Egg-free crepes are perfect if we want to prepare sweet or savory dishes with rich, important fillings, without making everything too heavy; moreover, they are also useful when we don’t want or can’t eat eggs. This type of crepe is very easy, prepared in less than half an hour, and very versatile. Egg-free crepes pair with every type of ingredient and can be customized according to recipes. We can prepare dishes of any kind, from appetizers to desserts. Their consistency varies depending on the preparations; I suggest making them a little thicker if they need to be filled, as they will hold the filling better without breaking. We can personalize them as we like, adding tomato paste, chopped basil, spinach, paprika; or, for sweet ones, honey, cocoa powder, cinnamon, grated citrus peel to the batter. For lactose intolerance, these delicious egg-free crepes can be made with plant-based or lactose-free milk. We can also use lactose-free butter to grease the pan.
Here you’ll find the gluten-free version for sweet and savory preparations; here the chickpea flour version and here, the basic version for desserts.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 15 Minutes
- Preparation time: 5 Minutes
- Portions: 12
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1 cup all-purpose flour
- 1 1/4 cups milk
- 1 pinch fine salt
- to taste preferred spices
- as needed butter (for the pan)
Tools
- 1 non-stick 6-inch pan
Preparation
1) In a bowl, pour the sifted flour and add the salt, any spices (depending on the use we will make of it), and gradually the milk.
2) Using a whisk, gently mix to avoid lumps until you have a smooth and fluid mixture. Let the batter rest for about 15 minutes, covered with a plate.
3) After the time has passed, heat the pan over low flame and, when it is hot, add a tiny bit of butter (about 0.14 oz) and let it melt without burning. Pour 2 tablespoons of batter, immediately swirl the pan to cover the entire surface.
4) Wait for the edges of the crepe to become golden, gently detach them from the pan (using a wooden spatula) and flip it to the other side (it will take a few seconds per side).
5) Add a pinch of butter to the pan whenever needed; it will help to easily remove the crepes. Place them on a plate, one on top of the other, until the batter is finished. Fill them according to your taste and needs. That’s it; the egg-free crepes are ready to use.
Lactose-free milk and butter can also be used in making our egg-free crepes.
