Most crepe recipes yield about 22 to 24 crepes, which isn’t exactly convenient for a person who wants to eat breakfast alone.

It takes some effort. All you need are four ingredients — flour, butter, milk, egg — and a wire. The simplicity of the recipe also makes it suitable for a weekday breakfast.

You can always enjoy your crepes sweet, sprinkled with powdered sugar and lemon zest or with a spoonful of yogurt and fresh berries. Alternatively, you can top with a fried egg and fresh herbs, if you want something salty.

Finally, note that these crepes aren’t just for breakfast. You can make them whenever you feel like it, whether it’s 7 a.m. or 10 p.m.

What you will need:

  • 1/4 cup all-purpose flour, sifted
  • 1/4 cup plus 2 tablespoons whole milk
  • 1/2 tablespoon unsalted butter, melted
  • 1 egg
  • a little salt

How to make them:

  1. Beat an egg in a small bowl for a minute until frothy – the yolk and whites should be fully combined. Next, measure out one and a half tablespoons of the beaten egg.
  2. In a small bowl mix the flour, milk, butter, egg and salt.
  3. Whisk the ingredients together until there are no lumps.
  4. Heat a non-stick pan over medium-high heat, greasing the pan with a little butter.
  5. Drop 3 to 4 tablespoons of the batter into the center of the pan and invert the pan to cover the bottom. Bake the crepe for 45 seconds until the center of the crepe starts to look dry.
  6. With a spatula, flip the crepe over and cook for another 15 to 20 seconds until golden brown.
  7. If your crepe is misshapen, that’s okay. Your crepe has its own character!
  8. Fold the crepe in half and then again to create little luscious triangles. Repeat with the rest of the dough and serve while they are warm.