Blender Crepes

While watching Saturday Night Live this weekend, I decided I wanted to make crepes for breakfast the following morning. I like to soak my flour as much as possible, so I found a quick recipe (adapted from Passionate Homemaking), and was off and running. I have to confess that the first three out of four crepes crumbled and crinkled to a little doughy mess in the middle of the pan. That said, the last one I made looked fantastic, and even the scrappy looking ones were delicious!

Makes 4 large crepes
¾ cup kefir or buttermilk
2 tsp coconut oil
1 egg
dash of salt
1 tsp honey
1/2 tsp cinnamon
1/3 c sprouted or whole grain (I happen to be sprouting wheat over the weekend) OR 1/2 c of flour


Combine kefir, oil, and grain or flour in blender for 3 minutes if using grains. If using flour, blend until well mixed, about 30 seconds

If you'd like to reduce the phytates in your crepes, cover blender and let batter sit overnight at room temp.

After soaking, add egg, salt, honey & cinnamon.

Wipe non-stick pan with coconut oil or I suppose butter would do! You don't want too much oil, nor do you want too little. My guess is that all pans are slightly different, so experiment a bit.

Set pan over medium heat and pour enough batter in to make a thin layer (about 1/2 of a cup).

Swirl around the batter to coat the entire pan.

Let sit until the top looks dry-ish, or the crepe moves around freely when you shake the pan, about 2-5 minutes.

Here's the hardest part: flip over the crepe. If you made them too thin (like I did THREE times), they will fall apart. If they aren't firm enough from not being in a hot enough pan, they'll fall apart. You can use your fingers, a knife, a spatula, or whatever works to get it to flip. Heat other side for less time, until it shimmies in the pan again.

Cream Cheese filling
1 c homemade cream cheese (or yogurt)
1 T honey
fruit of your choice sauteed in butter


I sauteed a left over apple, and a half eaten banana I found in my school bag, and they turned out beautifully! Though this recipe is a bit of a fuss at first, it was well worth it!