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.
Savory crepes:
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 ¼ 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.
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Crepes for Two
Crepe recipe for two. Crepes for two!
Ingredients
- 1 cup of milk (2% or whole is best)
- 1 large egg
- 1 tablespoon granulated sugar
- ½ cup all-purpose flour
- ⅛ teaspoon salt
- 2 tablespoons unsalted butter, melted & divided
Instructions
- 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 ½ 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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Nutrition Information:
Yield:
3Serving Size:
1Amount Per Serving: Calories: 225Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 89mgSodium: 152mgCarbohydrates: 24gFiber: 1gSugar: 4gProtein: 7g
This is a recipe in my series of small-batch bread for two.
Don't miss my other recipes:
Aimee says
These look marvelous. I would have ordered the bagel as well...umm hello, artichokes AND olives?? I die. Also, I think farmers market breakfast dates should be a thing everywhere.
Adrienne says
I'm still trying to imagine a bagel and cream cheese with artichokes and olives. Maybe it's a California thing? Drives me nuts what people do to bagels these days...
Kelly | Maverick Baking says
While I feel I've truly mastered the Scotch pancake and the big American style pancakes, crepes are still not my best friend. Typically, my boyfriend loves crepes and loathes thick pancakes (woe is me) so I'm gonna have to learn some time. This recipe has encouraged me to do just that, so thank you! Also I must say, I probably would have ordered that amazing bagel AND a Nutella crepe. No shame.
Christina Lane says
I think I want to take you on a date where we eat all the carbz!
Sues says
I agree with the cooked custard description... Crepes are basically heaven to me. They definitely don't need much, but I LOVE a ham and gruyere crepe. omg. But now I'm also gonna need that bagel...
Melissa @ Insider The Kitchen says
I am such a crepe person – I once ate so many I could barely walk ???? Your combo is just perfect ♡
Mitali says
Saw how easy this recipe looked and i couldn't resist!!
Added some vanilla extract as well to the batter, and this made about 5 crepes in a smaller pan.
Had it with some strawberry jam and Nutella. Oh my god, it was divine!
Christina Lane says
Yay! I'm so glad to know a small pan makes 5 crepes. Yum!!
Liz | Flour de Liz says
Crepes are one of my favorites, but they so intimidate me to make them!!! Small batch seems like a good place to start :)
Chelsea I Baked Greens says
I feel like we are always on the same wavelength. I've been craving crepes like crazy lately, but am always distracted by all the other carbs available to remember the humble crepe. My mom used to serve them with powdered sugar and lemon juice when I was little, but I haven't had one since- your recipe looks perfect! I have to try them this weekend!!
Evelyn says
I need to try this!!!
Love the for two recipes thank you.
Christine Zarp says
Hi. I made the crepes and they were great (got five too). Just wanted to share a tip I learned from a chef... that you don't have to flip the crepe and cook the other side, just flip it out when browned on the bottom (the top will look moist but is dry) and start your next one, they don't stick together as you stack them and this chef also used butter flavored spray, which I did too. Then you just fill the "uncooked side". So simple. Hope you try it next time and thanks for the recipe.
Christina Lane says
What a cool tip, thanks!