Stuck in an egg rut with your toddler? If scrambled or boiled eggs are getting old fast, these easy shortcut crepes are the perfect way to mix it up! Made with just an egg, milk, and vanilla, they’re a simple, protein-rich option that feels totally new—even though they’re made with ingredients you already have on hand. Not quite a traditional crepe, but soft, rollable, and perfect for filling with toddler-friendly favorites like yogurt, fruit, or nut butter. A fun and easy way to serve eggs in disguise!
Make this customizable to whatever season it is - berries + yogurt for spring, watermelon + feta for summer, cinnamon apples for fall, and mashed cranberries + yogurt for winter.
Use this creamy yogurt dip to spread inside of it! It's also great for dipping the crepe in too!
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Ingredients
- egg
- milk
- vanilla extract
- all-purpose flour or oat flour (optional)
See recipe card for quantities.
Instructions
- Preheat pan – Heat a non-stick skillet over medium heat and lightly grease with butter or oil.
- Mix batter – In a small bowl, whisk together the egg, milk, vanilla extract, and salt (if using) until smooth. If using flour, whisk it in until fully combined.
- Pour & swirl – Pour the batter into the hot skillet and swirl the pan gently to spread the batter into a thin, even layer.
- Cook the crepe – Let cook for 1–2 minutes, or until the edges lift and the bottom is lightly golden.
- Flip & finish – Carefully flip the crepe and cook for another 30–60 seconds, until set.
- Cool & enjoy – Let cool slightly before serving. Fill or top with your favorite toddler-friendly toppings and enjoy warm!
Hint: if you’d like a firmer or more “classic” crepe texture, whisk in 1–2 tablespoon of flour to give it a bit more structure while keeping it light and flexible.
Substitutions
This is already naturally gluten-free, but here are some other substitutions you can make:
- milk → use dairy or any unsweetened non-dairy alternative
- egg → use an egg substitute or replacement, personally I haven't tried any other way
Variations
- cinnamon banana crepe – add a pinch of cinnamon and spread with mashed banana before rolling
- berry yogurt roll-up – fill with Greek yogurt and berries for a balanced, nutrient-dense snack
- savory crepe – skip the vanilla, add a pinch of garlic powder, and fill with cheese or sautéed veggies
- PB&J roll-up – spread with nut or seed butter and a thin layer of fruit jam or mashed berries, then roll up and slice into bite-sized pinwheels
- mini pizza crepe – skip the vanilla, and after cooking, spread with a little pizza sauce and shredded cheese. Pop it back in the pan for a minute to melt the cheese—a fun savory twist!
Equipment
You will need a non-stick skillet to cook this in.
Storage
Refrigerator: If making ahead, store in an airtight container for up to 2 days.
Freezer: Not ideal, but can freeze between parchment sheets for up to 1 month. Reheat in a dry pan or microwave.
Tiff's Tip
Get creative with how you serve it! Roll the crepe tightly and slice into pinwheels for a fun, bite-sized option, or cut into thin strips for little hands to grab and dip. Changing the shape can make familiar foods feel brand new and new foods feel less scary for toddlers! PS - top with sprinkles for added fun 😉
FAQ
Yes! Use almond milk, oat milk, or coconut milk—whatever works best for your little one.
Definitely. Add ½ teaspoon maple syrup or mashed banana for natural sweetness, especially if serving plain.
Absolutely! Just multiply the ingredients and cook them one at a time in the skillet.
Related
Looking for other recipes like this? Try these:
Easy Egg "Crepe"
Equipment
Ingredients
- 1 large egg
- 1 tablespoon milk any kind—dairy or non-dairy
- ¼ teaspoon vanilla extract dash of vanilla
- pinch of salt optional
- 2 tablespoon all-purpose or oat flour optional, for a slightly firmer crepe
- butter or oil for the pan, spray olive/avocado oil for ease
Instructions
- Preheat pan – Heat a non-stick skillet over medium heat and lightly grease with butter or oil.
- Mix batter – In a small bowl, whisk together the egg, milk, vanilla extract, and salt (if using) until smooth. If using flour, whisk it in until fully combined.
- Pour & swirl – Pour the batter into the hot skillet and swirl the pan gently to spread the batter into a thin, even layer.
- Cook the crepe – Let cook for 1–2 minutes, or until the edges lift and the bottom is lightly golden.
- Flip & finish – Carefully flip the crepe and cook for another 30–60 seconds, until set.
- Cool & enjoy – Let cool slightly before serving. Fill or top with your favorite toppings and enjoy warm!
Kat says
My 14 month old absolutely loved these crepes!
toddlerdietitiantiff says
yayy!! what fruit did y'all stuff them with?!