Rice Free Easy Crepes
Thin, lacy, and endlessly versatile, these classic French-style crepes are the kind of recipe that feels impressive but comes together with pantry staples you almost certainly already have on hand. The batter is nothing more than flour, eggs, whole milk, butter, sugar, and salt — blended smooth in seconds and rested just long enough to turn silky and pourable. That rest period is the quiet secret here: it lets the flour fully hydrate so each crepe cooks up delicate and even rather than rubbery or thick. Swirling the pan off the heat to spread the batter is the one technique worth practicing, and after the first crepe or two it becomes genuinely satisfying. Because the recipe is built entirely around wheat flour rather than any grain-based filler or starchy substitute, it naturally sidesteps the rice-derived ingredients that can sneak into store-bought crepe mixes and pre-made wrappers. Stack them high, fill them sweet with fruit and cream, or go savory with whatever you love — they hold up beautifully either way.
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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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