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Egg-Free Crepes

Egg-Free Crepes

(4 servings)    Printable Version
  • 1 cup all-purpose flour
  • 1 Tablespoon white sugar
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 2/3 cup water
  • 1/4 cup butter - melted
  • 2 Tablespoons vanilla extract
There's a couple tricks to making the most of this recipe. The crepes are a bit more tender than those made with eggs, so you need to use a gently touch when flipping. The best utensil to use is a very thin spatula. You could also slide the crepe on to a plate and invert it back into the pan. Wait until the edges appear almost crisp before flipping. It'll feel like you're cooking too long, but the underside really won't be overly browned at that point. The longer you can cook the first side, the easier they are to flip.

As for taste... I thought they were great. I was worried the amount of vanilla would be too much, but it was just right. Once you add a topping or a filling, these are just as good as crepes made with eggs.


Egg-Free Crepes


How To Make Egg-Free Crepes

In a large bowl, mix the flour, sugar and salt together.

In a medium bowl, mix together the milk, water, melted butter and vanilla.

Add the wet ingredients to the dry ingredients and beat until the batter is smooth. Cover and refrigerate for one hour.

When ready to prepare...

Place a large skillet over medium-high heat and coat generously with cooking spray.

Dollop two Tablespoons of batter into the pan. Immediately start to swirl the pan over the heat to spread the batter into a large circle. When the edges of the crepe appear dry and lightly browned, flip the crepe and cook other side until lightly browned.

Repeat with remaining batter. You can store finished crepes in the oven set at 200 degrees - placing parchment paper between stacked crepes.

To serve...

Fold crepes and top with cinnamon and sugar; sugar and squeeze of lemon; or fill with what ever you like. For savory crepes, I recommend cutting the sugar in half in this recipe.


Crepes Made without Eggs


Note: The batter doesn't have to be refrigerated, but it does help the crepes stay together (plus they seem a little rubbery if you use the batter immediately).


No Eggs Crepe Recipe



For best results, let this batter rest in the refrigerator for at least an hour before making the crepes.

Mr Breakfast would like to thank KingCurwood for this recipe.

Comments About This Recipe
What do you think of Egg-Free Crepes?
Overall Average Rating = 4 (out of 5)
Based on 5 votes.


From Herbivore

Recipe Rating (out of 5):

Who needs eggs? These were great!

Comment submitted: 3/29/2014 (#17379)



From Scarlett

Recipe Rating (out of 5):

I made this recipe when I was home alone one day. I followed the recipe, but when I tried to flip them they broke up. They felt a little rubbery but still tasted good!

Comment submitted: 1/22/2014 (#17270)



Official Member: Team BreakfastFrom Oats15 (Team Breakfast Member)

Recipe Rating (out of 5):

Turned out great. Thanks!

Comment submitted: 1/13/2014 (#17247)



From Jason P.

Recipe Rating (out of 5):

I didn't miss the egg at all. I made them because I didn't have eggs, not because I'm on a special diet, so I've had regular crepes recently and these are seriously every bit as good. It's almost weird to me that it worked so good.

Comment submitted: 9/18/2013 (#16536)



From mooch

Recipe Rating (out of 5):

These are really good and you wouldn't know that they are egg free. I added a little more sugar for the desert crepes. And for the savory crepes I left out the vanilla and cut the sugar in half. The one downside of this is that it gets very very thick while resting. You need to add water to thin it down just a bit, I ended up using about 4 tbsp of water before it was thin enough to make a crepe with, otherwise they turned out way to thick and way to small.

Comment submitted: 5/28/2009 (#8184)





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