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Tender Crepes for Two

Section: Easy Breakfast Recipes

These tender crepes for two combine simple pantry ingredients into a smooth batter that cooks quickly on a stovetop. Using milk, egg, sugar, flour, salt, and melted butter, the batter is blended and rested briefly to enhance texture. Cooking each crepe in a lightly buttered non-stick pan helps achieve thin, golden layers. Perfect for filling with sweet or savory toppings, they offer a delicate and versatile option for breakfast or snacks. Resting the batter and careful flipping ensure softness and even browning.

For best results, use a crepe or non-stick pan gently brushed with butter before each batch. The batter rests for hydration of the flour, creating a tender texture while cooking produces golden spots that signal readiness. Cooked crepes can be enjoyed warm, stacked with paper towels for freezing, or reheated gently. Ideal for quick preparation and delicious enjoyment for two.

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Last modified on Thu, 26 Feb 2026 11:17:32 GMT
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A plate of French toast with powdered sugar. | dinabakery.com

These tender crepes for two are just the right amount for a cozy breakfast or a sweet treat without any leftovers. Made with simple pantry ingredients, the batter blends smoothly and cooks quickly on the stovetop, delivering thin, golden crepes that you can fill with your favorite sweet or savory toppings. This recipe is ideal when you want something light, elegant, and homemade in under half an hour.

I first made these when craving a simple yet elegant breakfast, and now they are my go-to when I want to impress with minimal effort. They turn out consistently tender and are super versatile for whatever filling mood I’m in.

Ingredients

  • Milk: One cup (2 percent or whole milk works best for richness and tenderness)
  • Egg: One large egg for binding and structure
  • Granulated sugar: One tablespoon to lightly sweeten the batter
  • All-purpose flour: Half a cup as the base that keeps the crepe thin and pliable. Sift if you want an extra smooth texture
  • Salt: An eighth teaspoon to balance the sweetness and enhance flavor
  • Unsalted butter: Two tablespoons melted and divided. Use high quality for the best buttery flavor and to prevent sticking while cooking

Step-by-Step Instructions

Prepare the Batter:
Combine the milk, egg, sugar, flour, salt, and two teaspoons of the melted butter in a blender. Blend on high for about 30 seconds to create a silky smooth batter without lumps. This step is key to achieving those delicate crepes.
Blend and Rest:
Let the batter rest for five minutes. This allows the flour to hydrate fully, improving the texture and preventing the batter from tearing when cooking.
Heat the Pan:
Warm a crepe pan or non-stick skillet over medium heat. Brush it lightly with some of the reserved melted butter. This light butter coating prevents sticking yet keeps the surface smooth.
Pour the Batter:
Ladle about half a cup of batter into the pan. Immediately tilt and swirl the pan so the batter spreads thinly and evenly across the surface. This thin layer is what makes crepes so delicate.
Cook First Side:
Cook until you notice the edges lifting and the crepe easily releases from the pan when you slide a spatula under. This usually takes a minute or two, depending on your heat. This is the sign it’s ready to flip.
Flip the Crepe:
Carefully flip the crepe using a spatula. Smooth out any wrinkles gently with the spatula. Cook on the other side until golden brown spots appear, usually under a minute.
Finish Cooking:
Remove the cooked crepe and place it on a plate lined with paper towels to absorb any excess butter. Repeat with the remaining batter to make two more crepes.
Serve or Store:
Serve your crepes warm with sweet or savory fillings such as fresh fruit, Nutella, cheese, or ham. To store, stack the crepes with paper towels between them, seal in a plastic bag, and freeze for later. When ready to eat, thaw overnight in the refrigerator and warm gently on the pan or microwave.
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A stack of pancakes on a plate. | dinabakery.com

I particularly love the way the butter adds a subtle richness without overwhelming the batter. I have fond memories of making these with my partner on lazy weekend mornings, enjoying the process as much as eating the results.

Storage tips

Store any leftover crepes stacked with paper towels in an airtight container in the fridge for up to two days. For longer storage, freeze them stacked with parchment or paper towels in between, then sealed in a freezer bag. When reheating, go low and slow on the stove to keep them soft without drying out.

Ingredient substitutions

If you do not have dairy milk, you can use almond or oat milk, but note it may slightly change the batter’s texture and flavor. For a dairy-free butter alternative, try coconut oil but use less as it can be more robust in flavor. Using cake flour instead of all-purpose flour will make your crepes even more delicate and tender.

Serving suggestions

These crepes are fantastic with fresh berries and a drizzle of honey or maple syrup for a simple and sweet breakfast. On the savory side, try ham and gruyère cheese with a sprinkle of chives for a classic French twist. They also make a great base for a breakfast wrap with eggs and veggies.

Cultural context

Crepes are a staple of French cuisine, often enjoyed as street food or at festive occasions. The thin, tender texture allows the crepes to be as simple or elaborate as you like, making them a beloved canvas for both sweet and savory dishes. Making crepes at home connects you to a centuries-old tradition that celebrates flexibility and flavor.

Frequently Asked Questions

→ What pan works best for cooking crepes?

A non-stick or well-seasoned crepe pan is ideal to prevent sticking and help achieve evenly cooked, tender crepes.

→ Why should the batter rest before cooking?

Resting allows the flour to fully absorb the liquid, resulting in a smoother batter and more tender finished crepes.

→ How do I know when it’s time to flip the crepe?

The crepe edges start to lift and it easily releases from the pan when ready to be flipped.

→ What are good fillings for these crepes?

Fresh fruits, Nutella, cheese, ham, or sweet preserves all complement the delicate crepes beautifully.

→ Can I prepare crepes in advance and freeze them?

Yes, stack crepes with paper towels between layers, place in a sealed bag, freeze, and thaw in the fridge before gentle reheating.

Simple Tender Crepes Two

Tender crepes crafted with basic ingredients, ideal for a light meal or sweet indulgence for two.

Prep Time
7 minutes
Cooking Time
15 minutes
Total Preparation Time
22 minutes
By: Dina

Featured in: Breakfast

Difficulty Level: Easy

Cuisine Type: French

Number of Portions: 2 Serving Size (3 crepes)

Dietary Options: Vegetarian Option

The Ingredients You'll Need

→ Crepe Batter

01 1 cup 2% or whole milk
02 1 large egg
03 1 tablespoon granulated sugar
04 1/2 cup all-purpose flour
05 1/8 teaspoon salt
06 2 tablespoons unsalted butter, melted and divided

Step-by-Step Instructions

Step 01

Combine milk, egg, sugar, flour, salt, and 2 teaspoons melted butter in a blender to create a smooth batter free of lumps.

Step 02

Blend on high speed for 30 seconds, then let the batter rest for 5 minutes to hydrate the flour and improve texture.

Step 03

Heat a non-stick or crepe pan over medium heat and brush lightly with some reserved melted butter to prevent sticking.

Step 04

Ladle 1/2 cup batter into the pan, tilting and swirling to evenly coat the surface with a thin layer.

Step 05

Cook until edges lift and crepe releases easily from the pan, approximately until the surface is set.

Step 06

Carefully flip and smooth out any wrinkles with a spatula; cook until golden brown patches appear on the second side.

Step 07

Remove cooked crepe to a paper towel-lined plate. Repeat with remaining batter to yield three crepes total.

Step 08

Serve warm with desired sweet or savory fillings, or stack with paper towels between, seal in bag, and freeze for later use.

Extra Tips

  1. Resting the batter allows flour to fully absorb liquids, enhancing tenderness.
  2. Use a non-stick or well-seasoned pan and lightly butter before each crepe to prevent sticking.
  3. Frozen crepes should be thawed in the refrigerator and warmed gently to retain texture.

Tools You'll Need

  • Blender
  • Non-stick or crepe pan
  • Ladle
  • Spatula

Allergy Information

Check ingredient labels to avoid allergens, and speak to an expert if necessary.
  • Contains eggs, dairy, and gluten

Nutritional Details (per serving)

These figures are for informational purposes only. Always consult a professional if needed.
  • Calorie Count: ~
  • Fat: ~
  • Carbohydrates: ~
  • Proteins: ~