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Easy Single-Serving Crepes From One Egg

Discover the single-serving crepes made from one egg, where simplicity meets culinary artistry. This recipe is a perfect option for individual servings, offering a blend of easy customization and zero waste. It’s your go-to for a quick, delightful meal, tailored just for you.

Single-serving crepes near kiwi and pomegranade in a blue plate.

This single-serving crepes from one egg is tailored for the urban young professional, making it an ideal choice for a quick lunch or a fuss-free dinner.

Picture this: you’re craving something sweet and satisfying, but you’re short on time and ingredients. This easy crepes recipe comes to the rescue. Using just an egg, all-purpose flour, milk, and a few other pantry staples, you’ll whip up a delightful meal in no time.

It’s perfect for those days when you want something homemade, without the hassle of excess food or complicated steps.

What makes these crepes a favorite is their adaptability. Whether you’re planning a romantic breakfast or seeking a quick dessert, these small portion crepes can be dressed up or down to suit your mood.

Top them with your favorite fruits or a drizzle of syrup – the choice is yours.

Best of all, with no leftovers to worry about, it’s a smart choice for those who love to eat fresh without the worry of waste.

Let’s dive in!

🌟 Recipe Tips

  • Batter Consistency: The key to great single-serve crepes is in the batter. It should be thin, almost like heavy cream. If it’s too thick, your crepes will be doughy. Simply add a bit more milk to achieve the desired consistency.
  • Rest the Batter: If time allows, let the batter rest for about 30 minutes before cooking. This allows the flour to absorb the liquid, resulting in tender crepes.
  • Pan Temperature: A moderately hot pan is crucial. If it’s too hot, the crepes will cook unevenly and too fast. If it’s not hot enough, they won’t get that delicious, light browning. Find that sweet spot for your stove and stick with it.
  • Pour and Swirl: When pouring the batter into the pan, do it quickly and immediately start swirling the pan to spread the batter thinly and evenly. This technique is key for achieving those characteristically thin, delicate crepes.
  • Flip Gently: Crepes are delicate. Use a thin spatula to gently lift and flip them. They only need a couple of minutes on each side to cook through.
  • Customization: Remember, crepes are incredibly versatile. For sweet crepes, add a dash of vanilla extract or a sprinkle of cinnamon to the batter. For savory versions, omit the sugar and add a pinch of salt.
  • Toppings: Experiment with toppings based on your preference. Fresh fruits, a dollop of yogurt, or a drizzle of honey make for a delightful breakfast or dessert. For a savory twist, cheese, spinach, or ham can transform these crepes into a fulfilling meal.

🥘 Ingredients & Substitutes

Milk, egg, flour and olive oil on a wooden table.
  • Egg is the binder in this recipe, holding everything together and giving the crepes their characteristic texture. If eggs aren’t on hand or you’re catering to a vegan diet, a flaxseed or chia egg (a mixture of ground flax or chia seeds with water) makes a great alternative, though the texture may vary slightly.
  • All-purpose flour provides the structure for the crepes, creating a light and tender texture. For a gluten-free option, try a gluten-free all-purpose flour blend. Buckwheat flour is another alternative, offering a slightly nuttier flavor, perfect for those looking to switch things up.
  • Milk adds moisture and richness to the batter. If you’re out of milk or prefer a dairy-free option, almond milk, soy milk, or oat milk are excellent substitutes that keep the crepes light and tender.
  • Sugar enhances the flavor and contributes to the slight caramelization of the crepes. In its absence, honey, agave syrup, or even a sprinkle of coconut sugar can be used, each bringing their unique sweetness and hint of flavor.
  • Baking powder is the leavening agent, giving the crepes a little lift and softness. If you’re caught without it, a mixture of cream of tartar and baking soda can be used as a replacement. Keep in mind, this swap is best for immediate use as it reacts quickly.
  • Favorite fruits for topping offer a fresh, sweet contrast to the crepes. No fruits in the fridge? Try a dollop of jam, a spread of nut butter, or a sprinkle of chocolate chips for a delightful twist.

Each ingredient plays a vital role in achieving the perfect balance of flavor and texture in your single-serve crepes. With these substitutes, you can adapt the recipe to suit what you have on hand, dietary preferences, or simply to experiment with new flavors.

👩‍🍳 Directions

This breakfast cooks much faster than it might seem at first glance, especially since it’s a single serving. So, don’t hesitate.

Take a comfortable mixing bowl and crack an egg into it. Add sugar and a pinch of salt for flavor balance. Mix well, then add flour and baking powder.

Quick Note:

It’s crucial to mix thoroughly until all ingredients are incorporated and no lumps form. Only after that can you add the milk and oil.

Step-by-step how to make dough for crepes from one egg.

Stir the mixture well again. If you have time, let the batter rest for about 10 minutes; if not, go ahead to the next step.

White plate with beaten egg with flour and olive oil.

Use a non-stick pan and grease it well with oil. A pancake pan is ideal, but if you don’t have it at hand or you are not planning to make these crepes every week, no worries, you can use a regular pan. In fact, for this recipe, I also used a regular pan.

Stir the batter one more time and pour ⅕ of the mixture into the pan. Tilt and rotate the pan to spread the batter evenly.

Pouring crepes dough in a hot pan on the stove.

Cook over medium heat until lightly browned on one side, which should take about 1 minute. Then flip it with a spatula and cook the other side for about 30 seconds.

Repeat the process until all the batter is used.

Quick Note:

It’s important to stir the batter each time you take a new portion, as the flour tends to settle at the bottom.

Fried thin crepe in a frying pan on the stove.

Serve while they’re warm, drizzled with a bit of honey and fruits, as in my case. You can use any toppings you like, sweet or savory. I recommend trying them with smoked salmon and cream cheese – I’m sure it won’t leave you indifferent.

Single-serving crepes near kiwi and pomegranade in a blue plate.

🍴 How to Double the Recipe:

Doubling this single-serve crepes recipe is straightforward and perfect when you’re cooking for two or want extra servings. Simply double each ingredient: use two eggs instead of one, and double the amounts of all-purpose flour, milk, sugar, and baking powder.

Remember, the key is to maintain the proportions to ensure the batter’s consistency and flavor remain consistent. When cooking, you might need to slightly adjust the cooking time for each crepe, as the batter quantity will be greater.

Keep an eye on the consistency and adjust the milk if needed to maintain that perfect, pourable texture. This way, you’ll have a larger batch of these delightful crepes, ideal for a leisurely weekend breakfast or a special treat.

🍽️ Serving & Variations

Romantic Fruit-Topped Crepe

  • Components: Top your crepe with thinly sliced strawberries, a handful of blueberries, and a light dusting of powdered sugar. Add a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
  • Presentation: Lay the crepe flat on a delicate plate, arrange the fruit slices in a spiral pattern, and scatter blueberries for a burst of color. Finish with a sprinkle of powdered sugar and a dollop of whipped cream on top.
  • Occasion: Perfect for a romantic breakfast in bed or a special dessert after a cozy dinner for two. The combination of fresh fruits and sweet crepe makes it a delightful, elegant treat.

Savory Spinach and Cheese Crepe

  • Components: Fill the crepe with sautéed spinach, a sprinkle of feta or goat cheese, and a touch of garlic for a savory twist.
  • Presentation: Fold the crepe into quarters, allowing the filling to peek out. Garnish with a few spinach leaves and crumbled cheese on top for an appetizing look.
  • Occasion: Ideal for a nutritious lunch or a light dinner. This savory option is great for those preferring a less sweet, more hearty crepe.

Nutella and Banana Crepe

  • Components: Spread a generous layer of Nutella inside the crepe and add banana slices for a classic combination.
  • Presentation: Roll the crepe into a tube, letting the Nutella and banana peek out at the ends. Slice in half diagonally and stack on the plate for a visually appealing display.
  • Occasion: Suited for a decadent breakfast treat or a delightful dessert. This option is especially popular among those with a sweet tooth and makes for a great comfort food indulgence.

Berry and Yogurt Crepe

  • Components: Fill the crepe with a mixture of Greek yogurt and a variety of fresh berries like raspberries, blackberries, and blueberries. Drizzle with honey for added sweetness.
  • Presentation: Open the crepe on a plate, spread the yogurt evenly, and scatter the berries on top. Drizzle with honey in a zigzag pattern for a touch of elegance.
  • Occasion: Best suited for a healthy and refreshing breakfast or brunch. This option is great for health-conscious individuals or those looking for a light and nutritious start to their day.

❄️ Storage

Crepes are wonderfully versatile, not just in flavor but also in storage options. Here’s how you can store them to enjoy later:


  • Duration: Cooked crepes can be stored in the refrigerator for up to 3 days. Ensure they are completely cool before storing them.
  • Method: Place a sheet of wax paper or parchment paper between each crepe to prevent them from sticking together. Stack them and wrap the stack in plastic wrap or place it in a large zip-lock bag before refrigerating.


  • Duration: For longer storage, crepes can be frozen for up to 2 months.
  • Method: Similar to refrigeration, place a sheet of wax or parchment paper between each crepe. Wrap the stack tightly in plastic wrap and then place it in a freezer-safe bag or container. Be sure to label the bag with the date.

Thawing and Reheating

  • Thawing: To thaw, remove the needed number of crepes from the freezer and allow them to defrost in the refrigerator overnight. For a quicker option, you can also thaw them at room temperature for about an hour.
  • Reheating: To reheat, gently warm the crepes in a skillet over low heat just until heated through. Alternatively, you can microwave them on a microwave-safe plate, covered with a damp paper towel, for about 15-20 seconds per crepe.


  • Filling: If your crepes have fillings, especially fresh fruits or dairy products, it’s best to consume them fresh. For storing filled crepes, consider the shelf life of the filling ingredients as well.
  • Texture: Note that the texture of thawed crepes might be slightly different from fresh ones, but they should still be delicious.

By following these storage instructions, you can enjoy your single-serve crepes whenever the craving strikes, ensuring they remain as delightful as when they were first made.

🤔 FAQs

Can I Make These Crepes Without a Non-Stick Pan?

Absolutely! While a non-stick pan is ideal for easy flipping, you can use any skillet you have. Just make sure to lightly grease the pan with butter or oil to prevent sticking. Heat the pan properly before adding the batter to ensure your crepes don’t stick.

What Can I Do With Leftover Batter?

If you find yourself with leftover batter, it can be stored in the refrigerator for up to 2 days. Just give it a good stir before using it again. Alternatively, you can cook all the crepes, store them in the fridge or freezer, and reheat them when you’re ready to eat.

How Can I Ensure My Crepes Are Thin and Delicate?

The key to thin, delicate crepes is in the batter consistency and the technique. Your batter should be similar to a light cream. When pouring the batter into the pan, use just enough to cover the bottom in a thin layer, quickly swirling the pan to spread it out. Practice makes perfect!

📔 Recipe Card:

Single-serving crepes near kiwi and pomegranade in a blue plate.

Easy Single-Serving Crepes From One Egg

Indulge in homemade single-serving crepes from one egg, a swift and satisfying meal with customizable toppings.
5 from 2 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Breakfast
Cuisine French
Servings 1
Calories 257 kcal



  • 1 Egg
  • 2 tablespoons All-purpose flour
  • ¼ teaspoon Sugar
  • Salt
  • teaspoons Baking Powder
  • ½ cup Milk
  • ½ tablespoon Olive Oil
  • Fruits for topping


  • Prepare the Batter: Start by cracking an egg into a comfortable mixing bowl, add sugar and a pinch of salt, mix well, then add flour and baking powder, ensuring to mix thoroughly until there are no lumps, and only after that, add milk and oil.
    1 Egg, 2 tablespoons All-purpose flour, ¼ teaspoon Sugar, Salt, ⅛ teaspoons Baking Powder, ½ tablespoon Olive Oil, ½ cup Milk
  • Rest the Batter (Optional): If time allows, let the batter rest for about 10 minutes, but if you're in a hurry, you can skip this step.
  • Cook the Pancakes: Grease a non-stick pan well with oil, stir the batter once more and pour ⅕ of the mixture into the pan, tilting and rotating the pan to spread the batter evenly, cook over medium heat until lightly browned on one side for about 1 minute, then flip it with a spatula and cook the other side for about 30 seconds, and repeat the process until all the batter is used.
  • Stir the Batter: Remember, it’s important to stir the batter each time before you take a new portion to prevent the flour from settling at the bottom.
  • Serve Warm: Serve the pancakes while they're warm, drizzled with a bit of honey and fruits or try them with smoked salmon and cream cheese for a savory twist.


  • Adjusting Sweetness: Tailor the sweetness of your crepes to your liking. If you prefer less sweet crepes, especially for savory fillings, reduce the amount of sugar in the batter or omit it altogether.
  • Flavor Variations: Feel free to add different extracts like almond or orange to give your crepes a unique twist. A pinch of cinnamon or nutmeg can also enhance the flavor, especially for sweet versions.
  • Cooking in Batches: If you’re making multiple crepes, keep the cooked ones warm in a low oven (around 200°F or around 90°C) while you finish the batch. This ensures all your crepes are warm when served.
  • Using a Blender: For an ultra-smooth batter, consider mixing your ingredients in a blender. This can help eliminate lumps and makes pouring the batter into the pan even easier.
  • Non-Dairy Milks: This recipe works well with various non-dairy milks. Soy, almond, and oat milk are great choices that maintain the texture and flavor of the crepes.
  • Batter Thickness: If your batter thickens upon standing, thin it with a little extra milk to maintain the right consistency for thin, delicate crepes.
  • Topping Ideas: Beyond fruits, consider toppings like chocolate sauce, caramel, or nut butter for sweet crepes. For savory ones, a sprinkle of cheese, a dash of hot sauce, or a spread of pesto can add a delicious touch.


Calories: 257kcalCarbohydrates: 19gProtein: 11gFat: 15gSaturated Fat: 5gTrans Fat: 1gCholesterol: 178mgSodium: 162mgPotassium: 260mgFiber: 1gSugar: 7gVitamin A: 435IUCalcium: 206mgIron: 2mg
Keyword Crepes
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Your Turn

We’d love to hear how your single-serving crepes turned out! If you enjoyed this recipe, please take a moment to rate it and leave a comment below. Your feedback not only helps us, but it also aids fellow cooks in the community.

Feel free to share any variations or tips you tried – your unique take on this recipe could be an inspiration for others looking for new ideas in the kitchen. Let’s create a delicious exchange of crepe-making experiences!

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