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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: 30 minutes

Ingredients
  

Batter
  • ½ cup all-purpose flour
  • ¾ cup milk
  • 1 large 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

  • Blend the egg, milk, melted butter, flour, and salt until smooth, then let the batter rest briefly.
  • 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.
  • Cook until lightly golden, flip, and cook briefly on the other side.
  • 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.