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. It was a salty breakfast lover’s dream, which is me–I like salt in the morning, not sweet. I save all of my sweet cravings for dessert after dinner.
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. Yes, I eyed my friends’ crepes, especially when Nutella was involved, but I resisted, nonetheless.
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 a strawberry and chocolate crepe), 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.l
Making crepes for two from scratch:
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, but they were so easy. Everything comes together in the blender. Don’t miss the how-to video at the top of this post that goes over exactly how to make crepes for two. Here’s the blender I use.
I thought they would be dry and need a cream sauce on top, but they don’t. Crêpes are just simply perfect AS-IS.
How to make crepes:
I had lots of misconceptions about crepes, but they were all wrong: they’re not bread-y or egg-y. They just are light, fluffy and creamy at the same time. They’re crêpes for two, and you’ve got to make them for yourself!
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. In a way, crepes are magical like that.
And as someone who is overly sensitive to egg-y flavors, I can assure you: these have absolutely none.
The best way to make crepes also happens to be the easiest way: completely in the blender! It feels counterintuitive to make batters in the blender because we’re often told not to mix flour too much, lest the gluten develop. But when it comes to crepes, they contain such a small amount of flour, that’s we’re fine! We’re basically just making a custard in the blender that we’re cooking in small sheets.
You can take these in a savory direction, or you can go sweet. When I make these savory crepes, I roll them up with diced ham and grated Gruyere cheese. I served them to my parents this way for the first time, and they flipped for them!
For the savory version, decrease the sugar from 1 tablespoon to 1 teaspoon, and double the amount of salt to 1/4 teaspoon. The reason we’re not omitting all of the sugar is because it helps with the browning process in the pan! The brown bubbles that form as the crepes cook are largely a result of the sugars caramelizing and cooking.
I make these sweet crepes most often by rolling them up with fruit and chocolate or caramel sauce. A high-quality delicious homemade jam is great spread on a crepe, too!
However, you can stack them up in many layers to form a cake! Stuff caramel and whipped cream between each crepe layer, and you’ll end up with a beautiful, delicious layered dessert! This just might be my birthday cake of choice this year!
The recipe makes just 3 large crepes for two, because my site is for small-batch recipes. You might have already known that, but I just want to point it out before you continue. It’s the perfect amount for romantic breakfast in bed, or for a quick dessert for two after dinner.
I haven’t tried doubling the recipe myself, but if you do and it works, please let us all know in the comment section below. I would love to hear from you!
And while the old adage goes that the first crêpe is for the trash can, you obviously don’t want to do that because then you would only have 2 crêpes left. (Woe, the small batch lifestyle).
To make sure that first crêpe isn’t a total waste, 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 if you believe! Also, watch the how-to video to get an idea of what the butter should sound like in the pan before it’s time to add the batter and start cooking.
Oh, and THIS is the exact crepe pan I use. I also have a recipe for Dulce de Leche crepes here on my site, but it’s a totally different method. That recipe comes from someone’s cookbook, and is for Swedish style crepes. My recipe here is for French crepes, also known as the best crepes.
- 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.
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Amount Per Serving: Calories: 225 Total Fat: 11g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 89mg Sodium: 152mg Carbohydrates: 24g Fiber: 1g Sugar: 4g Protein: 7g
Don’t miss my other recipes:
–Small-Batch Hamburger Buns
–Small-Batch Cinnamon Rolls
–Small Batch Chocolate Chip Cookies