Gut Friendly Easy Crepes
Thin, delicate, and endlessly versatile, these crepes are the kind of recipe that feels fancy but comes together with just a handful of wholesome, straightforward ingredients. The short list — flour, eggs, whole milk, butter, a touch of sugar, and salt — means nothing hidden, nothing processed, and no guesswork about what you're actually putting on your plate. Resting the batter for 30 minutes is a small but meaningful step that fully hydrates the flour and settles any air bubbles, giving you a smoother, more digestible result than rushing straight to the pan. Whole milk and real butter bring gentle richness without any additives or stabilizers that can aggravate a sensitive gut. The cooking technique keeps things light — each crepe spends barely a minute or two over heat, so nothing is heavy or greasy by the time it hits your plate. Serve them sweet or savory depending on what your body is craving that day, and stack any extras for an easy meal later in the week.
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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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