Easy Blender Crêpes Recipes

EASY BLENDER CREPES

Steps:

• Place the eggs, milk, flour, salt and sugar into a blend and blend until smooth.
• Add the melted butter and blend one more time for just 2-3 seconds.
• Heat a nonstick pan over medium heat.
• Add a little spray or butter and then add 1/3 cup of the batter to the pan.
• Lift the pan off the burner, and using only your wrist, swirl the pan in a circle to coat the bottom with the batter.
• Set the pan down and allow to cook for a minute or two and then using a rubber spatula, gently flip the crepe and cook for 20-30 more seconds or until set.
• Place on a pan and cover with tin foil then repeat until all of the batter is cooked.
• Serve with powdered sugar, nutella, or fresh berries.

EASY BLENDER CREPES

Steps:

• BLEND: Add all the ingredients for the crepe batter into a blender, with the liquid ingredients on the bottom so things blend smoothly. Allow the blender to run until the batter is mixed and smooth. Stop, pour the batter into a measuring cup, cover with plastic wrap and refrigerate for at least 1 hour and up to 48 hours.
• CREPES: Heat an 8-inch skillet over medium heat. Brush the skillet with melted butter. Lift the skillet with your dominant hand and pour a ¼ cup of the prepared crepe batter into the skillet with the other hand, as you tilt and rotate the pan to spread the batter evenly so you don't end up with thick pockets of batter. Crepes are like pancakes, so the first one may not be perfect! Allow the crepes to cook, about 1 - 2 minutes or until the tops look dry and the edges start to lift up and away from the pan. Flip them at that point, they should be slightly golden with bubbly brown spots. The second side will only take about 30 seconds or so. Remove to a plate and continue to cook additional crepes, stacking one on top of the other. Crepes can be made 1 day in advance, stacked, covered with plastic wrap (on a plate) and refrigerated until ready to serve.

EASY CREPES RECIPE

Steps:

• Combine the eggs, milk, salt, sugar, vanilla and butter into a blender. Blend on low and slowly add in flour. Keep blending until everything is mixed and there are no visible clumps.
• Next, heat a pan on medium heat. Use cooking spray or butter to grease the pan so that batter does not stick.
• Once heated, pour about 1/4 of a cup of batter onto hot pan. Immediately lift pan and tilt in a circular motion spreading out the batter so that it is a thin layer.
• Set back onto stove and cook for 2-3 minutes then flip crepes over and cook another 2-3 minutes.
• Keep an eye on it so that it doesn't over cook and end up crispy. They need to be soft and spongy so that they can be folded or rolled.
• Remove from pan and place onto a plate. Roll or fold crepe and top with fresh fruit, syrup, chocolate syrup, or powdered sugar.
• Enjoy!

SIMPLE CREPES

Steps:

• In a blender, puree flour, sugar, salt, milk, eggs, and butter until smooth, about 30 seconds. Refrigerate for 30 minutes or up to 1 day; stir for a few seconds before using.
• Heat an 8-inch nonstick skillet over medium. Lightly coat with butter. Quickly pour 1/4 cup batter into center of skillet, tilting and swirling pan until batter evenly coats bottom. Cook until crepe is golden in places on bottom and edges begin to lift from pan, 1 to 1 1/2 minutes. Lift one edge of crepe with an offset spatula, then use your fingers to gently flip crepe. Cook on second side until just set and golden in places on bottom, about 45 seconds. Slide crepe onto a paper towel-lined plate.
• Repeat with remaining batter, coating pan with more butter as needed, and stacking crepes directly on top of one another. Let cool to room temperature before using, wrapping in plastic wrap and refrigerating up to 5 days, or freezing up to 1 month.

BLENDER CREPES

Steps:

• Add flour, milk, eggs, and salt to a blender. Mix blender contents using a spatula so that the flour is moistened and not sticking to the edges.
• Melt butter over medium heat in a crepe pan or frying pan.
• Blend flour mixture on low and pour in melted butter, returning the frying pan to the stovetop. Increase blender speed to high to beat out any lumps, 2 to 3 seconds.
• Lift the hot pan from the burner and pour in some batter quickly while tilting the pan in a circular motion until the bottom of the pan is covered. Transfer any excess batter back into the blender. Remove any batter from the lip of the pan using a spatula before placing it back onto the stove. Rinse off any partly-cooked lump on the spatula before using it again.
• Cook crepe over medium heat, checking frequently until the bottom is very light brown, 1 to 2 minutes. Flip crepe over carefully and cook until golden, about 1 minute more, being careful not to overcook. Transfer crepe to a serving plate and repeat with remaining batter.

EASY BLENDER CREPES

Steps:

• In a blender jar, place your eggs, milk, flour, sugar, salt, vanilla, and cinnamon.
• In a microwave safe bowl, melt your coconut oil.
• Pour the melted oil on top of the flour in your blender jar. If you pour the melted oil directly on top of the milk then it tends to harden back up quickly.
• Blend on high for 1 minute or until smooth. Scrape down sides of blender as needed.
• Pour about ¼-⅓ cup batter onto your crepe pan. Twist the batter around by holding the pan with your hand and moving it in a circular pattern helping the batter reach the entire pan.
• As soon as the sides begin to bubble and look a little crispy, take a crepe spatula and gently get under the crepe to flip. Cook for about 30 seconds more before removing from the pan.
• Fill each crepe with toppings. Some of our favorites are Nutella, whipped cream, and fruit. Also, try squeezing lemon and sprinkling with powdered sugar.
• Roll up and enjoy!

MULTIGRAIN BLENDER CREPES

Steps:

• Place oats in a blender and blend on high speed to make oat flour, 10 to 15 seconds. Add milk, water, eggs, melted butter, sugar, and salt and blend until combined. Add both flours and blend until incorporated and smooth, about 20 seconds.
• Refrigerate batter for 1 hour.
• Remove batter from the refrigerator and blend for a few seconds if batter has separated.
• Heat a 12-inch saucepan over medium heat. Spray the warm pan with nonstick spray. Add 1/4 cup batter to the pan, lifting and swirling the pan immediately so the batter spreads thinly and uniformly around the pan. Cook until the edges are set and begin to pull away from the pan, 1 to 3 minutes. Flip crepe with a rubber spatula and cook for another 30 seconds. Remove to a cooling rack and repeat to cook remaining crepes.

BASIC CREPES MIX IN BLENDER

Steps:

• Place ingredients in blender in order given.
• Blend until well mixed.