Crepes for two.
This isn’t particularly flattering about me, but I have to confess: I used to live near a crêperie and never ordered crêpes!
I lived near Crepeville for almost a decade, went there often during farmer’s market breakfast dates (yes, those are a thing in California), but I always ordered bagels. But let me defend myself: the bagel came smeared (schmeared?) thick with cream cheese, a pile of artichoke hearts, and niçoise olives.
There’s no world where I would turn down food with both olives and artichokes. So, I happily ordered my salty bagel, my friends and boyfriend du jour ordered crêpes, and life was good.
I vaguely remember an early date with my then-boyfriend-now-husband (in which he told me was dating someone, and I sat there silently in my head saying OMG THEN WHY ARE WE HERE? WHAT ARE WE DOING? IS THIS A FRIENDSHIP? WHY ARE YOU SO GOOD LOOKING?), and he ordered crêpes.
He offered me a bite (I think it was Nutella and strawberry), and I can’t remember if I said yes.
But I do remember he was wearing a flannel shirt. Basically, I remember every detail of the date, except whether or not I had a bite of his crêpe.
So, I can’t honestly say if this is the first time I had a crêpe or not. It was definitely the first time I made them.
I ordered myself a pretty crêpe pan in one of my Francophile fits (every 6 weeks or so), and have been wanting to make crepes for two.
I thought they would be hard.
I thought they would be dry and need a cream sauce on top.
Crêpes are perfect AS-IS.
They’re not bread-y. They’re not egg-y. They just are. They’re crêpes for two.
It’s hard to describe, but if I had to, I’d say cooked custard. Creamy in your mouth, even though they appear dry like bread.
And as someone who is overly sensitive to egg-y flavors, I can assure you: these have absolutely none.
You can take these in a savory direction, or you can go sweet. You can stack them up in a cake, like I wanna do so bad.
The recipe makes just 3 large crepes for two.
And while the old adage goes that the first crêpe is for the bin, you obviously don’t want to do that because then you would only have 2 crêpes left. (Woe, the small batch lifestyle).
For that first crêpe, let the pan really pre-heat (longer than you normally would, give it plenty of butter, and don’t be in a rush to flip it. It will release itself from the pan when it’s cooked. It will. Believe.
Trust in the cust(ard).
Oh, and THIS is the exact crepe pan I use.
- 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
- 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).
- Puree the mixture for about 30 seconds on high, and then turn off the blender and let it rest for about 5 minutes.
- Meanwhile, place your crepe pan over medium heat, and brush with some of the melted butter.
- Ladle 1/2 cup of the batter into the crepe pan, and then tilt the pan until the surface is covered with the batter.
- Cook the crepe on the first side until it easily releases when you run a spatula around all of the edges. Loosen the entire crepe with the spatula before attempting to flip.
- Flip the crepe, and use the spatula to smooth it out (in case it wrinkled when you flipped). Continue to cook on the second side until golden brown spots form.
- Remove the crepe from the pan and place it on a paper towel-lined plate. Cook the rest of the batter (you should get 2 more crepes from the batter).
- Serve the crepes with your favorite fillings (sweet or savory!), or place them (with paper towels in between) into a storage bag and freeze them until needed.
Amount Per Serving:Calories: 580 Total Fat: 32g Saturated Fat: 19g Cholesterol: 85mg Sodium: 579mg Carbohydrates: 59g Sugar: 12g Protein: 14g
This is a recipe in my series of small-batch bread for two.
Don’t miss my other recipes:
–Small-Batch Hamburger Buns
–Small-Batch Cinnamon Rolls
–Small Batch Chocolate Chip Cookies