Blender Crepes

By zhanghengshuo

5 Person

30 Minutes

0 Calories

It’s brunch season! Learn how to make an all-purpose crepe batter! My Blender crepes are easy to make because it’s as simple as tossing everything into the blender and blending until smooth. Just heat a pan, and you’re ready to make French-style crepes! It's a very simple recipe, and cook less than 30 mins from start to finish.

Ingredients

Additional melted butter, for brushing
1/4 tsp. Salt
1 cup All-purpose flour
1 tbsp. Granulated sugar
2 tbsp. Ghee
2 Large eggs
1/4 cup Water
1 cup Milk (whole, 2%)

Method

01

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.
02

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 refrigerate until ready to serve.

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Blender Crepes

4.3

( By zhanghengshuo )

01 Information

Grade easy
Serving 5 servings
Prep Time 5 Mins
Cook Time 25 Mins
Total Time 30 Mins

02 Ingredients

Additional melted butter, for brushing

1/4 tsp. Salt

1 cup All-purpose flour

1 tbsp. Granulated sugar

2 tbsp. Ghee

2 Large eggs

1/4 cup Water

1 cup Milk (whole, 2%)

03 Method

Step 1

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.

Step 2

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 refrigerate until ready to serve.

04 Author

zhanghengshuo

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