Hazelnut Free Easy Crepes
Thin, lacy, and golden at the edges, these classic French-style crepes are the kind of recipe that feels fancy but comes together with pantry staples you almost certainly already have on hand. The batter is just flour, eggs, whole milk, butter, sugar, and salt — blended smooth in about thirty seconds and rested until perfectly silky. That short rest is the real secret, giving the flour time to fully hydrate so each crepe cooks up tender and pliable rather than rubbery or thick. For anyone navigating a hazelnut allergy, crepes can feel like a minefield — so many café versions and store-bought options are paired with hazelnut spreads or made in kitchens where nut products are everywhere. This recipe keeps things completely clean, with zero nut-based ingredients in the batter or the cooking process. The swirling technique in the pan is easier than it looks, and once you get the rhythm down, you'll be stacking perfect crepes in no time. Fill them sweet, fill them savory, or just fold them into quarters and dust with powdered sugar — the possibilities are wide open.
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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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