Best Blender Crepes Recipes

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.

BASIC CREPES MIX IN BLENDER

Steps:

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

EASY BLENDER CREPES

Steps:

• Mix melted butter, milk, eggs, and salt in the blender until just combined but not whipped.
• Add the flour and blend until fully combined.
• Refrigerate for 10 minutes to 24 hours.
• Before using, consistency should be that of thick egg nog. Add milk if too thick, flour if too thin.
• Heat a 10-inch pan on medium high and lightly spray with nonstick cooking spray.
• With large ladle, add approximately 1/4 cup batter and swirl around to make an even coating of batter on the bottom of the pan.
• Cook for about 1 minute, until edges start to pull away from the pan.
• Carefully flip crepe by sliding a thin spatula underneath.
• Cook on the other side until lightly golden.
• Do the same with the remaining batter, stacking crepes on a plate as they are ready.
• Filling ideas: Chocolate hazelnut spread and bananas; fruit preserves and whipped cream or cream cheese; Ricotta cheese and honey or powdered sugar; Eggs and sausage or bacon; Cheese and salsa; Goat cheese, roasted red peppers and arugula.

EASY BLENDER CRêPES

Steps:

• Mix melted butter, milk, eggs and salt in the blender until just combined but not whipped. Add the flour and blend until fully combined.
• Refrigerate for 10 minutes, or up to 24 hours. Before using, consistency should be that of thick egg nog. Add milk if too thick, flour if too thin.
• Heat a 10-inch skillet or crêpe pan on medium high and lightly coat with oil or non-stick spray. Add about 1/4 cup batter to the pan and swirl around to make an even coating of batter on the bottom of the pan. Cook for about 1 minute, until edges start to pull away from the pan. Carefully flip crêpe over with a thin spatula, and cook on the other side until lightly golden.
• Continue with remaining batter, stacking crêpes on a plate as they are done. Refrigerate leftovers with parchment or waxed paper in between the crêpes in a zip-top bag.

BLENDER CREPES

Steps:

• Place all in a blender and mix. Let rest one hour in the fridge. Bring to room temperature and cook in lightly oiled pan.

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.