The sweet crepes without butter is a very simple recipe that can be prepared in just a few minutes, for those who do not like butter and want to avoid animal fats, or simply for those who prefer a lighter breakfast or snack.
The consistency of these crepes is achieved through the balance between liquid and dry ingredients, allowing you to create a smooth and fluid batter, without needing to add butter for cooking. The batter rests briefly before cooking, allowing the flour to better absorb the liquids, resulting in softer and more uniform crepes.
Perfect for pairing with creams and jams for sweet versions, or with cheeses, vegetables, or cold cuts for savory versions. The cooking is quick and easy: just a well-heated non-stick pan, which allows you to obtain a slightly golden surface without the risk of sticking.
Ideal to serve as a dessert, at birthday parties, as a snack, or as a rich and complete breakfast.
Crepes are always liked by everyone, young and old, and always bring joy, at least in my home.
With the same amounts, you can also prepare the savory version, just replace the sugar with salt.
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- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 20 Minutes
- Cooking time: 5 Minutes
- Portions: 6
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Making Sweet Crepes without Butter
- 1.2 cups flour
- 2 eggs
- 1 tbsp sunflower oil
- 1/4 cup sugar
- 1.25 cups milk
Tools
- 1 Bowl
- 1 Whisk
- 1 Crepes Pan
Steps for Making Sweet Crepes without Butter
To prepare the delicious sweet crepes without butter, we start by getting a bowl
Then break the eggs and add the sugar, and with a hand whisk beat energetically for one minute
then pour in the milk in a thin stream, continuing to beat with the hand whisk, and finally add the flour little by little.
until you get a homogeneous mixture. Then take the very convenient crepe pan from Chefmade, lightly grease it with a drop of seed oil, using some paper towel, and heat it up. Then pour a ladle of batter and spread it with the help of the spatula that comes with the Chefmade pan.
Cook for 40-50 seconds, until it has solidified and the edges come off easily, then turn it over to the other side and cook for another 40-50 seconds, and so on.
After cooking, let them cool and fill to your liking. In my recipe, I filled them with hazelnut cream and a sprinkle of powdered sugar. How will you fill them?
Storage and Notes
Crepes can be stored in the fridge for two to three days, in an airtight container or wrapped in plastic wrap, and you can reheat them before serving.
If you want to store them longer, you can freeze them. To prevent them from sticking together, place a sheet of parchment paper between each crepe and put them in a freezer bag or a container suitable for freezing. They can last up to 2 months in the freezer. When you want to use them, let the crepes thaw at room temperature or reheat them directly in the pan over low heat, covering them slightly to maintain moisture and softness.
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FAQ (Questions and Answers)
What flour can I use?
You can use either type 00 or type 1 stone-ground flour. In this case, they will remain slightly thicker.
You can use either type 00 or type 1 stone-ground flour. In this case, they will remain slightly thicker.
