Small-Batch Breakfast Crepes

Some mornings I do not want a big spread. I want something warm and homemade. These small batch breakfast crepes are exactly that. One egg, a few pantry staples, and a few minutes at the stove. The batter is thin and smooth and it makes four soft, lacy crepes. Just enough for two or three.

Serve them warm and put a few small bowls on the table: a spoon of jam, a drizzle of honey, a little cheese, maybe chocolate spread for anyone with a sweet tooth. Everyone builds their own and the pan is empty before the kettle finishes. It feels easy and homely, with nothing to put away later.

Chocolate spread being smoothed over a warm, thin crepe, ready to be served for breakfast.

Ingredients

• 1 egg

• 1 cup flour

• ⅓ cup milk

• ⅓ cup water

• A pinch of salt

• Olive oil or sunflower oil for cooking

Instructions

Whisk the egg, flour, milk, water, and salt until smooth. The batter should be thin and pourable.

Heat a nonstick pan over medium heat and lightly brush with olive or sunflower oil.

Pour a ladle of batter into the pan and swirl it around to coat the surface evenly.

Cook for 1–2 minutes on each side, until golden.

Repeat with the remaining batter. You’ll end up with 4 crepes.

Serve warm with your favorite topping - chocolate spread, a little cheese or a drizzle of honey!