This recipe makes about a dozen crepes.

Place all ingredients in a blender or food processor and pulse until smooth.

Heat a medium-sized (8-inch works well) non-stick skillet over medium-high heat. Wipe the surface lightly with canola oil before making each crepe.

Dollop about 3 Tablespoons of batter per crepe onto the pan and immediately start rolling and tilting the pan until the batter evenly covers the bottom. Cook for just a few seconds or until the top looks dry. Carefully loosen the crepe with a spatula and flip it over. After a few seconds the other side should be dry.

Fold into quarters or roll like a jellyroll and place on a plate (or leave them flat if you are going to stack them with filling). If you are going to use the crepes shortly, cover them with a clean tea towel.

Note: If making the crepes for a savory application, omit the sugar and nutmeg.


These crepes can be frozen and served later. Just let them cool before storing in an air-tight container. Use wax paper between the crepes to prevent sticking.

Mr Breakfast would like to thank rodgerj for this recipe.

Overall Average Rating = 4 (out of 5)

Based on 2 votes.

From CallMeFlower123

Rating (out of 5):

I can't express how much I love these crepes. I'm nuts about them!

Comment submitted: 1/4/2017 (#20162)



From Sheel E.

Rating (out of 5):

I liked this recipe.

Comment submitted: 3/31/2016 (#19853)



From Healthy E.

@Amyellen - In other recipes I make, it's 1/4 cup tofu for each egg you want to replace.

Comment submitted: 10/24/2013 (#16976)



From Amyellen

I am going to try this recipe later. I like to use rice flour. First I am wondering what is the ratio of 1/2 cup tofu to how many eggs? Does the tofu serve the same purpose as eggs?

Comment submitted: 6/1/2011 (#12742)

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