The above are the actual volume amounts, based on reducing them from the 3 egg version. I just eye-ball it using a 1/4 cup measure.
But, if you want to get fancy, you could weigh the contents of 1/3 cup flour using a digital kitchen scale, multiply that by .50 to get the weight of .165 volume of flour. Might try it just for the heck of it. Then, put that in the 1/4 cup measure to see how far down from the rim it looks, for future reference.
A serious baker does most stuff by weight.
Can you convert that to metric?
Asking for the hosers.
If you take the time it takes, it takes less time. --Pat Parelli
American by birth; Alaskan by choice. --ironbender