Name: Crepes for Two Recipe
Prep time: 7 min
Cook time: 15 min
Total time: 22 min
Cuisine: French
Ingredients: 1 cup milk (2% or whole is best); 1 large egg; 1 tablespoon granulated sugar; 1/2 cup all-purpose flour; 1/8 teaspoon salt; 2 tablespoons unsalted butter, melted and divided

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Introduction

These delicate crepes for two are quick to make and perfect for a light breakfast or dessert. With a simple batter and a few basic ingredients, you’ll have thin, tender crepes ready to fill with your favorite sweet or savory toppings.

A stack of four folded crepes sits on a white plate, arranged by layering each one slightly over the other in a triangular fold. The crepes show a soft texture with a golden-brown cooked pattern, some parts are lighter beige while others have dark toasted spots. Next to the plate, there is a white cup with gold dots filled with a light brown drink, likely hot chocolate or coffee. A small silver spoon with sugar sits beside the cup on a white marbled surface. Behind the plate and cup, there is a glass jar with white and pale pink flowers adding a soft natural touch. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup of milk (2% or whole is best)
1 large egg
1 tablespoon granulated sugar
1/2 cup all-purpose flour
1/8 teaspoon salt
2 tablespoons unsalted butter, melted & divided

Instructions

Step 1: In a blender, add the milk, egg, sugar, flour, salt, and 2 teaspoons of the melted butter. Reserve the rest of the butter for greasing the crepe pan.
Step 2: Puree the mixture for about 30 seconds on high. Turn off the blender and let the batter rest for about 5 minutes.
Step 3: While the batter rests, heat your crepe pan over medium heat and brush it with some of the melted butter.
Step 4: Ladle 1/2 cup of the batter into the pan. Tilt the pan to spread the batter evenly over the surface.
Step 5: Cook the crepe until it easily releases when you run a spatula around the edges. Loosen the entire crepe with the spatula before flipping.
Step 6: Flip the crepe and smooth it out with the spatula if it wrinkles. Continue cooking until golden brown spots appear on the second side.
Step 7: Remove the crepe and place it on a paper towel-lined plate. Repeat with the remaining batter to make about two more crepes.
Step 8: Serve warm with your favorite fillings or stack with paper towels in between and freeze for later use.

Tips & Variations

For fluffier crepes, let the batter rest longer, up to 30 minutes, before cooking.
Use a non-stick pan or a well-seasoned crepe pan to prevent sticking and tearing.
Try adding vanilla extract or cinnamon to the batter for a sweet twist.
Fill crepes with fresh fruit, Nutella, savory cheese, or sautéed vegetables for variety.

Storage

Store cooked crepes in an airtight container in the refrigerator for up to 2 days. To reheat, warm them gently in a skillet or microwave until soft. For longer storage, place crepes in a freezer-safe bag with paper towels between each one to prevent sticking, and freeze for up to 1 month. Thaw in the refrigerator before reheating.

How to Serve

A white plate holds four folded crepes stacked on top of each other, showing their thin, soft texture and light golden-brown color with some darker spots from cooking. The crepes are arranged slightly overlapping, with the top crepe folded into a triangle and the others folded loosely beneath it. To the right of the plate is a white cup with gold dots filled with light brown coffee or hot chocolate. A silver fork rests on the edge of the plate. In the background, there is a small glass jar with white and pale green flowers, all placed on a white marbled surface with a white brick wall behind. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

Yes, you can prepare the batter up to 24 hours in advance and keep it covered in the refrigerator. Give it a gentle stir before cooking.

What if my crepes stick to the pan?

Make sure your pan is well-preheated and lightly buttered before adding batter. Using a non-stick pan also helps. Avoid flipping too early before the edges lift easily.