Chestnut Free Easy Crepes
Thin, delicate, and endlessly versatile, these classic crepes come together with just a handful of everyday pantry staples — flour, eggs, whole milk, butter, sugar, and salt. The blender method makes the batter silky smooth in about 30 seconds, and the short rest period lets everything hydrate properly so each crepe cooks up with those signature lacy edges and a pale golden underside. Swirling the pan to spread the batter is the one technique worth practicing, and after the first couple you'll find a rhythm that feels almost effortless. Unlike packaged crepe mixes that can hide unexpected additives, this recipe is completely transparent — you know exactly what's going into the batter. Stack them high without worry; they genuinely won't stick to each other. Whether you go sweet with fresh fruit and a drizzle of honey or savory with eggs and cheese, these crepes are the kind of thing you'll want to make on a slow weekend morning and then again the very next week.
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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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