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    Home » Recipes » Thermomix Recipes » Thermomix Crepes

    Published: Oct 15, 2021 · Modified: Sep 11, 2024 by Marianne Rogerson · This post may contain affiliate links.

    Thermomix Crepes

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    These Thermomix Crepes are thin and tender and deliciously delicate with a buttery vanilla finish. Super easy to make in the Thermomix too.

    Thermomix Crepes folded on a board with berries

    My kids love these crepes and they are always an easy treat to whip up for dessert, an afternoon snack or even breakfast.

    I have adapted this recipe from the one by the fabulous Joel Robuchon from his book The Complete Robuchon. I figured if anyone knew how to make crepes, it would be the most Michelin-starred chef of all time.

    But while Monsieur Robuchon uses a wooden spoon, whisk and (gasp!) a microwave, the batter here is made in the Thermomix. He also use a vanilla bean for his flavour, where I have used vanilla extract as I always have it in my pantry.

    The result is a silky smooth batter that produces the most delicious crepes, all whisked up in a matter of minutes thanks to the Thermomix.

    Mama Loves to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com

    Ingredients

    These crepes use a basic crepe batter. This is similar to a pancake batter but thinner and without any raising agent. It uses these basic store cupboard ingredients (exact quantities can be found in the recipe card at the bottom of the post):

    • Butter
    • Eggs
    • Vanilla extract
    • Milk
    • Plain flour
    • Caster sugar
    Thermomix crepes with a dusting of icing sugar and fresh berries

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    How to Make Crepes

    To make the crepe batter in the Thermomix, start by melting the butter. And then just add all the remaining ingredients and mix.

    Now, leave the batter to rest for an hour.

    Before you start making the crepes, fill a saucepan with boiling water and place a plate over the top (you don't need to have heat on under the pan). This is where you will stack the pancakes to keep them warm until they are ready to serve.

    Thermomix crepes stacked on a saucepan to keep warm

    Once you are ready to make the crepes, heat your frying pan over a medium heat and melt a little butter. Once it is bubbling, use a piece of kitchen paper to wipe around the pan so that the butter is just glistening the surface of the pan.

    The amount of batter you use will depend on your pan, so a little experimentation will be required (see top tips below) - for my 25cm pan it is ⅓ of a ladle.

    Pour the batter into the centre of the pan, then lift it off the heat and tilt it to one side to allow the batter to fill that side of the pan. Next tilt the pan towards the other side in a circular motion to fill the whole of the bottom of the pan.

    Now wait until the surface is no longer shiny and the edges are starting to brown. This should take around a minute.

    Take a spatula, lift up the edge and then either use the spatula or your fingers to flip the crepe over (or toss it up in the air if you dare!) Then cook the other side for a further minute

    The crepes should have brown patches but not be burned!

    Stack the crepes on the plate over the pan of hot water until you are ready to serve them.

    How to serve Crepes

    There are loads of ways to serve crepes. Here are some of our favourites:

    • The classic French way, with freshly squeezed lemon juice and a sprinkling of caster sugar
    • With chocolate sauce (or Nutella) and strawberries
    • With whipped cream and berries
    • With bananas and maple syrup or caramel sauce
    • With lemon curd
    • With Marscapone and fresh fruit
    • With peaches and cream
    Thermomix crepe with chocolate sauce and strawberries

    Top Tips for making Perfect Crepes

    Crepes are pretty easy to make, but on the other hand they have the reputation for being difficult to master. Here are some top tips to help you make perfect crepes every time.

    • Allow the batter to rest: resting the batter helps the flour to absorb all the moisture and the gluten to relax, helping to create a silky smooth batter. Allow it to rest for at least an hour at room temperature, or even overnight in the fridge. Just give it a stir before using.
    • Use a good crepe pan / frying pan: Having a good pan will make your life much easier. You don't need a purpose crepe pan but look for the following features: smooth flat bottom, low walls, and 20-26cm in diameter.
    • Get to know your pan and cooker: You need to experiment a bit with crepe making, until you work out what temperature works best with your particular cooker and pan. (Eg. for me, I know that my crepe pan works best on heat number 7 on my induction cooker) Once you work this out it will be plain sailing.
    • Butter is best: Crepes taste best when cooked in butter. BUT you don't want so much that you get greasy crepes. I like to melt a little butter in the frying pan, but then wipe it with a piece of kitchen paper. In between cooking each pancake, I then wipe the frying pan with the buttery kitchen paper.
    • Do a test crepe: The first crepe should always be considered a test. It is never as good as the rest of them, so just use it as a test for checking your pan temperature and the amount of batter you need to use.
    • Measure your batter: Your test crepe will tell you whether you have the right amount of batter. Use a ladle or measuring cup to make sure you use the right amount of batter each time. For my 25cm pan I use ⅓ of a ladle of batter.
    • Spread the batter evenly: Start by pouring the batter into the centre of the pan. Then lift it off the heat and tilt it to one side to allow the batter to fill that side of the pan, then tilt the pan towards the other side in a circular motion to fill the whole of the bottom of the pan.
    • Don't flip too early: Your crepe will be ready to flip when the surface is no longer shiny and the edges are beginning to brown. If you flip too early it can tear.
    • Use a spatula to flip: If you want to have some fun you can try tossing it in the air like they do in the cartoons but a more reliable method is to use a thin spatula or fish slice to lift the edge, then you can either use the spatula to turn it over, or just use your fingers.
    • Keep them warm: Stack crepes on a plate sitting on top of a pan with boiling water inside. This will keep them warm and moist until ready to use.

    FAQs

    Is pancake batter the same as crepe batter?

    While crepe batter is similar to pancake batter, it has no raising agent in it and so the result is a flat thin crepe as opposed to a thick fluffy pancake.

    Can you save Crepe batter?

    You can store crepe batter in the fridge for up to two days. Just give it a stir before you use it.

    How do you store leftover crepes?

    The best way to store leftover crepes is to layer them between wax paper or baking paper and store in a ziploc bag in the fridge. They should last up to five days in the fridge

    How do you reheat crepes?

    The best way to reheat crepes is to place them on a pre-heated frying pan with a swipe of melted butter and warm through for around 30 seconds each side. You can also reheat them in the microwave for around 15 seconds, but the frying pan gives the best results.

    You may also like these Thermomix Recipes:

    • Thermomix Quiche Lorraine
    • Thermomix Chicken Soup
    • Thermomix Falafel
    • Easy Thermomix Focaccia
    • Thermomix Chicken Risotto
    • Easy Thermomix Carbonara
    • Thermomix Coleslaw
    • Thermomix Pesto
    • Thermomix Mac and Cheese

    Pin it for Later!

    Thermomix crepes pinterest pin
    Thermomix Crepes folded on a board

    Thermomix Crepes

    These Thermomix Crepes are thin and tender and deliciously delicate with a buttery vanilla finish. 
    5 from 2 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: French
    Prep Time: 5 minutes minutes
    Cook Time: 20 minutes minutes
    Additional Time: 1 hour hour
    Total Time: 1 hour hour 25 minutes minutes
    Servings: 12 servings
    Calories: 142kcal
    Author: Marianne Rogerson

    Ingredients

    • 40 g butter plus extra for frying pan
    • 3 eggs
    • 1 egg yolk
    • 1 teaspoon vanilla extract
    • 500 g milk
    • 200 g plain flour
    • 40 g caster sugar

    Instructions

    • Add butter to the Thermomix bowl. Melt for 2 minutes / 60 degrees / speed 2.
    • Add the remaining ingredients and mix for 20 seconds / speed 4.
    • Set aside to rest for one hour.
    • Before you start making the crepes, fill a saucepan with boiling water and place a plate over the top (you don't need to have heat on under the pan). This is to keep the crepes warm until they are ready to serve.
    • When you are ready to cook the crepes, heat a medium sized frying pan over a medium heat and melt a little butter. Once it is bubbling, use a piece of kitchen paper to wipe around the pan so that the butter is just glistening the surface of the pan.
    • Now pour around ⅓ of a ladle of batter into the centre of the pan and immediately tilt the pan to one side to allow the batter to fill that side of the pan. Next tilt the pan towards the other side in a circular motion to fill the whole of the bottom of the pan.
    • Wait until the surface is no longer shiny and the edges are starting to brown. This should take around a minute.
    • Use a spatula to lift up the edge and then either use the spatula or your fingers to flip the crepe over (or toss it up in the air if you dare!)
    • Cook the other side for a further minute. It should have brown patches but not be burned!
    • Stack the crepes on the plate over the pan of hot water until you are ready to serve.

    Notes

    An ideal crepe pan will be 20-26cm wide with shallow walls and a thick even base.
    You will need to experiment a bit until you work out what temperature works best with your particular cooker and pan. 
    The first crepe should always be considered a test. It is never as good as the rest of them, so just use it as a test for checking your pan temperature and the amount of batter you need to use.

    Nutrition

    Calories: 142kcal | Carbohydrates: 18g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 72mg | Sodium: 60mg | Sugar: 6g
    Tried this Recipe? Pin it for Later!Mention @mamalovestocookblog or tag #mamalovestocook!

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    Reader Interactions

    Comments

    1. Summer says

      February 10, 2025 at 1:00 am

      Our family’s favorite recipe- thank you for the detailed instructions too.

      Reply
    5 from 2 votes (2 ratings without comment)

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