Crepes for Two

I love these perfectly portioned crepes for two—thin, tender, slightly sweet pancakes made just right for a cozy breakfast or light dessert.

Why I’ll Love This Recipe

I adore how this recipe feels both indulgent and simple. It’s small‑batch and fuss‑free, yet the results are elegant. Making only three large crepes means no leftovers, and blending the batter gives me a smooth, custard‑like texture that cooks thin and lacy every time. Ideal for a couple or solo treat.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• milk (2% or whole)

• egg

• granulated sugar

• all‑purpose flour

• salt

• melted unsalted butter (divided, some for batter, some for greasing pan)

directions

1. I combine milk, egg, sugar, flour, salt, and a bit of melted butter in a blender and puree until smooth—then let the batter rest about 5 minutes.

2. I heat a nonstick or crepe pan over medium heat and brush with melted butter.

3. I pour about ½ cup of batter into the hot pan, tilting quickly to coat the surface in a thin, even layer.

4. I cook until the edges lift and the underside is golden with light spots—then gently flip and cook the other side briefly.

5. I lift each crepe carefully and stack them on a paper towel–lined plate (or wire rack) so they don’t steam and stick. I repeat until I have three large crepes.

6. I serve immediately with my favorite fillings—sweet or savory—or layer them between wax/parchment to refrigerate or freeze for up to two months.

Servings and timing

• Yields 3 large crepes, perfect for two people.

• Prep time: ~7 minutes

• Cook time: about 15 minutes total

• Total time: around 22 minutes

Variations

• I add a teaspoon of vanilla or lemon zest to the batter when I want flavored crepes.

• I fill them with fresh berries, Nutella, jam, whipped cream, or even savory ingredients like ham and cheese—adjusting sugar and salt slightly for savory versions.

• Sometimes I fold them into quarters with lemon juice and sugar, a classic simple finish that’s beautiful and satisfying.

storage/reheating

I layer cooled crepes between sheets of wax or parchment paper and store them in a sealed container or bag. They keep refrigerated for a few days or frozen for up to two months. Before serving, I thaw and warm gently—either by stacking and microwaving briefly or reheating in a warmed skillet.

FAQs

What yields does this recipe make?

I get three large crepes, enough for two people to eat one and a half each—or even two if I’m extra hungry.

Can I make them savory instead of sweet?

Yes—I reduce sugar and add a bit more salt or omit sugar, then fill with savory options such as ham and Gruyère, mushrooms, or softened cheese.

Do I need a blender to make the batter?

It’s ideal—a blender makes the batter silky and lump-free, but whisking vigorously by hand works too. Be sure to let it rest so the flour hydrates evenly.

How can I prevent the crepes from sticking or tearing?

I preheat the pan fully, keep it lightly greased, and allow the crepe to cook until the edges lift easily before flipping. I lift carefully with a thin spatula.

Can I make the batter ahead of time?

Yes—the batter keeps covered in the fridge up to 24 h—I’ve also stored leftover crepes separated by parchment for easy reheating.

Conclusion

I truly enjoy making these crepes for two—they feel special but are effortless, and they’re surprisingly versatile. Whether I dress them up with fruit, chocolate, or savory fillings, they always turn out delicate, flavorful, and just right for a cozy duet meal or a quiet treat.

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