Description
These buttery, golden crepes are velvety, flexible, and completely irresistible. Whether filled with strawberries and cream, Nutella, or lemon sugar, they’re melt-in-your-mouth delicious. This step-by-step recipe shows you how to make perfect crepes every time using simple ingredients and a blender. Sweet or savory, these French-style crepes are the best you’ll ever taste!
Ingredients
For the crepes:
- 2 cups whole milk
- 4 large eggs
- 3 tablespoons sugar
- 1 tablespoon vanilla extract
- 1 ½ cups all-purpose flour, spooned and leveled
- ¾ teaspoon kosher salt
- ¼ cup butter, melted (for the batter)
- ½ cup butter (for cooking the crepes)
For the cream cheese filling (optional):
- 8 ounces cream cheese, softened
- ½ cup powdered sugar
- 2 tablespoons whole milk
- ½ teaspoon vanilla extract
- ⅛ teaspoon kosher salt
For the strawberry filling:
- 1 ½ pounds strawberries, sliced or quartered
- ¼ cup granulated sugar
- 2 tablespoons strawberry jam
Other filling ideas:
- Fresh lemon juice and powdered or granulated sugar
- Nutella
- Mixed berries
- Cinnamon sugar
- Whipped cream
Instructions
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Strawberries: In a bowl, combine sliced strawberries with ¼ cup granulated sugar and 2 tablespoons strawberry jam. Let sit for at least 20 minutes to macerate.
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Cream cheese filling (optional): Beat softened cream cheese until smooth. Add powdered sugar, milk, vanilla, and salt. Beat until creamy and lump-free.
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Crepe batter: In a blender, combine milk and eggs. Add sugar and vanilla. Then add flour and salt. Blend until smooth. With the blender running on low, slowly add ¼ cup melted butter. Scrape sides and blend again.
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Cook the crepes: Heat an 8-inch pan over medium heat for 60–90 seconds. Add 2 teaspoons butter, swirling to coat. Pour 3–4 tablespoons of batter into the center and immediately swirl to spread it into a thin layer.
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Cook for 60 seconds or until the top is dry and bottom is lightly golden. Flip gently using a spatula or chopsticks. Cook for another 10–20 seconds. Remove to a plate. Repeat with remaining batter, adjusting heat as needed.
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To serve:
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Strawberry Cream Cheese: Fill with cream cheese and strawberries. Roll or fold. Top with whipped cream.
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Nutella & Strawberries: Spread Nutella, add strawberries, and roll or fold.
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Lemon Sugar: Sprinkle sugar, squeeze lemon juice, and fold.
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Mixed Berries: Fill with cream cheese and assorted berries.
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Cinnamon Sugar: Brush with butter, sprinkle cinnamon sugar, and roll.
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Serve hot. Store leftovers covered in the fridge for up to 3 days. Batter can also be stored in the fridge for 2–3 days; stir before using.
Notes
Use whole milk for best texture—low-fat milk makes crepes more prone to tearing.
For savory crepes, reduce sugar to 1 tablespoon and omit vanilla.
Make sure the pan is properly heated and don’t overfill with batter for best results.
Nutrition
- Serving Size: 1 crepe
- Calories: 235 kcal
- Sugar: 13 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 78 mg