Carrageenan Free Easy Crepes
Thin, delicate, and endlessly versatile, these classic crepes come together with just a handful of pantry staples — flour, eggs, whole milk, butter, sugar, and salt. Carrageenan, a seaweed-derived thickener, sneaks into a surprising number of dairy products, including some milks and cream-based items, so knowing exactly what goes into your batter matters more than most people realize. Here, every ingredient is straightforward and easy to source clean, giving you total confidence in what hits the pan. The blender method makes the batter silky smooth in seconds, and the 30-minute rest is the quiet secret behind crepes that spread beautifully and cook without tearing. A swirl of butter in a hot nonstick skillet, a quick tilt of the pan, and you've got lacy golden rounds ready for whatever filling you're craving — sweet, savory, or somewhere in between. Stack them straight from the pan without worry; they won't stick, and they reheat like a dream.
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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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