Mustard Free Easy Crepes
Delicate, paper-thin, and endlessly versatile, these crepes are the kind of recipe that feels fancy but comes together with ingredients you almost certainly already have on hand. The batter is just flour, eggs, whole milk, melted butter, sugar, and salt — nothing hidden, nothing processed, and absolutely no mustard or mustard derivatives to worry about. That matters more than you might think, since condiments, sauces, and even some packaged mixes can sneak in mustard as a flavor booster or emulsifier. Here, everything is completely transparent and straightforward. The blender method makes the batter silky smooth in about 30 seconds, and the short rest period lets the flour hydrate fully so your crepes turn out tender and even every single time. A hot nonstick pan and a quick swirl of the wrist are all the technique you need — the edges lift cleanly and the flip is easier than it looks. Pile them with sweet or savory fillings, fold them into quarters, or just eat them warm off the stack.
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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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