Walnut 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 blended in seconds and rests for just 30 minutes, which gives you time to prep whatever fillings or toppings you're dreaming up. Every ingredient here is straightforward — flour, eggs, whole milk, butter, sugar, and salt — so there's no need to scan labels or worry about hidden nut additions sneaking into your stack. The technique of tilting and swirling the pan is the real skill to master, and once you nail that first crepe, the rest come out beautifully pale and golden with almost no effort. They stack without sticking, which makes them perfect for feeding a crowd or prepping ahead for a leisurely weekend brunch. Dress them sweet with jam and powdered sugar or go savory with whatever you have in the fridge — the simplicity of the base batter is exactly what makes them so endlessly useful.
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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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