Celery Free Easy Crepes
Thin, lacy, and endlessly versatile, these classic crepes are the kind of recipe that feels fancy but comes together with just a handful of pantry staples. The blender method makes the batter silky smooth in seconds, and the 30-minute rest is the quiet secret that gives you those delicate, flexible rounds with perfectly golden edges. Every ingredient here is straightforward — flour, eggs, milk, butter, sugar, and salt — so there's nothing hidden to worry about, making this a genuinely stress-free cook. The technique of tilting and swirling the pan off the heat is a small move that makes a huge difference, spreading the batter into an even, paper-thin layer every single time. Stack them as you go and they won't stick together, which means you can make a full batch ahead and fill them however you like — sweet, savory, or somewhere in between. Whether you're rolling them up with jam and cream or folding them around something more substantial, this is one of those recipes you'll come back to again and again.
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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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