How To Make Crepes

5 from 6 votes

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!

Prep Time5

Cook Time30

Rest Time30

Servings: crepes

Author: Bea & Marco

Ingredients

3 large eggs
1 tablespoon olive oil
2 cups full-fat milk
¼ teaspoon salt
¾ cup all-purpose flour
¼ cup 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!

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