The savory crepes without milk are a variant of the classic French crepes, suitable for those who are lactose intolerant or simply want a lighter version.
The recipe for crepes is made with water instead of milk and without butter, yet still maintains an elastic and soft texture.
Furthermore, the water gives a crepe that is thinner and crispy at the edges.
They are prepared in a few minutes with basic ingredients that are easily found in the pantry.
They can be served hot or cold, rolled, folded into a triangle or pouch, ideal for quick lunches, appetizers, or tasty dinners.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 10
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Preparing Savory Crepes
- 3 eggs
- 2.1 oz flour
- 3/4 cup water
- to taste fine salt
Tools
- 1 Bowl
- 1 Fork
- 1 Crepe Pan
Steps for Preparing Savory Crepes
To prepare the delicious savory crepes, take a bowl and break the eggs, then add the salt.
With a fork, not a whisk as it would create foam, beat the eggs.
Gradually add the water and then the sifted flour, always a little at a time, and mix energetically until you get a smooth batter without lumps.
If small lumps remain, you can pass the batter through a sieve or blend it with an immersion mixer to make it perfectly smooth.
Cover the bowl with a cloth or plastic wrap and let it rest for at least 15-30 minutes.
This rest time allows the flour to better absorb the liquids, making the crepes softer and more elastic during cooking.
Heat a 20cm crepe pan for a minute and use a kitchen brush or a piece of paper towel to spread a thin layer of oil or butter on the pan.
Pour half a ladle of batter, or adjust based on the size of your pan, in the center of the pan and immediately tilt it in all directions to distribute it in a thin and even layer.
Cook over medium heat for about 1-2 minutes, until the surface dries and the edges start to lift slightly.
Use a thin spatula to gently lift the edges. When it is solid enough, flip it with the spatula.
Let it cook for another minute, until it gets a slightly golden color.
Continue until the batter is exhausted, remembering to grease the pan every 2-3 crepes if necessary.
Stack the crepes on a plate, covering them with a cloth to keep them soft.
Storage
If you want to store already cooked crepes, stack them separating with parchment paper sheets and wrap them in plastic wrap. They last in the fridge for up to 2 days. To reheat them, just use a hot pan for a few seconds per side or a quick pass in the microwave.
Crepes can be frozen! After letting them cool, stack them with parchment paper between each one to prevent sticking. Place everything in a food bag or airtight container.
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FAQ (Frequently Asked Questions)
What can I substitute for the water?
You can replace it with plant-based milk or vegetable broth.
How can I make them more flavorful?
Add spices to the batter, such as paprika or turmeric.
