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Eggless Crepes

Delicate and versatile eggless crepes that are perfect for sweet or savory fillings and can be prepared in just one bowl.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 crepes
Course: Breakfast, Dessert
Cuisine: French
Calories: 100
Ingredients Method Notes

Ingredients
  

For the Batter
  • 1 cup all-purpose flour Can substitute with whole-grain flour for a nuttier flavor.
  • 1.5 cups milk (or plant-based milk) Allows for dairy-free options.
  • 2 tablespoons melted butter (or oil) Switch to neutral oil for a dairy-free version.
  • 2 tablespoons sugar Can be omitted for savory crepes.
  • 1 teaspoon vanilla extract Provides a gentle sweetness.
  • 1/4 teaspoon salt Balances the flavors.

Method
 

Preparation
  1. In a mixing bowl, whisk together the flour, sugar, and salt until well combined and free of lumps.
  2. Gradually pour in the milk while whisking to maintain a smooth consistency. Then add melted butter (or oil) and vanilla extract, mixing until the batter is pourable and free from streaks.
  3. Ensure the batter is thinner than pancake batter, like heavy cream. If too thick, add milk a tablespoon at a time.
Cooking
  1. Heat a non-stick skillet over medium heat for 1-2 minutes. Lightly grease the pan with a smear of butter or a quick brush of oil.
  2. Pour a ladle of batter in the skillet's center; immediately tilt and swirl to spread into a thin circle (7-9 inches wide).
  3. Cook for about 1-2 minutes, until edges lift and the top surface is set. Use a thin spatula to check the underside for light golden coloring.
  4. Flip the crepe and cook for an additional minute until lightly golden. Slide onto a plate and stack to keep warm.
  5. Repeat for the remaining batter, serving warm with desired toppings.

Notes

For storing, stack crepes with parchment paper between them in an airtight container for up to 3 days. Reheat gently in a skillet or microwave.