Description
Delight in these simple and tender crepes made for two, perfect for a light breakfast or a sweet treat. This recipe uses basic pantry ingredients and blends them into a smooth batter that cooks quickly on the stovetop to create thin, golden crepes ready to be filled with your favorite sweet or savory toppings.
Ingredients
Scale
Crepe Batter
- 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
Instructions
- Prepare the Batter: In a blender, combine the milk, egg, sugar, flour, salt, and 2 teaspoons of the melted butter. This ensures a smooth mixture without lumps.
- Blend and Rest: Puree the ingredients on high for about 30 seconds until fully blended, then let the batter rest for 5 minutes to hydrate the flour and improve texture.
- Heat the Pan: Meanwhile, heat a crepe pan or non-stick skillet over medium heat and brush it lightly with some of the reserved melted butter to prevent sticking.
- Pour the Batter: Ladle 1/2 cup of batter into the pan, then tilt and swirl the pan to evenly coat the surface with a thin layer of batter.
- Cook First Side: Cook the crepe until the edges start to lift and it releases easily when you run a spatula around, indicating it is ready to flip.
- Flip the Crepe: Carefully flip the crepe over and smooth it with the spatula if there are wrinkles. Cook until golden brown spots appear on the second side.
- Finish Cooking: Remove the cooked crepe and place it on a paper towel-lined plate. Repeat with the remaining batter to make two more crepes.
- Serve or Store: Serve warm with your favorite fillings, either sweet or savory. Alternatively, stack crepes with paper towels between them, store in a sealed bag, and freeze for later use.
Notes
- Use a non-stick or well-seasoned crepe pan for best results.
- Resting the batter allows the flour to fully absorb the liquid, resulting in more tender crepes.
- Butter the pan lightly before each crepe to prevent sticking without excess oil.
- Crepes can be filled with fruits, Nutella, cheese, ham, or any favorite toppings.
- To reheat frozen crepes, thaw in the refrigerator and warm gently in a pan or microwave.
- Prep Time: 7 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: French
Keywords: crepes, breakfast, French crepes, easy crepe recipe, thin pancakes, quick breakfast, simple crepes
