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 21 votes.

View all 24 comments for this recipe.

From No Nickname
Rating (out of 5):  

Comment under review by Mr Breakfast. Should appear within 24 hours.

Comment submitted: 3/18/2018 (#20539)

From B.D.S.

Tastes like a waffle cone.

Comment submitted: 7/12/2017 (#20356)

From Redhead77
Rating (out of 5):  

I made them because I had no eggs, not because of an allergy or anything. So I can compare them to crepes with egg in the batter. They compared pretty good. Crepes with egg are a little better, but these are a close second.

Comment submitted: 4/6/2017 (#20239)

From Paulette
Rating (out of 5):  

I refrigerated the batter about 45 minutes, but they just didn't hold together to flip at all. I had rumpled crepe crumbles, but they did taste good.

Comment submitted: 2/19/2017 (#20202)

From Wham2017
Rating (out of 5):  

I didn't refrigerate the batter, but it was still very good.

Comment submitted: 12/19/2016 (#20151)

From EggWay4
Rating (out of 5):  

I like them. Very satisfied.

Comment submitted: 11/2/2016 (#20104)

From Jazzylimespie

Didn't like it as much as everyone else. Tasted like play dough.

Comment submitted: 6/4/2016 (#19959)

From malini
Rating (out of 5):  

This was an awesome recipe! I didn't refrigerate mine because I was running out of time but they turned out great still! Also, the batter was a little thick for me so I added a couple tbsp of water to thin it out and it spread on the pan much more easily!

Comment submitted: 1/23/2016 (#19757)

From nancy
Rating (out of 5):  

Great recipe, real easy to make. They turned out very good and we didn't even miss the eggs.

Comment submitted: 1/9/2016 (#19736)

From Polly W. Doodle
Rating (out of 5):  

Absolutely delicious. I used sourdough starter in place of some flour and we devoured them.

Comment submitted: 10/2/2015 (#19576)

From BlueTeam
Rating (out of 5):  

Made them for my dad and he really liked them. They are very good.

Comment submitted: 6/13/2015 (#19447)

From Nomo Eggz
Rating (out of 5):  

This recipe turned out great. Tasted terrific :)

Comment submitted: 5/19/2015 (#19417)

From Kathy-3
Rating (out of 5):  

Added cinnamon to the batter which comes out of the pan very easily if you slide on to a plate and then put it back in the pan to cook the other side. I also rolled my with Crème Fraiche in the middle, strawberries and blueberries on top, and sprinkled with powdered sugar. My daughter-in-law is allergic to eggs and she LOVED them.

Comment submitted: 4/19/2015 (#19374)

From Tess

2 tbsp of vanilla essence was too much. And the batter was too thick so I doubled the amount of fluids.

Comment submitted: 12/13/2014 (#19149)

From I.B.J.
Rating (out of 5):  

This is a great recipe. My whole family loved it!

Comment submitted: 10/19/2014 (#19062)

From holdendardar
Rating (out of 5):  

Eh... mine tasted too much like dough. Just okay.

Comment submitted: 9/24/2014 (#19011)

From Zinah
Rating (out of 5):  

Amazing! Amazing! Amazing! Thanks so much.

Comment submitted: 9/19/2014 (#18999)

From Bob111
Rating (out of 5):  

Surprisingly very good.

Comment submitted: 9/6/2014 (#18986)

From Aaron G.
Rating (out of 5):  

Thanks. Worked good.

Comment submitted: 7/31/2014 (#18949)

From Herbivore
Rating (out of 5):  

Who needs eggs? These were great!

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

View all 24 comments for this recipe.

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