What’s better than crepes for a slow weekend brunch? Honestly, crepes are one of my favorite things to make on a weekend morning. They feel fancy enough to be a treat but simple enough to pull off just for you.
My favorite part is how customizable they are. The fillings are completely up to you. This recipe makes three perfectly thin crepes, just enough for one person.
Recipe Highlights
- This recipe is ready in about 20 minutes.
- It makes exactly three crepes with no leftover batter.
- The batter comes together in one bowl, with no mixer needed.
- It works with whatever fillings you have on hand.
How to Make It
Follow these step-by-step visual instructions to make this recipe.
Step 1: Make the Batter
In a medium bowl, whisk together the egg, sugar, and melted butter until combined. Pour in the milk and whisk again, then add the flour all at once. Keep whisking until the batter is completely smooth and thin. It should look like pourable cream, not pancake batter. Add the vanilla and give it one last whisk.
Step 2: Rest the Batter
Cover the bowl and refrigerate for 30 minutes. This is what gives you a smooth, pliable crepe instead of a rubbery one. You can also make it the night before and leave it overnight.
Step 3: Heat your Pan
Set an 8-inch nonstick pan over medium heat and let it warm up for a minute or two. Spray lightly with cooking spray. You’ll know it’s ready when a drop of batter sizzles immediately on contact.
Step 4: Pour and Swirl
Scoop about 2 to 3 tablespoons of batter and pour into the center of the pan. Immediately lift and tilt in a slow circle so the batter spreads into a thin, even round. Work quickly, it sets fast.
Step 5: Cook and Flip
Cook the first side for 60 to 90 seconds. When the edges look dry and start pulling away from the pan, flip with a thin spatula in one confident motion. Cook the second side for just 20 to 30 seconds.
Step 6: Stack and Repeat
Set the finished crepe on a plate and repeat with the remaining batter. Stack them directly on top of each other. They won’t stick.
Find the measurements and full recipe below in the recipe card!
Tips for Flipping Crepes
Flipping crepes can be tricky. Here are some tips to help you flip your crepes successfully:
- Make sure the skillet is hot enough before pouring the batter onto the surface.
- Use a non-stick skillet to prevent the crepes from sticking.
- Use a spatula to loosen the edges of the crepe before flipping it over.
- Be gentle when flipping the crepe to prevent it from tearing.
- Don’t overfill your crepes to prevent them from breaking apart.
Filling Ideas
Sweet
- Fresh berries and whipped cream — Slice the strawberries, pile them on, and fold the crepe into quarters.
- Nutella and sliced banana — Spread the Nutella while the crepe is still warm so it melts slightly, then layer in the banana and roll it up.
- Peanut butter, banana and chocolate drizzle — Spread peanut butter, add sliced banana, and finish with a drizzle of chocolate sauce or melted chocolate chips.
- Apple and cinnamon — Thinly sliced apples, a sprinkle of cinnamon and a little brown sugar. Tastes like apple pie in a crepe.
Savory
- Scrambled eggs and bacon — Soft scrambled eggs and crispy bacon tucked inside makes this a full breakfast.
- Ham and cheese — Thin sliced deli ham with your favorite melting cheese. Simple and satisfying.
- Spinach and feta — Saute a handful of spinach with garlic, crumble feta on top, fold and serve.
- Chicken and avocado — Sliced or shredded chicken with creamy avocado. Light but filling.
Frequently Asked Questions (FAQs)
Can I make the batter ahead of time?
Yes. The batter keeps in the fridge for up to 24 hours. Making it the night before actually improves the texture since it gets a longer rest. Give it a quick whisk before cooking.
Can I make these dairy free?
Yes, but the texture will change slightly. Oat milk works well here. It has enough body to mimic whole milk without affecting the flavor. Use a neutral oil instead of butter.
Is crepe batter the same as pancake batter?
Not quite. Crepe batter is much thinner and has no leavening agent, which is what gives crepes their flat, delicate texture instead of the fluffy rise you get with pancakes. The ingredients are similar but the ratios are very different.
What’s the secret to a good crepe?
Three things: resting the batter, a properly heated nonstick pan, and not overthinking the first one. Resting lets the gluten relax for a smoother, more pliable crepe. A hot pan means the batter spreads quickly and evenly. And the first crepe is always a test run, so don’t judge yourself by it.
Can I use a different type of flour?
Yes. Whole wheat flour and gluten-free flour works but gives a slightly denser, nuttier crepe. Oat flour is another option. Just keep in mind the texture will be a little different from a classic all purpose flour crepe.
Crepe Recipe for One
This crepe recipe for one makes three perfectly thin crepes with no leftover batter. One bowl, ready in 20 minutes, sweet or savory fillings completely up to you.
- Prep Time: 10
- Cook Time: 7
- Total Time: 17 minutes
- Yield: 3 Crepes, 1 Serving
- Category: Breakfast
- Method: Stovetop
Ingredients
- 1 large egg
- 1/2 tablespoon white granulated sugar
- 1 tablespoons butter, unsalted and melted
- 1/2 cup + 1 tablespoon milk
- 1/4 cup + 1 tablespoon all-purpose flour
- 1/4 teaspoon vanilla extract
Optional Toppings:
- Strawberries
- Whipped Cream
Instructions
- In a mixing bowl add all the eggs, sugar and melted butter. Whisk together until combined.
- Then pour in the milk and whisk together again. Once combined, add the flour all at once.
- Whisk once again until a thin batter is created. Make sure all the flour is thoroughly mixed in. Add the vanilla extract and whisk one more time.
- Cover the bowl with plastic wrap and refrigerate for 30 minutes.
- Spray a nonstick pan with cooking spray and place over medium heat.
- After chilling, scoop ⅛ to ¼ cup of the crepe batter from the bowl and pour into the pan.
Immediately start titling the pan and spreading the batter evenly by moving it in a circle. - Cook the first side until cooked through then flip over with a spatula and cook for a few seconds until browned.
- Set the completed crepe aside on a platter. Repeat with the rest of the batter.
- Add whatever toppings you want to the finished crepes and enjoy!
