Cashew Free Easy Crepes
Thin, lacy, and endlessly versatile, these classic crepes are the kind of recipe that feels fancy but comes together with nothing more than pantry staples. The batter blends up in about 30 seconds and rests just long enough for the flour to fully hydrate, which is the quiet secret behind that silky, even texture. A hot nonstick pan and a quick swirl of the wrist are all the technique you need — no special equipment, no complicated steps. For anyone navigating nut allergies or avoiding tree nuts, this recipe is naturally worry-free: it's built entirely on flour, eggs, whole milk, butter, sugar, and salt, with zero risk of hidden cashew oils or nut-based thickeners sneaking in. Stack them high and serve sweet with jam and whipped cream, or go savory with eggs and cheese — the crepes hold up beautifully either way. They're the kind of thing you'll want to make on a slow weekend morning and then again on a Tuesday just because you can.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!