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Crepes for Two
By Christina Lane · dessertfortwo.com
Makes 3 crepes
20 min
Thin French-style crepes made in a blender; cooked until golden and served with sweet or savory fillings.
| prepPlace crepe pan over medium heat | ||||||
| 1 cup / 240 ml milk (2% or whole) | Blend batter, rest 5 min | Ladle batter, tilt to cover | Cook first side until releases | Flip, smooth, cook until golden | Remove to paper towel, repeat | Serve with fillings or freeze |
| 1 large egg | ||||||
| 1 tablespoon granulated sugar | ||||||
| 1/2 cup / 60 g all-purpose flour | ||||||
| 1/8 teaspoon salt | ||||||
| 2 teaspoons unsalted butter, melted (for the batter) | ||||||
| 4 teaspoons unsalted butter, melted (for greasing the pan) | Brush pan with butter | |||||
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