Shellfish Free Easy Crepes
Thin, delicate, and endlessly versatile, these classic crepes are the kind of recipe that feels fancy but comes together with nothing more than pantry staples. The blender method makes the batter silky smooth in about 30 seconds, and that crucial 30-minute rest lets the flour fully hydrate so every crepe cooks up tender and lacy at the edges. Butter-swirled in a hot nonstick pan, each one turns pale golden on the first side and just kissed with color on the second — the kind of result that looks like it came from a Parisian café. Since the whole recipe is built around flour, eggs, milk, butter, sugar, and salt, there's nothing hidden to worry about — no seafood-derived additives, no mystery ingredients, just clean and simple cooking. Stack them high and serve sweet with jam or a dusting of powdered sugar, or go savory with whatever fillings you love. They reheat beautifully and can be folded into quarters for an elegant platter presentation that genuinely impresses guests.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!