Citric Acid Free Easy Crepes
Thin, delicate, and endlessly versatile, these classic crepes come together with just a handful of wholesome pantry staples — flour, eggs, whole milk, butter, sugar, and salt. For anyone navigating a citric acid sensitivity, store-bought crepes and many packaged mixes can be surprisingly tricky, often hiding preservatives or additives that cause problems. This recipe keeps things beautifully clean, relying only on real, recognizable ingredients with nothing unnecessary added. The blender method makes the batter silky smooth in seconds, and the 30-minute rest is the quiet secret that gives you those perfectly thin, lacy rounds that lift cleanly from the pan. Cooking them in real butter adds a gentle richness and that signature pale-golden color on each side. Stack them high and fill them however you like — sweet, savory, or simply folded on a platter — knowing exactly what went into every single one.
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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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