Nitrate & Nitrite 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, butter, sugar, and salt — nothing processed, nothing cured, nothing that carries hidden preservatives. That simplicity is exactly what makes this such a reliable choice when you're being careful about what goes into your food. Letting the batter rest for 30 minutes before cooking is the small but important step that gives you that silky, lacy texture instead of something rubbery or thick. The swirl technique in the pan sounds intimidating the first time, but after a crepe or two you'll have the rhythm down completely. Stack them straight from the pan, fill them sweet or savory, and you've got a dish that works for breakfast, brunch, or dessert without a single ingredient worth worrying about.
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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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