High Fructose Corn Syrup Free Easy Crepes
Thin, delicate, and endlessly versatile, these crepes come together with just six pantry staples — flour, eggs, whole milk, butter, sugar, and salt. That short ingredient list is exactly what makes them such a smart choice when you're avoiding high fructose corn syrup, since store-bought crepes, pancake mixes, and even flavored syrups are notorious for sneaking it in. Here, every ingredient is exactly what it says it is, with real butter and whole milk giving the batter a richness that no shortcut product can match. The blender method makes the process nearly foolproof, and the 30-minute rest is the quiet secret behind that impossibly silky, lacy texture. Swirling the batter around a hot buttered pan is a little satisfying ritual once you get the hang of it, and the crepes stack beautifully without sticking. Fill them sweet, fill them savory, or simply fold them into quarters and dust with powdered sugar — the canvas is entirely yours.
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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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