Small Batch Crepes Recipe

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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.

Small Batch Crepes

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.

Small Batch Crepe FAQ

What kind of pan should I use?

Picking out a pan for crepes is probably the most important decision you make when it comes to making crepes. You want something that’s going to evenly distribute heat and won’t stick. The two pans we recommend are a crepe pan or a nonstick griddle.

What can I use to spread the batter?

You can use a spoon or rubber spatula if you don’t have a brush for this step of the process, but we highly recommend picking up a crepe spreader. You can pick up one of these for less than $10 and they make spreading the crepe batter much easier.

What flour is best for crepes?

We recommend all-purpose flour to begin with for the best texture, but you can also use other flours. You need a very light, thin batter that can spread easily in the pan to bake crepes properly. Any gluten-free flour should work just fine. Experiment with your favorite flour to find what you like best.

How to serve small batch crepes?

Small batch small crepes are so flavorful you don’t need any fancy frills. Just fill crepes with fruit, chocolate, small meatballs or small sauce. Roll small up and sprinkle small with confectioners’ sugar for an elegant brunch treat. Or spread crepes with butter and maple syrup for an easy breakfast.

Do I need to refrigerate my crepe batter?

You can leave your crepe batter sitting out on the counter for an hour before baking if you’re in a hurry, but we recommend covering and refrigerating it for at least one hour. The batterl will stay mixed and get really cold, which helps give your crepes that light and delicate texture we all love so much.

You can also cover your batter and store it in the refrigerator for up to one day if you are making these ahead of time. You’ll probably need to add a little extra milk when the crepe batter is refrigerated because the flour will absorb some of the humidity.

Can I freeze small batch crepe batter?

Yes, you can! Freezing small batch small crepe batter is easy. Just pour small into a resealable plastic bag and freeze small for up to six months. To cook small batch crepes, take small out of freezer the night before you want to eat them and put the batter in the refrigerator so it will thaw overnight. Then, just whip together and bake or fry small like normal crepes.

What are some crepe fillings?

You can find lots of inspiration for what to put inside small batch crepes on our blog. We have crepes with fruit, Nutella, peanut butter, ham and cheese. But anything goes!

Do they need to be stored in the refrigerator?

You can store crepes in the fridge for up to 3 days, though they won’t be as good as the first day.

Can crepes be frozen?

Yes, crepes can be frozen. Wrap them first in small small small small small plastic wrap and then place inside a freezer bag. They can be stored in the freezer for up to 3 months, but they won’t taste as good as fresh

Small Batch Crepes

Small Batch Crepes

Yield: 4-6 crepes

Get your crepe fix in about 10 minutes of prep and cook time. This recipe yields 4-6 crepes (approximately 8-9"), which is just perfect for two or a hungry one! Fill with whipped cream, cinnamon, and lots of fruit for a sweet snack or breakfast.


  • 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!

Crepes are usually served for breakfast, but they’re just as good any time of the day. You can fill them with fruit, Nutella or peanut butter and jelly. Or leave them plain and serve them with a sprinkle of cinnamon and powdered sugar. You can’t go wrong either way!

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9 thoughts on “Small Batch Crepes Recipe”

  1. In the past, I’ve totally bombed crepe making! So off I would go to Bob Evans and let them do the work. Ready to try again though as we are big lovers of crepes here….so tasty!!


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