(4 servings) Printable Version
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.
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.
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.
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).
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 =(out of 5)
Based on 4 votes.
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)
From Oats15 (Team Breakfast Member)
Turned out great. Thanks!
Comment submitted: 1/13/2014 (#17247)
From Jason P.
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)
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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