Paraben Free Easy Crepes
Thin, lacy, and endlessly versatile, these classic crepes are the kind of recipe that feels a little fancy but comes together with ingredients you almost certainly already have on hand. The batter is blended smooth in seconds, then rested so the flour fully hydrates — that simple step is what gives each crepe its signature delicate texture and even spread. Every ingredient here is straightforward and whole: flour, eggs, milk, butter, sugar, and salt. No packaged mixes, no preservatives, no mystery additives — which is exactly what you want when you're keeping your kitchen free from synthetic compounds like parabens that can sneak into processed foods and pre-made batter products. The technique of tilting and swirling the pan off the heat is the real trick to getting that paper-thin round, and it becomes second nature after the first couple. Stack them as you go, fill them sweet or savory, and serve straight away or fold them into elegant quarters for a platter that looks far more impressive than the effort involved.
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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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