Macadamia Free Easy Crepes
Delicate, paper-thin, and endlessly versatile, these classic crepes are the kind of recipe that feels fancy but comes together with pantry staples you almost certainly already have on hand. A quick blitz in the blender brings the batter together in under a minute, and that 30-minute rest is the secret to getting that silky, lace-edged texture that makes crepes so irresistible. The swirl technique — lifting the pan off the heat and tilting it in a circular motion — sounds intimidating the first time, but it becomes second nature by the third or fourth crepe. Since the ingredient list is beautifully simple (flour, eggs, milk, butter, sugar, and salt), there's zero concern about hidden nut-based oils or cross-contamination from specialty ingredients sneaking into your stack. Pile them high with fresh fruit and whipped cream for a sweet brunch spread, or go savory with eggs and cheese for a satisfying dinner. They stack without sticking, which means you can make a full batch ahead of time and reheat them whenever the craving hits.
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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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