Pork Free Easy Crepes
Thin, golden, and impossibly delicate, these classic crepes are the kind of recipe that feels fancy but comes together with nothing more than pantry staples and a good nonstick pan. The batter blends up in about 30 seconds, and the resting period is what makes the magic happen — it lets the flour fully hydrate so each crepe cooks up silky and smooth rather than rubbery. Swirling the pan to spread the batter is a small technique that takes one or two tries to nail, but once you get the rhythm, you'll be stacking them up effortlessly. Every ingredient here is straightforward — flour, eggs, whole milk, butter, a little sugar, and salt — so there's nothing hidden to worry about, and the whole dish is naturally free of pork in any form. Serve them sweet with fruit and whipped cream, or go savory with roasted vegetables and cheese; the crepe itself is a blank canvas that works beautifully either way. They stack without sticking, which means you can make a full batch ahead and bring them to the table all at once.
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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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