Mushroom Free Easy Crepes
Thin, delicate, and endlessly versatile, these classic French-style crepes are the kind of recipe that feels impressive but comes together with just a handful of pantry staples. The batter blends up in about 30 seconds and rests while you get everything else ready, making the whole process surprisingly relaxed. A quick swirl of the pan is all it takes to get that signature lacy, paper-thin round with golden edges and a tender bite. Since the ingredient list is nothing but flour, eggs, milk, butter, sugar, and salt, there's zero guesswork about hidden ingredients — everything here is completely straightforward and easy to verify. Crepes are naturally free of fungi-based ingredients, so this is one of those recipes where you can just focus on the cooking and not the label-reading. Stack them high and serve with sweet or savory fillings, fold them into quarters for a pretty presentation, or keep a batch on hand for a quick breakfast or dessert all week long.
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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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