Citrus Free Easy Crepes

Total time55 min

Prep time5 min

Cook time20 min

4.6

(20)

Delicate, paper-thin, and endlessly versatile, these crepes are the kind of recipe that feels fancy but comes together with pantry staples you almost certainly already have. The batter is just flour, eggs, whole milk, butter, sugar, and salt — nothing more, nothing less — which makes it a genuinely worry-free choice for anyone avoiding citrus in all its forms, from juice to zest to hidden flavor additives. A quick blitz in the blender gets everything silky smooth, and the 30-minute rest is the secret to that tender, lacy texture that sets a great crepe apart from a mediocre one. The swirl technique for spreading the batter looks intimidating the first time, but by the third crepe you'll have it down cold. Stack them as you go — they won't stick — and then fill them however you like, sweet or savory, since the base itself is completely neutral and plays well with almost anything. Whether you're serving them for a lazy weekend breakfast or folding them into quarters on a platter for guests, this is the kind of recipe that earns serious compliments for very little effort.

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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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