a few basic ingredients, these crepes are easy to prepare and ideal for breakfast, dessert, or a light snack!
Blender Crepes
How easy is this recipe? You simply add everything to a large blender (We use our Vitamix.) and let it run until combined. I love an easy recipe like this one.
These blender crepes are super thin and you can roll them up or fold them. Perfect for small kids who want to eat with their hands. Ok, let’s face it. Adults like to eat finger food too!
If you’re more of a thick pancake person, our Old Fashioned Buttermilk Pancakes are divine. Thick and fluffy and you’ll most definitely need a fork!
Why This Recipe Works:
- JUST A FEW INGREDIENTS – Six ingredients – count them! Eggs, milk, flour, sugar, salt, and butter! All of these are pantry and refrigerator staples.
- LIGHT AND THIN – While we normally enjoy thick pancakes, we love how light and thin these crepes are. Fill them with your favorite toppings and enjoy!
- CUSTOMIZABLE TOPPINGS – Crepes can be topped with a wide range of both sweet and savory ingredients! Popular sweet toppings include fresh fruits like strawberries, bananas, and blueberries, along with whipped cream, Nutella, powdered sugar, and maple syrup. For savory crepes, you might try toppings like ham, cheese, sautéed mushrooms, spinach, or even smoked salmon.
What You’ll Need:
You’ll need just six simple ingredients for these crepes. We keep all of these stocked in our kitchen.
- Large Eggs
- All-Purpose Flour
- Whole Milk
- Unsalted Butter
- Granulated Sugar
- Kosher Salt
How to make Thin Crepes Recipe:
Step 1
Make crepe batter. In a large blender, combine the eggs and milk and blend until mixed. Then add flour, sugar, melted butter, and salt. Blend again until combined, about 30 seconds.
Step 2
Add batter to preheated pan. Heat a 9-inch nonstick pan over medium heat. Pour 1/4 cup of batter into the preheated pan and quickly tilt the pan from side to side so that batter spreads evenly (and to the edges) in the pan.
Step 3
Cook crepes. Cook until crepe edges slightly crisp and then use a thin spatula to carefully flip. Cook the remaining side until just done. Each crepe will take approximately three minutes to make.
NOTE: If you’re having trouble flipping the crepes, you can also flip them out onto a plate and then slide them back into the pan.
Step 4
Serve crepes. Serve crepes with your choice of fillings or toppings.
How to make Cream Cheese Filling for Crepes:
- Whip heavy cream. Add the heavy cream to a mixing bowl. Use a hand mixer (or stand mixer) to beat until soft peaks form. Be careful to avoid over-beating as the cream could turn to butter.
- Beat cream cheese. Add softened cream cheese, powdered sugar, and vanilla extract to another bowl. Use hand mixer to beat until well combined.
- Add whipped cream. Then add the whipped cream to the cream cheese mixture and stir to combine well.
- Use in crepes. Add cream cheese filling in the crepes along with a side of fresh fruit.
Recipe Tips:
- To keep these easy crepes warm while making a batch, stack them in an oven-safe dish and place in 200-degree F oven.
- To make crepes flavorful on their own, you can add a little vanilla, sugar, or a pinch of cinnamon for sweet crepes, or a pinch of salt and herbs for savory ones. The sky is the limit!
- Store blender crepes in an airtight container in your refrigerator for 2-3 days.
- Crepes freeze well. Separate each with parchment paper, place in an airtight bag, and freeze for up to 2 months.
Recipe FAQs:
Use a thin, pourable batter and tilt the pan quickly to spread it evenly. Adding a bit more milk can help make the batter thin and smooth.
A non-stick skillet or a dedicated crepe pan works best, as it helps prevent sticking and makes flipping easier.
Use a lightly greased non-stick pan and ensure it’s hot before pouring the batter. A small amount of butter or oil (or olive oil spray) between each crepe helps too.
Yes, you can prepare the batter and refrigerate it for up to 24 hours. Stir it (or blend) well before using as it may thicken.
This may due to not enough cooking time. Make sure they’re set on one side before flipping, and use a thin spatula.
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Thin Crepes Recipe
Ingredients
- 4 large eggs
- 1 ¾ cup whole milk
- 1 cup all-purpose flour
- 2 Tablespoons granulated sugar
- 1/2 teaspoon kosher salt
- 1/4 cup unsalted butter – melted
Instructions
- Make crepe batter. In a large blender, combine the eggs and milk and blend until mixed. Then add flour, sugar, melted butter, and salt. Blend again until combined, about 30 seconds.
- Add batter to preheated pan. Heat a 9-inch nonstick pan over medium heat. Pour 1/4 cup of batter into the preheated pan and quickly tilt the pan from side to side so that batter spreads evenly (and to the edges) in the pan.
- Cook crepes. Cook until crepe edges slightly crisp and then use a thin spatula to carefully flip. Cook the remaining side until just done. Each crepe will take approximately three minutes to make.NOTE: If you're having trouble flipping the crepes, you can also flip them out onto a plate and then slide them back into the pan.
- Serve crepes. Serve crepes with your choice of fillings or toppings.
Notes
- Pair crepes with cream cheese filling and a side of fruit!
- You can prepare the batter and refrigerate it for up to 24 hours. Stir it (or blend) well before using as it may thicken.
- To keep crepes warm while making a batch, stack them in an oven-safe dish and place in 200-degree F oven.
- To make crepes flavorful on their own, you can add a little vanilla, sugar, or a pinch of cinnamon for sweet crepes, or a pinch of salt and herbs for savory ones. The sky is the limit!
- Store crepes in an airtight container in your refrigerator for 2-3 days.
- Crepes freeze well. Separate each with parchment paper, place in an airtight bag, and freeze for up to 2 months.