Thermomix Crêpes

Thermomix recipe 100% made in Italy for Crêpes
Crepes Bimby
Crepes Bimby

During the last rainy weekend I wanted to try to prepare crepes with the thermomix.

I wanted to test a recipe that I had written in my notebook.

My partner and I brushed them in the blink of an eye, he obviously went on the classic Nutella, but I opted for the French version, the one with only sugar.

I’ve always loved crepes, I’ve often spent my summer vacation on the Côte d’Azur with my family and every time there was a mandatory stop at the nearest creperie.

In fact, crepes are a basic preparation of French cuisine, simple to prepare and can have both a sweet and savory filling, but my favorites are the simple ones with only sugar, just like I ate them in France when I was a child.

I leave you with the recipe for the thermomix crêpes.

See you for the next recipe!


Thermomix Crêpes

Course Breakfast
Cuisine French
Total Time 1 hour
Servings 5


  • 2 small eggs
  • 200 gr plain wheat flour
  • 400 ml milk (or vegetable milk)
  • 30 gr butter (melted) or oil
  • 1 tbsp sugar
  • 1 pinch salt


  1. Put the sifted flour, sugar and a pinch of salt in the bowl of the thermos, mix: 10 sec. speed 4.

  2. Set to speed 4 and pour in the milk slowly, continue for 1 minute. 

  3. Add the eggs, mix: 1 min. speed 4, it should result in a smooth and fluid batter.

  4. Pour the mixture into a bowl and seal it with plastic wrap and let the batter rest for about an hour.

  5. After the time has elapsed, add the melted butter to the batter, mixing quickly even with a fork.

  6. Heat a non-stick pan and grease it lightly by rubbing it with a small piece of butter then, off the stove, pour in a meager mixture of batter, making sure that it is distributed evenly.

  7. Put the pan back on the fire and cook the crepe for a couple of minutes, turn it over and after about a minute it's ready.

  8. Set it aside on a plate and continue to prepare the other crepes until the batter is used up.

  9. Fill them as you like… Bon Appetit!

Recipe Notes

Crepes can be either sweet with a filling of jam or Nutella and sprinkled with icing sugar, or savory stuffed with speck and brie or ham and mozzarella.
I tried to freeze them once cooked and let them cool completely. I put a sheet of parchment paper between one crepes and the other and then closed them in a frost bag. To defrost them, just move them to the fridge and then let them spend a few minutes in a pan.

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