Nightshade Free Easy Crepes
Delicate, paper-thin, and endlessly versatile, these crepes are one of those recipes that feel far more impressive than the effort involved. The batter comes together in a blender in under a minute using nothing but pantry staples — flour, eggs, whole milk, butter, sugar, and salt — making it naturally free of tomatoes, peppers, and other nightshade ingredients that can sneak into so many packaged or restaurant foods. Resting the batter for 30 minutes is the quiet secret to getting that silky, lace-edged result rather than something rubbery or thick. The swirling technique in the pan sounds intimidating at first, but after the first crepe or two you'll find a rhythm that makes the whole batch feel almost meditative. Stack them straight on the plate — they genuinely won't stick — and then fill them however you like, sweet or savory, since the base recipe keeps all the options open. Whether you're serving them for a lazy weekend brunch or a light dinner, this is the kind of dish that makes people think you've been cooking French food your whole life.
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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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