Barley Free Easy Crepes
Thin, delicate, and endlessly versatile, these classic crepes are the kind of recipe that feels fancy but comes together with nothing more than pantry staples — flour, eggs, whole milk, butter, a pinch of sugar, and salt. The blender method makes the batter silky smooth in under a minute, and the 30-minute rest is the quiet secret that gives you those perfectly tender, lacy rounds. Tilting the pan to swirl the batter is a small technique that makes a big difference, and once you get the rhythm going, you'll be flipping crepes like a pro. For anyone avoiding barley, this recipe is naturally in the clear — every ingredient is straightforward, with no grains or additives that could sneak it in. Stack them high, fill them sweet with fruit and cream, or go savory with whatever you have on hand; the crepe is just a beautiful, neutral canvas. They reheat well and store easily, making them just as practical as they are impressive.
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Learn more →Ingredients
4 servings
- 1 cup all-purpose flour
- 2 large eggs
- 1 ¼ cups whole milk
- 2 tbsp unsalted butter, melted, plus more for the pan
- 1 tbsp granulated sugar
- ¼ tsp salt
Instructions
- 1
Combine the flour, eggs, milk, melted butter, sugar, and salt in a blender. Blend on medium speed until completely smooth, about 30 seconds. The batter should be thin — closer to heavy cream in consistency than pancake batter.
- 2
Transfer the batter to a bowl or pitcher, cover, and let it rest at room temperature for 30 minutes, until the bubbles have settled and the flour is fully hydrated.
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