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:
Erin Sue Burns says
I'm so glad I came across this recipe. I have been a non stop crepe making machine since I found it. I wasn't really afraid of the batter, it's the technique and the amounts that turned me off. But this just seemed so much more doable because I wasn't risking much. Mostly I have been doing them savory and filling them with sous vide Heston style scrambled eggs. Probably would be considered a ridiculous filling if you haven't tried them and experienced the side custardy goodness that method makes.
And I even managed to scale it down even further to get two crepes instead of the 3.5 my pan size (non standard random really old cast iron-not quite a crepe pan but with really shallow and gently sloped sides.) I basically halved the recipe and kept one egg but reduced the butter to about a half tablespoon. Even better for me, that amount fits perfectly in my Vitamix 8 ounce cup.
Andrea says
Thank you so much for sharing this recipe!! I usually have a tough time making crepes but these were so easy and quick to make, and it’s actually become my go-to recipe because they always turn out great! Thanks again :)
Nicole says
Came out perfect!! I got 4 crepes out of it, followed everything as written, definitely each crepe needs a FULL half cup of batter, otherwise the edges get too thin and will flake. Otherwise, EXCELLENT! THANK YOU!
Aaditi Pradeep says
Just amazing!
Nora Lee says
Made these today; wow! So easy and delicious! I don’t have a crepe pan so just used a well-buttered nonstick. Thank you for the wonderful recipe!
Ramona says
Great recipe thank you! I also tried it with whole wheat flour but they were not easy to flip. Just as nice though!!!! (might put a bit more flour next time see if that helps)
Elizabeth says
Question...is whisking sufficient if I can't find my blender?
Christina Lane says
I think so, whisk is very very well :)
Marti says
Made these for my hubby this morning for his bday. Filled them with preserves. They were a hit. Will definitely be making them again!!
Jessica says
I really loved this recipe. The second time I made it I actually just made half a recipe because it was only for me (and the first time I ended up eating them all!). I used 2 Tbs of beaten egg (and just made a tiny omelette and so as to not waste the rest of the egg). It was about 3/4 c of batter so I did 1/4 of batter for each crepe in a regular frying pan. I’ll definitely be using this recipe in the future!
Rens says
Can i try this recipe with almond flour ?
Christina Lane says
I haven't tried that, but it sounds yummy! But I do know the gluten in regular flour has a role in the structure of a crepe. Have you ever googled for 'paleo crepes' or 'almond flour crepes?'
Charity Lim says
This is by far the best crepe recipe i tried.. will use only this from now on, even for big batches. Thank you so much for this!