Easy Egg "Crepe"
This quick and easy egg "crepe" is soft, slightly sweet, and perfect for breakfast or snack time. Made with just an egg, milk, and vanilla, it's a light and protein-rich option for little ones—and you! Add a touch of flour if you’d like a little extra structure.
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!
Notes
Can add ½ teaspoon of maple syrup or honey to sweeten if desired.
If adding the 2 tablespoon of flour, add 2-3 more tablespoon of milk.
Tried this recipe?Let us know how it was!