“This is a great egg-free version of the classic French crepe that can be used as as snack, lunch item, or dessert (this was developed from the vegan version).” - by LESSA80
Ingredients
Adjust Servings
Original recipe yields 16 - 6 inch crepes
Directions
- In a medium bowl, mix together milk, water, melted butter, and vanilla extract. In a small bowl, thoroughly mix flour, sugar, and salt. Whisk flour mixture into milk mixture until batter is smooth. Cover and refrigerate 2 hours.
- Warm a medium skillet over medium-high heat. Coat pan with a small amount of vegetable oil and pour in about 2 tablespoons of crepe batter. Swirl pan to allow batter to spread out thinly. Cook until edges are crispy and golden, then flip to cook other side until lightly browned. Repeat with remaining batter.
Nutrition
Amount Per Serving (4 total)
- Calories
- 287 cal
- 14%
- Fat
- 15.3 g
- 24%
- Carbs
- 29.3 g
- 9%
Based on a 2,000 calorie diet
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Reviews (26)
Rate This Recipe
"I actually didn't refrigerate for 2 hours and they still turned out. This was a nice, simple recipe that worked perfectly for our needs. We ate the crapes with fruit and whipped cream. Yum!..." See more"
eggless
"We found this recipe excellent. Prepared as directed it turns out wonderfully. We has searched in the past for an eggless crepe recipe for our family and had given up when a teacher gave us this one..." See more. Having someone allergic to eggs is challenging and is frustrating for the person who is limited on what they can eat. This one is a real winner. Thanks."
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