Sesame Free Easy Crepes
Thin, lacy, and endlessly versatile, these classic French-style crepes are the kind of recipe that feels fancy but comes together with ingredients you almost certainly already have on hand. The batter is blended in seconds and rests for just 30 minutes, giving you silky, paper-thin rounds that are golden at the edges and tender all the way through. For anyone navigating sesame allergies or sensitivities, this recipe is a breath of fresh air — no tahini, no sesame oil, no hidden seed-based ingredients anywhere in sight, just pure pantry staples like flour, eggs, whole milk, and butter. The swirling technique is the real magic here: lifting the pan and tilting it in a quick circular motion spreads the batter into an even, delicate round that cooks up beautifully every time. Stack them as they come off the pan and they won't stick together, which makes the whole process feel surprisingly stress-free. Fill them sweet with jam and whipped cream, or go savory with whatever you love — the crepes themselves are a clean, neutral canvas that works 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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