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Easy Crepes Recipe (Blender) – Spend With Pennies

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Easy Crepes Recipe

This delicious easy crepes recipe is perfect for dessert, snacking, or breakfast! They can be stuffed with sweet or savory additions.

Prep Time 10 minutes

Cook Time 20 minutes

Optional resting time 30 minutes

Total Time 1 hour

Equipment

Instructions 

  • In a blender, combine the eggs, milk, flour, vegetable oil, sugar, and salt.

  • Blend the mixture until smooth. If you have time, allow the batter to rest in the refrigerator for 30 minutes or up to 24 hours.

  • Heat a 6-inch skillet over medium heat and lightly brush it with oil or butter.

  • Pour approximately 2 tablespoons of the batter into the center of the pan.

  • Immediately lift the skillet and gently rotate it to spread the batter evenly, creating a round crepe.

  • Cook the crepe until bubbles form on top and the center is set, about 90 seconds. Flip if needed for a few seconds.

  • Carefully remove the crepe from the skillet. Repeat with the remaining batter.

Notes

  • Experiment with various flavorings, such as vanilla extract or citrus zest in the batter.
  • Chill or rest the batter for at least 30 minutes before cooking (or up to 24 hours) for the best texture. This allows the bubbles in the batter to pop.
  • Crepes are thin enough that they will cook through without having to flip. No flipping will ensure they remain soft and foldable.
  • Gently brush the pan with butter or oil before adding batter each time.
  • Fill with sweet or savory fillings.
  • To make crepes ahead, layer them between sheets of parchment or wax paper. Refrigerate for up 7 days, or freeze for up to 3 months.

Nutrition Information

Serving: 1crepe | Calories: 67 | Carbohydrates: 8g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 24mg | Sodium: 18mg | Potassium: 45mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 67IU | Calcium: 26mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast, Dessert, Snack
Cuisine American, French

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