Crepes for Two
Indulge in the simple elegance of "Crepes for Two," the perfect recipe for a light and romantic breakfast or dessert. Crafted with a handful of pantry staples like all-purpose flour, milk, and a touch of vanilla, this small-batch crepe recipe delivers irresistibly tender, lacy-thin pancakes in just 20 minutes. Designed for two servings, it’s ideal for a date morning or a cozy brunch at home, without leaving leftovers. The delicate batter is quick to prepare and cooks up beautifully in a non-stick skillet, with each crepe serving as a blank canvas for your favorite fillings—think fresh fruit, velvety Nutella, or a dusting of powdered sugar. Easy to make yet wonderfully versatile, these crepes deliver big flavor in a perfectly portioned recipe.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 0.5 cup All-purpose flour
- 1 tablespoon Granulated sugar
- 0.125 teaspoon Salt
- 1 large Egg
- 0.75 cup Milk
- 1 tablespoon Unsalted butter (melted)
- 0.5 teaspoon Vanilla extract
- 1 teaspoon Butter or oil
Instructions
In a medium mixing bowl, whisk together the flour, sugar, and salt until well combined.
In a separate small bowl, whisk together the egg, milk, melted butter, and vanilla extract until smooth.
Gradually pour the wet ingredients into the dry ingredients, whisking constantly until the batter is smooth and free of lumps. The batter should have a thin, runny consistency. If it seems too thick, add 1-2 teaspoons of milk to thin it out.
Cover the batter and let it rest for 5-10 minutes to allow any air bubbles to settle.
Heat a non-stick skillet or crepe pan over medium heat and lightly grease it with a small amount of butter or oil.
Once the pan is hot, pour about 3 tablespoons (or 1/4 cup) of batter into the center of the pan. Immediately swirl the pan in a circular motion to spread the batter into a thin, even layer.
Cook the crepe for 1-2 minutes, or until the edges start to lift and the bottom is lightly golden. Carefully flip the crepe using a spatula and cook for another 30 seconds to 1 minute on the other side.
Transfer the cooked crepe to a plate and cover it with a clean kitchen towel to keep it warm. Repeat with the remaining batter, greasing the pan as needed.
Serve the crepes warm with your favorite fillings, such as fresh fruit, Nutella, whipped cream, or a sprinkle of powdered sugar.
Nutrition Facts
Calories |
302 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.4 g | 17% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 198 mg | 9% | |
| Total Carbohydrate | 34.9 g | 13% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 11.1 g | ||
| Protein | 9.5 g | 19% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 123 mg | 9% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 184 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
