Easy Blender Crepes 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.

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 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.