My easy crepe recipe is almost too easy. It’s as simple as tossing a few ingredients into a high speed blender, letting the batter rest for 1 hour. Then, warm up a pan and make these easy crepes in just a few short minutes.
Crepes are French-Style Pancakes
Regardless of what you may have heard about crepes in the past, these delicately delicious French-style pancakes are delicious and versatile. My easy crepe recipe takes less than 20-minutes of hands on time from start to finish.
Interestingly enough, “The history of crepes dates back to 13th century Brittany, France. It seems a housewife there accidentally dribbled some thin porridge onto a hot, flat cooktop. Since people back then weren’t inclined to waste even their smallest cooking mistakes, she ate it.”
To learn more about the fascinating history of crepes, click here.
Healthy and Easy Crepe Recipe
My easy crepe recipe tastes just like a conventional crepes. But, the nearly every single ingredient is different. So, to make a healthy crepe, we need to remove the refined flour, butter and milk.
Swap out Refined Flour for Whole Grain Gluten Free Flour
Naturally gluten free, we use King Arthur’s cup-for-cup whole grain flour as a replacement to refined flour. Trust me, it tastes exactly the same but with no inflammatory properties.
Replace Butter with Coconut Oil
Not only is using coconut oil healthier, but we’re also using much less. If you’ve not cooked with coconut oil yet, I want to encourage you to make the effort to try soon. Our favorite brands are Barlean’s and Nutiva. Just try it!
Use Water and Hemp Seeds to Replace the Milk
We use raw hemp heart seeds and water in this recipe. However, if you have almond milk on hand, feel free to make the swap. So, not only is the cleaned up version below dairy free and 100% whole grain, it gets an unexpected superfood nutrition boost from hemp seeds.
Easy Crepe Recipe Toppings – Sweet, Savory or Plain
Traditional, a little lemon and sugar were used to fill the sweet French-style pancakes. But we love using a variety of healthy fillings to top our easy crepe recipe.
- Chopped bananas and a dairy free chocolate drizzle
- Nut butter (Try Almond butter or Peanut Butter from Spread the Love)
- Homemade Caramel Sauce and some Banana Ice Cream
- Jams, Preserves or Fresh Berries (Try our homemade Strawberry Sauce)
- Scrambled eggs with a little bit of high-quality organic cheese
- Sauteed vegetables (Try mushrooms, red peppers, onion and garlic)
How to Make the Perfect Easy Crepe Recipe
In less than 10 minutes you can have your batter completely done. This is because we use our high speed blender and add all of the ingredients in our recipe card below and blend for 2 minutes.
Make your Easy Crepe Recipe in Advance
Our Easy Crepe Recipe requires about 1 hour of resting once the batter has been made. You can easily make the batter in advance and store it in a jar overnight in the fridge. If you do this, you’ll be serving a splendid crepe breakfast within 10-minutes of waking up.
Use Medium High Heat and Coconut Oil
Coconut oil is wonderful for cooking at higher temperatures. Plus, they give the crepes a lovely texture when done cooking.Print
Easy Crepe Recipe
Make this Easy Crepe Recipe in just a few minutes. Then top with savory or sweet toppings. Enjoy these delicious crepes for any meal!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4–6 1x
- Category: Breakfast
- Method: Blender
- Cuisine: French
- Diet: Vegetarian
- 1 cup
- 2 organic pastured eggs
- 1 ¼ cup water
- 1 tablespoon
- 2 tablespoons
- ¼ teaspoon pure vanilla extract
- Pinch of unrefined sea salt
- Place all ingredients in a high speed blender and process for 2 full minutes.
- Let batter rest in the refrigerator for 1 hour. (Note: batter can be made in advance and refrigerated in a covered container for up to 48 hours)
- Lightly oil the bottom of a 5 or 6-inch skillet with extra virgin coconut oil and heat over medium heat until very hot.
- Add about 3 tablespoons of batter and quickly rotate the pan to cover the bottom with the crepe batter. Return the pan to the flame and cook until the top of the crepe looks dry and the underside is light golden.
- Flip the crepe and cook for a few seconds more. The underside does not need to be browned, but it should be dry. Immediately flip the crepe out of the pan and onto a plate.
- Stack the crepes between squares of waxed paper and continue cooking until all of the batter is used up.
Crepes can be kept warm on a wire rack, placed on a baking sheet, and tucked inside a 250 degrees F oven.