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Breakfast for One

Easiest Crepes (Savory Crepe Pocket)

These savory crepe pockets are easy to make using a blender for the batter, then filled with sautéed spinach and melted cheese—perfect for a satisfying breakfast or elegant brunch.
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Yield: 6 crepes
Total Time: 20 minutes

Ingredients
  

Batter
  • ½ cup all-purpose flour
  • ¾ cup milk
  • 1 egg room temperature
  • 1 tbsp butter melted
  • 2 tsp sugar
  • ¼ tsp salt
For the Spinach Filling
  • 1 cup spinach leaves packed
  • ½ cup shredded cheese
  • 2 tbsp heavy cream
  • 1 tbsp unsalted butter
  • Freshly ground pepper

Instructions

  1. Blend the egg, milk, melted butter, flour, and salt until smooth, then let the batter rest briefly.
  2. Heat a nonstick skillet over medium heat and lightly coat with butter, then pour in a small amount of batter and swirl to coat the pan.
  3. Cook until lightly golden, flip, and cook briefly on the other side.
  4. Fill with sautéed spinach and cheese, fold into pockets, and serve warm.

Watch the Recipe

Notes

Letting the batter rest briefly helps the crepes cook more evenly and prevents tearing. Use a nonstick skillet and lightly oil or butter it between crepes for easy flipping and even browning. Fillings can vary—try sautéed mushrooms, ham, spinach, or herbs along with your favorite cheese.