Easy Crepes Recipe L Skinnytaste

Simple Homemade Crepes

My father is from Prague and always made these delicious crepes, also known as palacinky, for us growing up and taught me how to make them at a very young age. When I was probably about 8 or 9, I used to make them every night for my parents as a dessert. Now, I make them almost every weekend for my daughter! This recipe falls under the category of “blender crepes” as all the ingredients are tossed together in the blender. It makes the prep work so simple and mess-free and if you’ve never made crepes before, this is a great place to start. While I’ve since made many different crepe variations, such as banana foster, pumpkin spice, and chocolate, this is the one recipe I keep coming back to again and again. There are so many ways to make it your own!

Why You’ll Love This Easy Crepes Recipe

Ready in minutes. Toss the crepe ingredients in the blend then cook each crepe for about 2 minutes. After that, just add your desired fillings and enjoy! Perfect meal prep. These are also a great make-ahead breakfast, I whip up a batch and refrigerate the batter to use throughout the week. The batter stays fresh for 4 to 5 days, refrigerated. Easy to customize. Fill these crepes with anything you wish! My go-to is fresh berries and whipped cream but I’ve provided lots of other ideas for you below too.

What You’ll Need

Crepes are made with just a few pantry staples. This recipe also ingredients a few ingredients for the berry filling. Scroll down to the recipe card for measurements.

Flour – You can use all purpose flour or white whole wheat flour. Milk – I used 1% but you can use any milk of your choice. Eggs Oil – Olive or grapeseed. Berries – I used a combination of blackberries, raspberries, and strawberries for the filling. Light whipped cream – You can also substitute yogurt or cottage cheese. Powdered sugar – For topping the crepes before serving.

Crepe Filling Ideas

This crepe recipe includes a berry and whipped cream filling. However, the possibilities are truly endless. Here are a few ideas:

Jam – My dad typically used fruit preserves in his crepes, then rolled them and topped them with powdered sugar. Chocolate – Chocolate syrup or shavings can be drizzled over the top. Fruit butter – Apple butter and pumpkin butter make great fillings for crepes. Stewed apples or pears – Delicious in crepes with cinnamon on top. Make them into a cake by layering the crepes and spreading the cream in between the layers. See my Crepe Cake Recipe here.

How To Make Crepes

Making crepes is much easier than you may think – we’re talking less than 5 minutes of prep and cook time!

Blend. Blend the flour, milk, eggs, and oil until smooth. Cook. Pour 1/4 cup of the crepe mixture into a nonstick pan over medium-low. Swirl the pan to make the crepe thin and smooth. Cook for 1 minute then flip and cook for 30-60 seconds on the other side, until light golden brown. Repeat with all of the batter. Add the filling. Add a tablespoon of the whipped cream into the center of each crepe. Top with berries and roll. Sprinkle with powdered sugar and more berries. Enjoy.

Tips & Variations

Here are a few tips to help you make the perfect crepes each and every time.

Start with the right pan. A crepe pan can be used, but it’s not necessary, a good 8 inch non-stick skillet with a 6 inch bottom will work just fine. Heat the skillet. Wait until the skillet is hot before adding the batter, you should hear it sizzle quietly when you pour it on the pan. Oil your pan. Spray the pan, or you can use butter after making each one to prevent crepes from sticking. Practice makes perfect. They aren’t hard to make, if you can make pancakes, you can make crepes, it just takes a little practice – adding the right amount of batter, swirling it around, and carefully flipping. After you make the first one, you’ll be a pro! Make them gluten-free. I had great success with Bob’s Redmill 1 to 1 flour mix. Increase the milk by 2 tablespoons to thin the batter.

Can Crepes Be Made In Advance?

Yes! Both the crepe batter and the crepes themselves can be made in advance. Here’s how:

Crepe batter – The batter can be kept in a container for about 4 days. I always make a batch on weekends, then make 2 each morning for a quick breakfast. Crepes – You can make the crepes ahead, place them on a plate, and cover them with plastic wrap. Reheat a few at a time in the microwave.