One-ingredient crepes?!? Have I gone round the bend? Is the only ingredient “crepe” and this is a trick question? Nope, and nope.
This tasty bad-boy is the result of me waking up one day, scrolling through my Google feed, and seeing a Spanish article about one-ingredient crepes, with just enough information to interest me and have me spend the next hour hunting down this elusive unicorn.
Not just a Tiktok fad, I discovered it’s actually a recipe from the famous and fabulous Noma restaurant in Denmark, which was posted on TikTok by Alfredo Vozmediano Romero, an amazing private chef and culinary instructor who used to work there (you’ll find him on TikTok under @avozmechef and on Instagram @avozmechef).
Why you’ll love it
- I’m gonna go out on a limb here and guess it’s because it just has one ingredient!
- It actually tastes delicious, like a slightly caramelized nutty yet slightly cheesy (reminds me of ghee!) crisp crepe (I thought it would be bland).
- With just half a cup of milk as the only ingredient, it tastes naughty but only has roughly 93 calories!
- It’s a great way to use up leftover milk.
- It’s perfect for sweet or savory uses.
- You can use it to replace crepes, pancakes, crispy dosas, quesadilla outer layers, even taco shells!
Other tasty desserts
Well….milk obviously, these delicious morsels are basically crisped up milk skins. But not just any milk. Only fullfat fresh milk will do. No skimmed. or semi-skin or UHT here.
Trust me, I tested this recipe seventeen times after seeing how many other issues other people were encountering, and nothing else will work.
How to make it
This is….not actually a super easy recipe, and you totally do need to pay attention, know thy pan, know thy cooker, follow the instructions and tweak as needed until you get the hang of it.
This is not a soft malleable crepe, it’s crisp (and delicious) from all the caramelized lactose, and can briefly be molded after removing it from the pan. You’ll get the best results if you make this on an electric stovetop as it heats more evenly.
- Add half a cup of full-fat milk to a room-temperature non-stick frying pan which has a base of roughly 7.5 inches (19cm). This is probably your regular 9.5-inch (24 cm) pan.
- Turn the heat up full until the centre of the milk starts to boil slightly (you’ll be able to see quite a bit of bubbles covering the center of the pan) and then pay close attention while the bubbles increase and the milk puffs up. You want the whole surface to be puffed up (this will take about 45 to 75 seconds )and then turn the heat down as soon as the bubbles have reached the edge and there is a fine film over all the milk (extra photo here of what it looks like puffed up just in case you need it!)
- As soon as step two is completed, turn the heat down to medium-low. To be precise, if your stove has five settings with one being the lowest and five being the highest, turn it to 2. If it has nine settings, you’re going to need a 3 or 4, depending on how efficient and hot your stovetop runs (start at 3 and if things are going too slow, later you can always increase to four). This is slightly higher than some TikTok videos but it’s what I found worked best. Set a timer for fifteen minutes. When all the bubbles have deflated, you can use a spatula to gently push down the edges into the uncooked milk. These edges will be wasted later otherwise, they’ll be too brittle and fall off or make your crepe look very messy.
- Don’t touch your crepe (apart from any messy edges) and leave it to cook.
- At fifteen minutes, your crepe should have a slightly brown bottom and you shouldn’t be able to see any moisture boiling away in any of the bubbles. To test if your crepe is done, you can gently lift one of the edges with a spatula – if any milk comes bubbling out, it will need at least two minutes longer. If at seventeen minutes your crepe still isn’t done, your pan is too cold, increase the heat one more mark, and test every two minutes.
- When done, take your pan off the heat and start to remove your crepe from the pan. Keep in mind that it will set very quickly (in seconds) once you’ve removed it from the pan so if you want to fold it over, remove half of it, fold it gently over the other half (don’t press it completely flat, you won’t be able to fill it then and it might break), and then continue removing the remaining half from the pan. To make your crepe more flexible you can spray it with a few spritzs of water right before removing it from the pan. I tested doing this during cooking and it just extended the cooking time so save it for the end.
Stuff your crepe. These are delicate and don’t fold completely flat, so think more voluminous ingredients. My personal favorites are whipped cream, nutella and raspberries or strawberries, or for a savory twist, lots of cheese and leftover veggies.
You can microwave these crepes for one-two minutes to melt any cheesy filling but they don’t keep well so I recommend eating it as soon as possible.
What you’ll need:
- A measuring jug or measuring cups.
- A 9.5 inch non-stick pan. You can’t make this in a regular metal pan or cast-iron skillet, and it must be a quality non-stick pan without scratches (one that food doesn’t actually stick to!).
- A wooden, plastic or silicone spatula (not a metal one).
- A small plate to serve your yummy crepe on!
- It doesn’t matter whether you start with cold or room-temperature milk, if it’s cold it will just take a little longer.
- If you have an electric vitroceramic stove you’ll get better results as the heat is more even and easier to control.
- Match the size of the base of your pan to the hob that is the closest size. This will reduce cooking time and give a more evenly caramelized base.
- Do not let your crepe sit in the pan after spritzing it with water as it will immediately soften slightly and start to stick to the pan.
Did you make this recipe? Let me know how much you loved it with a star rating ⭐⭐⭐⭐⭐, review, and/or comment below.
- ½ a cup of full-fat fresh milk (120ml)
- Add the milk to a room-temperature non-stick frying pan. A 9.5-inch pan is best or the cooking time will be thrown off.
- Heat the pan on high until the milk starts to bubble in the center of the pan. Continue to heat on high while the milk foams up. When all the milk has foamed up, even at the edges of the pan (this takes between 45 to 75 seconds), and there is a thin film(skin) coating it all, turn the heat down to medium-low (set the stovetop to 2 if there are five heat settings, 3 if there are 9) and leave to cook for roughly 15 minutes.
- After a minute or two when the foam has subsided you can use a spatula to gently neaten the edges of the pan and push the lacey dried milk down into the crepe - otherwise, it will flake off later and leave you with a very ragged crepe.
- After fifteen minutes are up you should be able to see the bottom of the crepe has browned and when you loosen and lift an edge (gently) no milk should bubble out. If a little milk bubbles out, leave to cook for two minutes more. If a lot bubbles out, increase the heat one setting and cook another two minutes. Continue to test until done (no milk will bubble out). Remove the pan from the heat.
- Loosen the edges and gently, using a spatula and your fingers, remove the crepe from the pan. Spritzing with water right before removing will make the crepe more pliable but don't let it sit in the pan or it will "melt" and stick to it. The crepe will lose most of its flexibility seconds after being taken out so quickly bend to make a taco-like shape if you want to stuff it, or top it and eat it flat.
These crepes are super tasty and very low in calories but don't improve with age, so eat soon after making.
Serving Size1 crepe
Amount Per Serving Calories 93Total Fat 3.5gSaturated Fat 2.8gTrans Fat 0gUnsaturated Fat 2gCholesterol 20mgSodium 115mgCarbohydrates 6gFiber 0gSugar 6gProtein 4g