Classic crepes, cooked with a few ingredients, is a perfect base for making savory or sweet dishes. They are a tasty choice for any meal of the day, and you can experiment in many ways. For breakfast, you can fill them with berries and whipped cream. They make the perfect lunch with a cheese and herb filling. Classic crepes provide an enchanting culinary canvas to adjust just for your palette.
With our crepe-for-one recipe, you will learn everything you need to make this delicious foundation, with substitutions, variations, and tips to make you feel like a culinary professional.
Although crepes, like pancakes, are usually a sought-after treat for family breakfasts, there is nothing wrong with enjoying them solo occasionally. Cooking them for yourself allows you to get creative with flavors and ingredients. The experience you gain with a crepe recipe for one will give you the confidence to cook them for large gatherings, be it breakfast, lunch, or dinner, and share your customized favorites with your loved ones.
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Ingredients
- Egg — 1 pc., medium
- All-purpose flour — 2 tbsp., scant
- Milk — ½ cup, whole milk
- Butter — ½ tsp., softened, for greasing
Instructions
- Crack the egg in a mixing bowl. Add the flour and stir with a whisk until the ingredients come together as a thick dough.
- Add the milk and whisk until you get a smooth crepe batter. There shouldn’t be any lumps in the mixture.
- Brush the softened butter on the bottom of a crepe pan. Put the pan on the stove and adjust the heat to medium.
- Pour half of the crepe batter into the pan when the butter melts. Let the batter spread evenly over the pan by slowly tilting the pan to both sides.
- Reduce the heat to low. Cook the crepe for about 2 minutes or until the edges lift.
- Using a spatula, gently flip the crepe. Cook the other side for about 60-90 seconds. When it’s lightly golden, transfer the crepe onto a plate.
- Repeat the process with the remaining batter and cook the second crepe. Transfer it onto a plate. Leave the crepes for five minutes to cool slightly.
- Fill the crepes with your desired sweet or savory fillings and serve.
Substitutions
- Full-fat milk — For a crepe recipe for one, you can substitute full-fat milk with low-fat or skimmed versions if you want your crepes to be lighter.
- Butter — You can use cooking spray oil instead of butter for greasing the pan.
Variations
- Make it vegan — With milk and egg as the main ingredients, the crepe recipe for one is not vegan-friendly. But it’s possible to achieve the same taste and texture with plant-based ingredients. Substitute the milk with the same amount of plant-based alternatives like almond or soy milk. Mix one tablespoon of egg replacement powder and two tablespoons of room-temperature water in a bowl for the egg substitute. There you have your plant-based egg alternative. For greasing the pan, use cooking oil spray.
Equipment
- Measuring spoons and cups
- Mixing bowl
- Hand whisk
- Pastry brush
- Stove
- 9.5-inch crepe or nonstick pan
- Spatula
- Plate
Storage
- You can keep the crepes in the refrigerator for about two days. Store them in an airtight container or cover the serving plate with cling film.
- We do not recommend freezing the crepes since defrosting can spoil the texture of the crepes.
Pro Tips
- Our crepe for one recipe does not call for resting the batter, but if you have time, we recommend it. Leaving the batter to rest in the refrigerator for 20-30 minutes gives a smoother consistency. Remember to cover the bowl with plastic wrap. When you take the batter out, give it a final whisk before cooking.
Single-serving Crepe Recipe
Craving something special? Dive into our recipe for one crepe. Quick, delicious, and perfect for your me-time moments.
Equipment
- Measuring spoons and cups
- Mixing bowl
- Hand whisk
- Pastry brush
- Stove
- 9.5-inch crepe or nonstick pan
- Spatula
- Plate
Ingredients
- 1 pc. medium egg
- 2 tbsp. all-purpose flour scant
- ½ cup whole milk
- ½ tsp. butter softened, for greasing
Instructions
- Crack the egg in a mixing bowl. Add the flour and stir with a whisk until the ingredients come together as a thick dough.
- Add the milk and whisk until you get a smooth crepe batter. There shouldn’t be any lumps in the mixture.
- Brush the softened butter on the bottom of a crepe pan. Put the pan on the stove and adjust the heat to medium.
- Pour half of the crepe batter into the pan when the butter melts. Let the batter spread evenly over the pan by slowly tilting the pan to both sides.
- Reduce the heat to low. Cook the crepe for about 2 minutes or until the edges lift.
- Using a spatula, gently flip the crepe. Cook the other side for about 60-90 seconds. When it’s lightly golden, transfer the crepe onto a plate.
- Repeat the process with the remaining batter and cook the second crepe. Transfer it onto a plate. Leave the crepes for five minutes to cool slightly.
- Fill the crepes with your desired sweet or savory fillings and serve.
Video
Notes
- Our crepe for one recipe does not call for resting the batter, but if you have time, we recommend it. Leaving the batter to rest in the refrigerator for 20-30 minutes gives a smoother consistency. Remember to cover the bowl with plastic wrap. When you take the batter out, give it a final whisk before cooking.
Nutrition
Nutrition Facts
Single-serving Crepe Recipe
Amount per Serving
Calories
96
% Daily Value*
Fat
2
g
3
%
Saturated Fat
1
g
6
%
Trans Fat
0.01
g
Polyunsaturated Fat
0.1
g
Monounsaturated Fat
0.5
g
Cholesterol
9
mg
3
%
Sodium
33
mg
1
%
Potassium
109
mg
3
%
Carbohydrates
15
g
5
%
Fiber
0.4
g
2
%
Sugar
4
g
4
%
Protein
4
g
8
%
Vitamin A
102
IU
2
%
Calcium
80
mg
8
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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