Xanthan Gum Free Easy Crepes
Delicate, paper-thin, and endlessly versatile, these crepes are the kind of recipe that feels far more impressive than the effort involved. The batter comes together in a blender in under a minute using nothing but pantry staples — flour, eggs, whole milk, butter, sugar, and salt — so there are no specialty additives or stabilizers hiding anywhere on the ingredient list. That simplicity is exactly what makes this recipe a natural fit for anyone avoiding xanthan gum, which sneaks into a surprising number of store-bought crepes and packaged mixes. Letting the batter rest for 30 minutes before cooking is the real secret here: it gives the flour time to fully hydrate and the bubbles to settle, resulting in a smooth, pliable crepe that holds together beautifully without any gum or binder. The swirl technique in the pan takes one or two tries to get the hang of, but once you do, you'll be stacking golden, lacy rounds like a pro. Pile them with sweet fillings, savory toppings, or simply fold them into quarters and serve — the possibilities are genuinely endless.
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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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