Small Batch Crepes
I love lots of things about crepes.
Obviously, I love that they taste good. And I love that they’re pretty and dainty-looking. I love that you can dress them up or dress them down for a meal or even a quick snack. And that they can go sweet or savory.
I really love that you can make them pretty healthful by filling them with lots of fresh fruit. Crepes are definitely a safety net food for me. I can always fall back on them when I need a fancy treat or special occasion breakfast but don’t want to stray at all from my healthy eating.
The only thing I don’t love? They can be a bit of an ordeal to make. Most recipes make a lot of crepes– which usually leaves me standing over the stove for at least 30 minutes. I don’t mind that so much if I’m prepping for a special occasion or big breakfast. But it means that when I want crepes on a whim as an afternoon snack or typical weekday breakfast, I don’t want to take the time to make an entire batch.
Problem solved: a recipe for small batch crepes! Now you (I) can easily get your crepe fix in about 10 minutes of prep and cook time. This recipe yields 4-6 crepes (approximately 7″), which is just perfect for two or a hungry one!
Crepes are really very simple to make. But here are a few tips to make sure your batch turns out just right:
- Most importantly: carefully monitor the heat of your pan. It needs to be hot enough that the batter starts cooking as soon as it lands on the surface, but not so hot that it burns. I found the trick is to take it off the heat for a moment in between each crepe. I would remove it from the heat, pour the batter, spread it by rotating the pan with my wrist (which puts a little air between the bottom of the pan and the heat), let it cook for 20-30 seconds off the heat, and then put it back on the heat to finish cooking. I did this with each crepe.
- Use the first crepe as a test. It never turns out right anyway, but it will be your indicator as to if your batter is a good consistency (does it need more flour or more milk?) and if the heat of the pan is too low or too high.
- LIGHTLY spray a little non-stick spray in between each crepe. Not too much though– if there is a lot of oil on the surface, the batter won’t spread well.
- Don’t serve them right away. As you make each one, stack them on top of each other on a plate. The edges will dry out a little and form a bit of a curled, lacy, crispy edge that is really yummy to eat!
Just a note: I use whole wheat flour and coconut oil to make my crepes Simply Filling compliant, but feel free to use all-purpose flour and vegetable oil if you prefer.
- 1/2 cup whole wheat flour
- 1 egg
- 1/2 cup milk
- 1/4 cup water
- 1/2 tbsp sugar
- 1 tbsp coconut oil, melted
- pinch of salt
Whisk together all of the ingredients until a smooth batter forms.
Heat an omelette skillet over medium heat for a minute (you'll have to use your first crepe as a gauge to tell whether this heat is too hot or too cool for your pan).
Lightly spray the pan with the nonstick cooking spray.
Use a tablespoon* to scoop the batter into the pan. Lift the pan by the handle, and rotate your wrist so the batter spreads into a thin circle.
Place back on the heat to cook until the top of the crepe looks dry**. Run a small rubber spatula under the edges of the crepe to gently loosen it from the pan. Slide it out on to a plate to cool.
Repeat with all remaining batter.
*This is the size I like. It's the size of a salad plate, and I think it's a good serving. But an authentic crepe is much larger. So if you'd like to go bigger, go for it! However, these instructions are based on my experience making them at this size.
**You can flip the crepe over to cook it on the other side like a pancake if you want. It's not necessary, but I often find that I do out of habit from all of my pancake making experience!