Eggless Crepe for Egg Allergies
Delight in the simplicity of these Eggless Crepes, a perfect solution for anyone with egg allergies or looking for a lighter option without sacrificing flavor or texture. Made with pantry staples like all-purpose flour, cornstarch, and milk (dairy or non-dairy), these crepes are effortlessly versatile—ideal for both sweet and savory fillings. Their delicate, lacy texture is achieved through a smooth, lump-free batter and a quick swirl in a hot skillet, creating golden-brown perfection every time. Customize these crepes with vanilla for a sweet twist or keep them neutral for savory pairings. Ready in just 25 minutes, this egg-free crepe recipe is a must-have for allergy-friendly breakfasts, brunches, or desserts. Serve them folded or rolled, and fill them with everything from fresh fruit and jam to cheese or sautéed veggies for a dish that’s as adaptable as it is delicious!
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 tablespoon granulated sugar
- 1 pinch salt
- 1.5 cups milk (dairy or non-dairy)
- 0.5 cup water
- 2 tablespoons unsalted butter (or plant-based butter), melted
- 1 teaspoon vanilla extract (optional, for sweet crepes)
- 1 as needed cooking oil or butter (for greasing the pan)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, cornstarch, sugar, and salt until well combined.
Slowly add the milk and water while whisking continuously to create a smooth, lump-free batter.
Stir in the melted butter and vanilla extract (if using) until fully incorporated.
Cover the bowl with a kitchen towel or plastic wrap and let the batter rest for 10-15 minutes. This helps the ingredients hydrate and minimizes air bubbles.
Heat a non-stick skillet or crepe pan over medium heat and lightly grease it with a small amount of cooking oil or butter.
Once the pan is hot, pour about 1/4 cup of the batter into the pan, tilting and swirling quickly to spread the batter into a thin, even layer.
Cook the crepe for 1-2 minutes, or until the edges begin to lift and the bottom turns golden brown. Flip the crepe gently using a spatula and cook for another 30 seconds to 1 minute on the other side.
Remove the crepe from the pan and place it on a plate. Repeat with the remaining batter, greasing the pan as needed to prevent sticking.
Serve the crepes warm with your choice of fillings, such as fresh fruit, jam, Nutella, whipped cream, cheese, or sautéed vegetables. Fold or roll the crepes, and enjoy!
Nutrition Facts
Calories |
1064 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.7 g | 59% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 310 mg | 13% | |
| Total Carbohydrate | 137.2 g | 50% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 31.3 g | ||
| Protein | 24.6 g | 49% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 487 mg | 37% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 685 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
