Blender Dilled Crepes

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20 min


8 crepes

* PLUS Cooking time: 16 minutes


  • 1 egg
  • 1/3 cup milk
  • 1/4 cup all-purpose flour
  • 1 tbsp chopped fresh dill
  • 2 tsp melted butter
  • 1 pinch salt


  • Whirl crepe ingredients in a blender or shake well in a jar until smooth. Spray a non-stick frying pan, about 6 in. (15 cm) wide, with oil and set over medium heat. Pour about 2 tbsp (30 mL) batter into hot pan. Lift pan from burner and tilt to very thinly cover bottom. Return to burner and cook until top is set, about 1 min, then turn over. Cook until underside is lightly golden, about 1 min. Remove to a plate.
  • Repeat with remaining batter. If crepes are browning, reduce heat. If making ahead, stack with wax paper in between, then wrap with plastic or seal in a plastic bag. Refrigerate up to 2 days.

Nutrition (per serving)

  • Calories
  • 37,
  • Protein
  • 2 g,
  • Carbohydrates
  • 4 g,
  • Fat
  • 2 g,
  • Sodium
  • 19 mg.

It takes only a few minutes to whirl up this light, foolproof crepe batter. Use for Smoked Salmon Dilled Crepe Rolls or fill with creamy seafood for a showstopper entree.