Let’s see together how to make crepes without eggs, simple and very quick, decidedly lighter and more digestible, perfect both with sweet and savory accompaniments. Great for preparing pies when lasagna is missing, to fill with vegetables or cheeses and to gratinate in the oven, or to accompany with chocolate cream or jam, with cream or whipped cream. In short, crepes are one of the most versatile base batters and, without eggs, are suitable for those with intolerances, those following a vegan diet just like chickpea crepes. Let’s get to work and prepare the crepes without eggs.
If you’re looking for other egg-free dishes, check here:
Vegan mayonnaise
coffee and white chocolate mousse without eggs
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making crepes without eggs
- 1 1/3 cups plant-based milk
- 1 1/4 cups all-purpose flour
- 1 pinch salt
- 2 tablespoons extra virgin olive oil
Tools
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- Immersion Blender
- Crepe Pan
Preparation of crepes without eggs
In a container, place the milk and flour with the oil and salt. Use an immersion blender to make the mixture homogeneous. If you don’t have an immersion blender, you can use a hand whisk.
If you want to make sweet crepes, we can also add a pinch of sugar or a teaspoon of honey. Grease a non-stick pan with low edges with a drizzle of oil. Pour a small amount of batter, rotating the pan to spread it over the entire surface. You can also use the back of a spoon to spread the batter.
When the crepe detaches from the pan, after a minute, flip it and cook the other side. Cover with plastic wrap once cool, until ready to serve.
how to store the crepes
We can store them in the fridge for a couple of days on a plate covered with plastic wrap.
