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The Vibe Blender System makes delicate, classic French crepes easier than ever. Filled with a zesty, honey sweetened yogurt that is creamy, fresh, and tangy, these crepes are perfect for a slow weekend breakfast, or any day brunch or dessert.
Crepe batter can certainly be mixed with a bowl and whisk, but using the Vibe Blender makes flawless batter in seconds and creates the tiny bubbles that make crepes thin, light, and airy. With the blender method you are guaranteed perfectly delicate crepes that cook up with those beloved slightly crisp edges and fold or roll without tearing.
Although crepe batter is very simple to make, there is an important step that make the conditions perfect for cooking. Crepe batter needs to rest for a minimum of 30 minutes to help the flour stabilise, resulting in softer, more pliable crepes. If the weather is warm, leave it in the fridge. Crepe batter can be left longer, overnight, or up to two days. The batter may separate with extra time in the fridge so always give it a stir with a spoon just before you use it.
This recipe yields 12 crepes. Double the ingredients in the Vibe Blender for a larger batch.
Crepe Batter
1 ½ cups (375 ml) milk
2 eggs
1 cup (150g) plain (all-purpose) flour
3 tablespoons (40g) unsalted butter, melted
1 teaspoon vanilla
1–2 tablespoons of sugar (depends on how sweet you like them)
Pinch of salt
Butter for brushing the pan.
Filling
1 cup of yogurt*
2 tablespoons of honey
Zest of 1 lemon plus extra for sprinkling on top
1 teaspoon of vanilla
*for extra creaminess, use Greek yogurt or drip homemade yogurt for 1 hour to remove some of the whey.
1. Add all ingredients to the Vibe Blender jug in the order listed.
2. Secure the lid on then select ‘smoothie’ mode and blend for 30 seconds.
3. The batter will be creamy, thin, and pourable.
4. Place the blender jug in the fridge for 30 minutes - 1 hour. This is an important step, so don't skip it.
5. Make the filling while the batter is resting. Simply add all ingredients to a bowl and stir until combined. Set aside or refrigerate until serving.
6. Heat up your pan (use a crepe, cast iron, or non-stick pan for the best results) and very lightly brush with butter. Start with a hot pan, then adjust the temperature as you go.
7. Pour 1/4 cup of batter into the centre of the pan, quickly swirling to get the batter as thin as possible and spread evenly over the whole pan, right to the edges.
8. The crepe is ready to be flipped when the top is no longer wet, and the edges start to crisp and lift. Somewhere between 1- 2 minutes.
9. Slip a thin spatula under the crepe and gently flip it. Cook the second side until the crepe is golden. Less than 1 minute.
10. Remove to a plate and repeat with the remaining batter.
11. If you want to keep the crepes warm, transfer to a heat proof plate in a low oven.
12. To serve, spread the crepes generously with lemon yogurt then roll or fold to encase the creamy centre.
13. Dust for powdered sugar and extra lemon zest. Serve warm or chilled.
