Blender Crepe Batter

This crepe recipe has been my go-to for over 20 years—simple, reliable, and always a hit. My daughters grew up on these, often helping themselves to the batter I’d leave in the fridge. They’d slather the warm crepes with our homemade “Nutella”, which is miles better than the store-bought kind full of palm oil and questionable ingredients. You can swap the white chocolate for dark or milk if you like.

Ingredients

• 2 large eggs

• 2 cups milk

• 1 1/4 cups all-purpose flour

• 1/4 cup granulated sugar

• 1/8 teaspoon salt

• 1/4 cup (½ stick) unsalted butter, melted

• Neutral oil or butter for greasing the pan

Instructions:

• Add to Blender: Add all ingredients to the blender in this order:

  • Eggs

  • Milk

  • Flour

  • Sugar

  • Salt

  • Melted butter

• Blend: Blend on medium speed for about 20–30 seconds until smooth. Scrape down sides if needed and blend again for a few seconds.

• Rest (optional but recommended): Let the batter rest for 15–30 minutes (or refrigerate up to 24 hours) to relax the gluten. This gives you more tender crepes.

• Cook: Heat a nonstick skillet or crepe pan over medium heat. Lightly brush with oil or butter. Pour in a small amount of batter (about 1/4 cup) and tilt the pan to coat the bottom thinly. Cook for ~1–2 minutes per side.