Simple Tender Crepes Two (Printer-Friendly)

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

# 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:

01 - Combine milk, egg, sugar, flour, salt, and 2 teaspoons melted butter in a blender to create a smooth batter free of lumps.
02 - Blend on high speed for 30 seconds, then let the batter rest for 5 minutes to hydrate the flour and improve texture.
03 - Heat a non-stick or crepe pan over medium heat and brush lightly with some reserved melted butter to prevent sticking.
04 - Ladle 1/2 cup batter into the pan, tilting and swirling to evenly coat the surface with a thin layer.
05 - Cook until edges lift and crepe releases easily from the pan, approximately until the surface is set.
06 - Carefully flip and smooth out any wrinkles with a spatula; cook until golden brown patches appear on the second side.
07 - Remove cooked crepe to a paper towel-lined plate. Repeat with remaining batter to yield three crepes total.
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:

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