Pregnancy Friendly Easy Crepes
Delicate, paper-thin, and endlessly versatile, these crepes are the kind of recipe that feels fancy but comes together with just a handful of wholesome pantry staples. The ingredient list is refreshingly straightforward — real whole milk, eggs, butter, and flour — so there's no guesswork about what you're actually eating, which matters a lot when you're being more mindful about every bite. Letting the batter rest for 30 minutes before cooking is a small but important step that makes the crepes noticeably smoother and easier to work with in the pan. The technique of tilting and swirling the skillet to spread the batter sounds intimidating at first, but it becomes second nature by the third or fourth crepe. Because you control every ingredient from start to finish, you can fill them however suits your cravings that day — sweet with fresh fruit, savory with eggs and cheese, or simply rolled up with a little butter and sugar. Stacking them straight from the pan works perfectly, and they reheat beautifully if you want to make a batch ahead for 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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