Recipe Notes: This recipe also has an option for using sourdough discard in the crepe batter. If you are looking for other sourdough discard recipes you can find them on my site.
When I was a child, my family owned an old electric crepe maker. You dipped the appliance into batter and it cooked the crepe almost instantly. We held crepe “parties” and sometimes had breakfast for dinner, piling crepes with butter, powdered sugar, whipped cream, strawberries and chocolate. Multiple pans would be busy on the stove so we could keep the crepes coming. Those days are gone and I don’t have that old crepe maker anymore, but my love of crepes remains.
Savory or Sweet?
On a trip to France in high school I discovered both sweet and savory crepes. Filled with cheese, meats, or sautéed mushrooms and onions, savory crepes are as satisfying as the sweet versions. Crepes are versatile: they work for breakfast, lunch or dinner and adapt easily to whatever fillings and toppings you prefer.
This blender crepe recipe is quick and straightforward. Just add the ingredients to a blender, pulse until smooth, and you’re ready to cook. Warming two frying pans speeds the process if you want to make many crepes. Add a pat of butter to the pan and listen for the satisfying sizzle as you pour and swirl batter to coat the surface. There is a small learning curve with technique, but the results are worth it. I like to set out toppings—fresh whipped cream, berries, powdered sugar, syrup, or chocolate sauce—so everyone can customize their crepes.
Sourdough Discard Crepes
If you keep a sourdough starter, you likely have discard in the fridge. This recipe includes a sourdough discard variation that puts that discard to good use. The discard adds a subtle tang that complements both sweet and savory fillings. My kids enjoy both versions, and I love turning extra discard into something delicious.
Over the years I’ve made lots of crepes and this blender method is my favorite. I cook them over medium-low heat with a little butter in the pan. The first crepe may not be perfect—don’t let that discourage you. Someone will happily eat it. Once you find your rhythm, they come together quickly and taste wonderful. Give them a try!
The Best Blender Crepes
Yield: 8–10 crepes, depending on pan size. (Double for a larger family.)
Time: 5 minutes to mix, about 20 minutes to cook.
Best Blender Crepes Ingredients:
- 3 eggs
- 1 cup all-purpose or whole wheat flour
- 1 cup milk
- 3/4 cup water
- 1 tablespoon honey or sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 tablespoons melted butter, plus extra for cooking
- Toppings: strawberries, whipped cream, powdered sugar, maple syrup, etc.
Sourdough Discard Crepe Ingredients:
- 3 eggs
- 1/2 cup sourdough discard, stirred down
- 1/2 cup all-purpose or whole wheat flour
- 1 cup milk
- 1/4 cup water
- 1 tablespoon honey or sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 tablespoons melted butter, plus extra for cooking
- Toppings: strawberries, whipped cream, powdered sugar, maple syrup, etc.
Directions:
- Combine all batter ingredients (except toppings) in a blender.
- Blend on high for about 1 minute until smooth.
- Heat a skillet over medium-low heat.
- Add a little butter and let it melt, coating the pan.
- Pour enough batter into the pan to thinly coat the surface. Lift and tilt the pan to spread the batter evenly. Cook 1–2 minutes until the edges lift, then flip and cook 30–60 seconds more. Repeat with remaining batter.
- Top crepes with strawberries, syrup, whipped cream or your favorite fillings. Serve and enjoy.
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