Blender Crêpes | by Chef Éric Bouchenoire
These Blender Crêpes by Chef Éric Bouchenoire — who worked for many years alongside the legendary Joël Robuchon — are light, silky, and irresistibly French. Made in minutes with a blender for an ultra-smooth batter, they’re perfect for breakfast, brunch, or dessert.
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There is something undeniably comforting about a stack of warm French crêpes: Thin, tender, and just begging for a swipe of butter or a drizzle of honey. This blender crêpe recipe comes from Chef Éric Bouchenoire, who worked for many years alongside the legendary Joël Robuchon, absorbing that deep respect for technique, simplicity, and flawless execution.
Here, classic French savoir-faire meets modern ease: everything goes into the blender, the batter turns perfectly smooth, and the rest is pure pleasure. Blend, rest, cook — and you are rewarded with delicate, supple crêpes every single time. The kind you make for a slow weekend breakfast, but elegant enough to serve as dessert, just like in a French kitchen.
Looking for some inspiration?… For more Crêpes Recipes, click HERE! ; for more Pancake Recipes, click HERE! ; for more Waffles Recipes, click HERE! ; and for more Mardi Gras / Carnaval Recipes, click HERE!
~Recipe made in March 2025~
Blender Crêpes | by Chef Éric Bouchenoire
These Blender Crêpes by Chef Éric Bouchenoire — who worked for many years alongside the legendary Joël Robuchon — are light, silky, and irresistibly French. Made in minutes with a blender for an ultra-smooth batter, they’re perfect for breakfast, brunch, or dessert.
Ingredients
- 5 eggs (Large | At Room Temperature)
- 18.35 oz (520 g) milk (Lukewarm)
- 5.30 oz (150 g) all-purpose flour
- 1/16 tsp (0.38 g) sea salt
- 2.65 oz (75 g) granulated sugar
- 3.53 oz (100 g) butter (Melted)
- 1 tsp (5 g) vanilla bean paste
- 1/2 Tbsp (7.5 g) Pastis liquor (I used Sambuca)
Instructions
IMPORTANT | a few tips to get the best crêpes
- Eggs should be at room temperature.
- Milk should be lukewarm.
- Make sure your pancake pan is hot enough.
- The faster you tilt and rotate the pan, the better the crêpe batter spreads.
- Place the cooked crêpes between 2 ceramic plates while cooking them – They will stay warm, soft and will not dry out. Enjoy!
BLENDER CRÊPES PREPARATION
- To the blender, add in this order: Eggs, lukewarm milk, all-purpose flour, sea salt, granulated sugar, cooled melted butter, vanilla bean paste and Pastis liquor (For this recipe I used Italian Sambuca).Blend for a few seconds, until combined ; about 10 seconds.NOTE: Make sure to use a spatula to remove the flour pockets and mix again until combined.5 eggs, 18.35 oz milk, 5.30 oz all-purpose flour, 1/16 tsp sea salt, 2.65 oz granulated sugar, 3.53 oz butter, 1 tsp vanilla bean paste, 1/2 Tbsp Pastis liquor
COOK!
- Heat your Pancake pan on a medium heat 5 minutes prior starting making your "Crêpes".When ready, lightly oil the surface with a kitchen paper.Pour one large scoop of batter at the center of your pan ; then right away tilt and rotate the pan in order to spread it uniformly.Once one side is cooked, flip it over. Cook it for a few seconds more. NOTE: Remember to place each time the cooked crêpe between 2 ceramic plates so it stays soft and warm.
- Serve as is or with your favorite filling ; Nutella and Chantilly is always a great option as well. Enjoy & Bon Appétit!
YouTube Video
Nutrition
Calories: 185kcal | Carbohydrates: 18g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 91mg | Sodium: 109mg | Potassium: 106mg | Fiber: 0.3g | Sugar: 9g | Vitamin A: 378IU | Calcium: 68mg | Iron: 1mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com
Find it online:
Original Recipe “Recette de Pâte à Crêpe Rapide, Sans Grumeaux” by Chef Eric Bouchenoire from the Team of Joël Robuchon
Ces crêpes au blender du Chef Éric Bouchenoire — qui a travaillé de longues années aux côtés du légendaire Joël Robuchon — sont fines, soyeuses et résolument françaises. Prêtes en quelques minutes grâce au blender pour une pâte parfaitement lisse, elles sont idéales au petit-déjeuner, au brunch ou en dessert.
Je suis toujurs partante pour manger des crêpes ! Je ne dirais pas non à celles-ci ! Bises
C’est tellement délicieux les crêpes: mpossible d’y resister ici aussi 🙂 Grosses Bises, ~Nessa
De belles crêpes qui ne demandent qu’à être dégustées…. Bisous
Faites en moins de 2, tu me crois si je te dis quelles ont été englouties?… Bises, ~Nessa
on ne peut que se réjouir de l’approche de la chandeleur pour s’empiffrer quelque soit la recette ou la présentation !
perso je ne fais pas la pate au blender mais avec le robot plongeant, ceci dit y’a plus de risque d’éclaboussures; le blender je vais y penser sortir le grand bol des placards;
bon dimanche Nessa. Bizhou !!
J’avais un robot plongeant avant, il avait une fois surchauffé et je ne l’ai pas remplacé. C’est certain que c’est bien pratique aussi. Bon candlemas Viviane. Bises, ~Nessa
je trouve l’idée du blender top et le résultat est top !!
Ça change de la méthode traditionnelle et les crêpes étaient extra, on a adoré. Bises, ~Nessa
That is so interesting to use lukewarm milk. I must try that as well.
I have been making crêpes for such a long time. Ingredients and techniques always varies but one common thing stays the same and it is that the liquid used has to be lukewarm: Using lukewarm milk when making crêpes ensures a smooth, lump-free batter and better texture by preventing the melted butter from re-hardening into clumps. It also helps the flour hydrate more quickly, allowing for a more pliable and tender finished crêpe. You should give it a try when you make crêpes 🙂 ~Nessa
I love that you have flavoured these beauties with sambuca! They look super tender and so inviting, Nessa.
You have a good eye Angie! The French Chef recommended to add a splash of Pastis, so I went with the next great thing I had in the pantry: Sambuca. I should definitely make a new batch of cantucci this week, Sambuca is so special. Thank you, ~Nessa