These easy single-serving crepes are surprisingly simple and perfect for when you don’t want to make a huge batch. I know crepes may seem intimidating, but I promise these aren’t; and as an added bonus, they are actually rich in protein and fiber!
I created this recipe a few years ago, sort of by accident, and was blown away by how easy, nutritious, and delicious they can be. My version — made with cow’s milk, oat flour, and powdered peanut butter — contains 380 calories, 21 grams of protein, and 11 grams of fiber. That’s including my filling and toppings (chocolate chips, sugar-free syrup, and drippy peanut butter). But whatever your needs and preferences may be, this recipe makes it easy to tailor the macros and ingredients to create your perfect plate.
These make a great vehicle for a variety of fillings and toppings — fruit, nut butter, Nutella, whipped cream, syrup, chocolate chips, and more.
You can whip them up for breakfast, lunch, or even dessert. They make a regular meal feel fancy and special!
Why you’ll love this recipe:
- Single-serving
- Quick and easy
- Simple ingredients
- High protein
- High fiber
This post contains affiliate links, which means I may earn a small commission at no additional cost to you. I only recommend products I personally use and love!
Products used in this recipe:
- PB Fit powdered peanut butter
- Oat flour
- Another oat flour option (Amazon prices fluctuate, but this one is a great value as well.)
- Non-toxic ceramic pan
Ingredients
6 TBSP flour of choice (or 4 TBSP flour + 2 TBSP powdered peanut butter or protein powder)
⅓ cup milk of choice (I used cow’s milk)
1 egg (or ¼ cup egg whites)
Splash of vanilla flavoring or extract
1-2 tsp sugar, honey, maple syrup or zero-calorie equivalent (less if using a more potent sweetener)*
Cooking spray
Directions
- Heat a small frying pan* to medium heat and spray with cooking spray.
- Mix all ingredients using a wire whisk, hand mixer or immersion blender. (It’s okay if a few lumps remain.) If using protein powder and the batter appears too thick, add 1-2 tsp milk to thin.
- If you have time, mix ingredients first, then let the batter rest while the pan heats. This improves texture.
- Pour a little less than ¼ cup batter into the pan and gently tip pan in a circle so batter reaches the edges the whole way around. Reduce heat to low.
- Using a silicone spatula, flip when tiny bubbles form across the surface and the crepe looks set and lifts easily. You only need to cook it for about ten more seconds on the second side.
- Place on plate; fill and roll immediately.
- Repeat for remaining crepes, spraying pan again as needed between crepes. If using an 8-inch pan, you should get about 4 crepes. Top as desired and enjoy!
*I used 1 tiny scoop stevia extract powder
*I used an 8-inch pan.
