We're showing you how to make crepes that are light, delicate, and thin just by using a blender. These buttery golden brown crepes are silky smooth and perfect for both savory and sweet. This is Marco's family's recipe for generations, and we're sharing their secret for thin, flexible crepes that don't tear!
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Why this recipe works
Being an Argentine, crepes or French-style pancakes are no stranger to Marco. He has been making these homemade crepes since he was a teenager, and they've been a staple in his family for generations. It's the only recipe that he and his family use to make their signature spinach and ricotta cannelloni recipe,e or use it for desserts in endless ways. This is the best crepe recipe, in our biased opinion, and here's why.
Light and tender crepes that don't tear - These amazing crepes are not dense and heavy. They're almost transparent, silky, buttery, and thin, and yet are so flexible that they can easily fold and roll without tearing!
Family secret ingredient - Instead of using only all-purpose flour, Marco's family's secret ingredient is adding some cornstarch to the batter. It gives such light, tender, and flexible homemade crepes! Once you've tried this way, you won't turn back, we promise! Another family recipe is Marco's Argentine chimichurri, which can be used as a marinade or condiment for your grills. You have to try it.
Easy - We've improved the method to make this easy crepe recipe even easier by using a food blender to mix all the ingredients, instead of whisking by hand like his family has traditionally been making. The batter is mixed in under 1 minute! Stop wasting money on store-bought ones that are cardboard-hard and, on top of that, expensive!
Suitable for savory and sweet - One recipe that suits all. Use these delicious homemade crepes to make Marco's family's spinach and ricotta cannelloni, or simply spread some dulce de leche on top. Here's our homemade dulce de leche recipe, if you want to give it a try!
Freezer-friendly - Make a batch or two, and freeze them to use later.
Ingredients for this recipe
Milk - Preferably full-fat milk. The fat content helps give a rich, silky flavor to the crepes.
Oil - We love to use extra virgin olive oil whenever we can, like in our delicious olive oil orange cake, but any oil will do. Melted butter works great, also.
Cornstarch - Our secret for light and tender homemade crepes! It's an amazing ingredient that makes baked goods so light and tender,r like our classic Argentine alfajores, Argentine-style quince pie (pasta frola), and Malaysian-style coconut cookies.
⭐ See the recipe card for full information on ingredients and quantities.
Step-by-step instructions
1. Make the batter - Add all of the ingredients into a blender, making sure to add both flours at the end so they don't get stuck to the bottom of the blender. Blend for more or less 1 minute until you have a homogeneous batter.
2. Rest the batter - Pour into a bowl and let it sit for 30-60 minutes, for the batter to slightly thicken. The flour tends to sit at the bottom of the bowl, so make sure to give it a mix every time you want to use the batter.
3. Cook - Melt some butter in an eight or 9-inch (20 or 23-cm) non-stick pan on low-medium heat. Pour ¼ cup of batter onto the pan and swirl it around so the batter covers the pan's surface. If there are uncovered spots, spoon some batter to cover them. Cook for 2-3 minutes, or until the sides detach from the pan, and when you lift the crepe a bit, the bottom is golden brown.
Flip the crepe using a flat spatula and continue cooking for another 1 minute or so, until the other side turns golden brown. Place it on a plate and continue with the rest of the batter, stacking the cooked crepes on top of each other. Now you know how to make crepes at home, it's so easy!
Recipe expert tips
- Let the batter rest. Important step! This will give time for the flour to hydrate and thicken, and result in the perfect texture batter for our homemade crepes. 30-60 minutes is enough, no need to let it sit overnight!
- Use a non-stick pan. This is a must to avoid the crepes from getting stuck to the pan. We recommend an 8 to 9-inch (20-23cm) pan. Start with ¼ cup batter and go from there. Keep swirling the pan so the batter thinly covers it. If there are some uncovered spots, spoon some batter to cover them.
- Butter the pan for each crepe. Although we use a non-stick pan, we highly recommend melting butter to cook each crepe. This helps to get a beautiful golden color and buttery flavor that we love so much!
- Mix the batter every time before using it. The flour tends to sit at the bottom of the bowl. Mix the batter well every time you want to use it.
- To know when the crepe is fully cooked. The batter will turn opaque and detach from the sides of the pan. If you lift it a bit, the bottom will be golden brown. And if you shake the pan, the crepe will slide and not attach to the pan. That's when you flip it, and continue to cook for another minute or so, so the other side gets that golden brown color also.
- Practise. The first crepe or pancake will almost always come out horrible, we know. Adjust the heat and amount of batter as you go. You'll get the hang of it after a few practices, we promise.
- Stack them on top of each other. They'll not stick or tear, it's the best and most convenient way to store them!
Filling ideas for crepes
Savory - We always make Marco's family's ricotta and spinach cannelloni using these homemade crepes. We also like to fill them with sautéed mushrooms and ricotta, spinach and feta, cooked or leftover chicken with cheddar, or the classic ham and cheese!
Sweet - Being an Argentine, of course, Marco's favorite way to enjoy them as dessert is by spreading the crepes with some dulce de leche! We also love the combo of peanut butter, sliced banana, drizzles of honey, and whipped cream with berries. The options are endless!
How to store, and freeze
Store - In an air-tight container, in the fridge, for up to 5 days. We love to wrap these delicious crepes in a cling film and place them in a ziplock bag. Reheat them for a few seconds in the microwave, and they're as amazing as recently made.
Freeze - Stack and wrap the crepes with cling film, and then place them in an air-tight container. We love to use a ziplock bag for this. They last for up to 3 months in the freezer. Thaw in the fridge and reheat for a few seconds in the microwave.
Recipe FAQs
Yes! This is the only crepe recipe that Marco's family has been making, and they've been using these delicious crepes to make his signature spinach and ricotta cannelloni, and he enjoys a generous spread of dulce de leche with crepes as his dessert.
No worries, those are just cornstarch bits. Once you've let the batter rest, the lumps will get absorbed into the batter and disappear.
Of course! Marco and his family have been making this basic crepe recipe by whisking the ingredients by hand. First, add the eggs, milk, and olive oil into a bowl and mix well using a hand whisk. Then add in all-purpose flour, cornstarch, sal,t and continue mixing. It's okay if there are a few lumps. Rest it for 30-60 minutes and follow the rest of the instructions in the recipe.
Easy! The batter will turn opaque and detach from the sides of the pan. If you lift it a bit, the bottom will be golden brown. And if you shake the pan, the crepe will slide and not attach to the pan. That's when you flip it, and continue to cook for another minute or so, so the other side gets that golden brown color also.
More Argentine recipes
⭐ If you tried these delicious Crepes or any other recipe on our website, please leave a 🌟 star rating and let us know how it went in the comments below!
Watch How To Make Them
📖 Recipe
How To Make Crepes
Video
Ingredients
- 3 large eggs
- 1 tablespoon olive oil
- 2 cups (500 ml) full-fat milk
- ¼ teaspoon salt
- ¾ cup (100 g) all-purpose flour
- ¼ cup (32 g) cornstarch
Instructions
Batter
- Add all of the ingredients into a blender, making sure to add both flours at the end so they don't get stuck to the bottom of the blender. Blend for more or less 1 minute until you have a homogenous batter.
Rest
- Pour into a bowl and let it sit for 30-60 minutes, for the batter to slightly thicken. The flour tends to sit at the bottom of the bowl so make sure to give it a mix every time you want to use the batter.
Cook
- Melt some butter in an 8 or 9-inch (20 or 23cm) non-stick pan on low-medium heat. Pour ¼ cup of batter onto the pan and swirl it around so the batter covers the pan's surface. If there are uncovered spots, spoon some batter to cover them.
- Cook for 2-3 minutes, or until the sides detach from the pan and when you lift the crepe a bit, the bottom is golden brown. Flip it using a flat spatula and continue cooking for another 1 minute or so, until the other side turns golden brown also.
- Place it on a plate and continue with the rest of the batter, stacking the cooked crepes on top of the other. Now you know how to make crepes at home, it's so easy!
By Hand
- In a bowl, add eggs, olive oil, and milk. Mix well using a hand whisk. Then add in salt, all-purpose flour, and cornstarch. Whisk until everything is well combined. Leave the batter to rest for 30-60 minutes.
Notes
- Let the batter rest. Important step! This will give time for the flour to hydrate and thicken, and result in the perfect texture batter for our homemade crepes.
- Use a non-stick pan. This is a must to avoid the crepes from getting stuck to the pan. We recommend an 8 to 9-inch (20-23cm) pan. Start with ¼ cup batter and go from there. Keep swirling the pan so the batter thinly covers it. If there are some uncovered spots, spoon some batter to cover them.
- Butter the pan for each crepe. Although we use a non-stick pan, we highly recommend melting butter to cook each crepe. This helps to get a beautiful golden color and buttery flavor that we love so much!
- Mix the batter every time before using it. The flour tends to sit at the bottom of the bowl. Mix the batter well every time you want to use it.
- To know when the crepe is fully cooked. The batter will turn opaque and detach from the sides of the pan. If you lift it a bit, the bottom will be golden brown. And if you shake the pan, the crepe will slide and not attach to the pan. That's when you flip it, and continue to cook for another minute or so, so the other side gets that golden brown color also.
- Practise. The first crepe or pancake will almost always come out horrible, we know. Adjust the heat and amount of batter as you go. You'll get the hang of it after a few practices, we promise.
- Stack them on top of the other. They'll not stick or tear, it's the best and most convenient way to store them!
Nutrition Facts
The nutrition facts provided are an estimate per serving. Accuracy is not guaranteed.
Originally published on Dec 16, 2017. Updated with improved text and pictures on Feb 17, 2024.
Gugulethu says
Simply delicious. Easy to make, made refreshing and elegant lazy Sunday breakfast for my family.Thank you 🙏 Sending ❤️ love from South Africa.💥
Bea & Marco says
Yay, we're happy to know that. Thanks for your lovely comment, Gugulethu ❤️.
Calliope says
I love the way you both explain each time the recipe.
Thanks!!
Bea & Marco says
Thank you! Glad to know you like it and let us know if you try the recipe 🙂
Maria says
Easy recipe to make. Not yet testing until lunch.
Lina Sormin says
I have tried and its comes so delicious and soft. And its also easy to make. Thankyou for sharing.
Bea says
I'm glad that you gave it a try, thanks for your comment Lina!
Jeanette Ruiz says
Thanks so much! The cornstarch really made it soft! Delicioso 😋
Bea says
Right? You can also use it for both sweet and savoury. Thanks for your feedback, Jeanette!