Creamy Homemade Crepes for Two Recipe
This simple and classic crepe recipe for two yields tender, thin pancakes perfect for a sweet or savory breakfast or snack. Made with basic pantry ingredients and cooked on the stovetop, these crepes can be served immediately or stored for later use.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 3 crepes 1x
- Category: Breakfast
- Method: Blending
- Cuisine: French
Ingredients
Scale
Batter Ingredients
- 1 cup milk (2% or whole milk recommended)
- 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 melted butter. Blend on high speed for about 30 seconds to create a smooth batter. Let the batter rest for about 5 minutes to allow the flour to hydrate fully.
- Heat the Pan: While the batter rests, place your crepe pan over medium heat. Brush the pan with some of the reserved melted butter to prevent sticking and add flavor.
- Cook the First Crepe: Ladle approximately 1/2 cup of batter into the heated pan. Immediately tilt and swirl the pan to spread the batter evenly across the surface, forming a thin layer.
- Cook First Side: Allow the crepe to cook until the edges start to lift and you can easily slide a spatula under it. Carefully loosen the entire crepe before flipping to avoid tearing.
- Flip and Cook Second Side: Flip the crepe gently using a spatula. Smooth out any wrinkles to ensure even cooking. Continue to cook until golden brown spots appear, indicating it is done.
- Repeat: Remove the crepe to a plate lined with paper towels. Grease the pan with butter again if necessary and repeat with the remaining batter to make approximately two more crepes.
- Serve or Store: Serve the crepes warm with your choice of sweet or savory fillings. Alternatively, layer crepes separated with paper towels in a storage bag and freeze for future use.
Notes
- Resting the batter helps produce lighter, more tender crepes.
- Using melted butter prevents sticking and adds rich flavor.
- Be gentle when flipping to avoid tearing the delicate crepes.
- Crepes can be stored in the freezer for up to 2 months.
- Feel free to customize fillings, from Nutella and fruit to ham and cheese.
Keywords: crepes, breakfast, easy crepe recipe, thin pancakes, French crepes, stovetop crepes, sweet crepes, savory crepes
