Eggless crepes
Finally, a recipe for Crepes (crespelle) suitable for those who cannot or do not want to eat eggs!
Because no one should miss out on savoring this delight in various sweet and savory combinations: simple and just as tasty as the classic version and lighter.
Today’s version, which besides lacking eggs, replaces butter with seed oil, for lactose-intolerant individuals: truly a version for everyone, trying to maintain the characteristics of this delicious preparation as best as possible.
Using this basic recipe, then being neutral, you can, once ready, fill your Eggless Crepes with either sweet or savory fillings to prepare delicious desserts but also delightful appetizers or main courses.
The recipe to prepare Eggless Crepes is very simple and its batter requires only 3 ingredients: milk, flour, and oil. Once the mixture is obtained, after a short rest, you can cook the crepes in a crepe maker, or in a non-stick pan, just like traditional crêpes.
You will get thin and elastic Crepes, ideal for being filled with both sweet and savory fillings. The only caution is that the absence of eggs requires a few more minutes of cooking on both sides before being turned.
Initially, they might seem more “dry” almost crispy but once cooked and stacked on top of each other if you let them rest for a few minutes, they will become soft and flexible like the original ones.
In today’s recipe, I used cow’s milk, but in case of lactose intolerance or vegan guests, it is possible to replace it with a plant-based beverage like soy or almond (unsweetened if you want savory crepes, otherwise also sweetened).
Then once ready, you can decide to fill them with hazelnut spread, jam, fresh fruit, or in the savory version with cold cuts, cheese, and vegetables.
Related recipes
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 30 Minutes
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 132.55 (Kcal)
- Carbohydrates 10.74 (g) of which sugars 1.66 (g)
- Proteins 2.42 (g)
- Fat 9.17 (g) of which saturated 1.77 (g)of which unsaturated 7.04 (g)
- Fibers 0.29 (g)
- Sodium 77.91 (mg)
Indicative values for a portion of 40 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/4 cups whole milk (or unsweetened milk substitutes)
- 1 cup all-purpose flour
- 1/3 cup vegetable oil
- 1 pinch salt
- 1/2 vanilla pods (seeds only for the sweet version)
Tools
- Bowl
- Hand whisk
- Crepe pan
Steps
Place the sifted flour in a bowl, add the salt and oil (also the vanilla seeds for the sweet version). Mix with a whisk to combine the ingredients, trying to avoid the formation of lumps.
Start adding the milk, a little at a time, always stirring with the whisk until you get a smooth and homogeneous batter. Cover with plastic wrap and let it rest in the fridge for at least 30 minutes. After the time has passed, take the batter out of the fridge, stir quickly with a spoon and proceed with cooking
Place a non-stick pan on the burner or use the crepe maker. When they are hot, lightly grease with a little vegetable oil (for lactose intolerant or vegans) or with butter, removing the excess fat with a paper towel. Pour a scant ladle of batter and rotate the pan so that it is evenly distributed.
Let the Crepe cook for a few minutes over medium-low heat then turn it with a spatula and continue cooking on the other side. It should be slightly golden. Proceed with the others in the same way until you finish all the batter. Once done, stack the crepes on a plate and cover them with a dry cloth if not used immediately, otherwise fill them as you please.
STORAGE
Eggless crepes can be stored in the fridge, covered with plastic wrap for up to 2 days. I do not recommend freezing them because they would break once back to room temperature.
NOTES
For a lactose-free version, replace cow’s milk with the same amount of substitute milk beverages like soy or almond. Only caution if you want to prepare Crepes to be filled savory make sure such drinks are not sweetened. Obviously, to maintain the characteristic of Lactose-Free, DO NOT grease the pan with butter but use vegetable oil.
