Breastfeeding Friendly Easy Crepes
Thin, golden, and endlessly versatile, these delicate crepes are made from a short list of wholesome pantry staples — flour, eggs, whole milk, butter, a touch of sugar, and salt. That simplicity is exactly what makes them such a smart choice when you're feeding yourself well during the postpartum period and want real, nourishing ingredients you can actually pronounce. The whole milk and eggs bring protein and healthy fats to every bite, which matters when your body is working hard. Resting the batter for 30 minutes before cooking is the small but important step that gives these crepes their signature silky texture — no shortcuts needed, just a little patience. The swirl technique in the pan sounds fancier than it is, and once you get the rhythm down, you'll be stacking up perfect crepes in no time. Fill them sweet with fruit and a drizzle of honey, or go savory with eggs and cheese for a more substantial meal — either way, they come together fast and satisfy in a way that feels genuinely restorative.
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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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