How to make butter-free crepes? Here is the easy and quick recipe that will allow you to easily make delicious butter-free crepes. Great for a tasty breakfast or a quick dessert after a meal, they are ready in minutes. These crepes are a light alternative to the classic crepes recipe.
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- Difficulty: Easy
- Cost: Very cheap
- Rest time: 1 Hour
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 357.43 (Kcal)
- Carbohydrates 50.63 (g) of which sugars 6.94 (g)
- Proteins 18.44 (g)
- Fat 10.16 (g) of which saturated 5.21 (g)of which unsaturated 4.52 (g)
- Fibers 1.38 (g)
- Sodium 277.87 (mg)
Indicative values for a portion of 200 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 for 2 people
- 1 cup all-purpose flour
- 2 eggs
- 1 cup milk
- 1 pinch salt
Tools
- 1 Bowl
- 1 Spatula
- 1 Whisk
- 1 Ladle
- 1 Sieve
Procedure
I prefer a butter-free sweet crepes recipe so I can fill them as I like without worries or “guilt.” My favorite version is with a berry coulis, melted chocolate, or salted caramel.
Sift the flour into a large bowl, add part of the milk, and mix the ingredients to avoid lumps.
Once the ingredients are combined and there are no lumps, add the rest of the milk and a pinch of salt.
In another bowl, beat the two eggs with a whisk or fork to break them up and mix the yolk and white well. Now combine the eggs with the previously made batter, and the mixture is ready.
If you’re not in a hurry, let the batter rest in the refrigerator for 60 minutes, otherwise, 10-15 minutes are enough to allow the ingredients to blend and flavor.
At this point, take a non-stick pan, heat it over medium heat, and pour the batter onto it to make the crepes. I use a ladle to measure the batter and with the bottom or a spoon, I spread it to give it a uniform circular shape.
The pan should be warm, not too hot, to allow the batter to spread over the pan without immediately drying out and to have a thin and not overly thick layer.
When the crepe is cooked and starts to have a golden color, flip it over to complete cooking. When crepes are cooked, they easily tear apart; if you feel resistance, it might require another few minutes of cooking.
To keep the crepes warm, stack them on top of each other, and repeat until all the batter is used up.
Serve open or folded.
Your sweet butter-free crepes are ready!
Plating Tips:
My favorite thing is to make mini crepes with a diameter of 6-7 inches and then dress them with delicious fillings like jam or other sweet creams.
As a final tip, don’t underestimate sprinkles (pistachios, hazelnuts, almonds) which are fantastic inside crepes; if served with jam, you can dust everything with powdered sugar.
Wine Pairing for Sweet Crepes:
If you serve them before noon, I would avoid alcohol, but a nice juice; as an evening dessert, they pair well with a sweet wine like Moscato di Pantelleria or Greco di Bianco.
