Crepes for One or Two: A Small-Batch Recipe

Most crepe recipes make 10 to 20 crepes, which is great for a family breakfast but a lot when it’s just one or two of you. This small batch is built around a single egg: half a cup of flour, a little milk and butter, and you have about 5 crepes, enough for two people, ready in half an hour.

It’s the same balance of ingredients as a full batch, just scaled down. That means it behaves the same way in the pan and you don’t need to change anything else.

Tips for small-batch crepes

• Use a smaller pan. An 8-inch pan is ideal for a small batch. Each crepe uses less batter and you don’t run out after three.
• Rest it even briefly. A small amount of batter only needs 15 minutes to hydrate. Long enough to make coffee.
• Cooking for one? The half-batch in the notes uses half a beaten egg. The rest of the egg can go into the next morning’s scrambled eggs.
• Fill with what’s on hand. A few strawberries and cream cheese, as in Strawberry Crepes, or a squeeze of lemon and sugar as in Lemon Sugar Crepes.

If the crepes stick or tear, make sure the pan is fully heated before the first one. Crepes for Beginners covers pan heat in detail.