Easy and quick recipe to make delicious soft tender crepes without eggs. They can be filled with nutella, whipped cream, fresh fruits like banana, strawberries and are great for breakfast, brunch or snack.
A crepe is a type of thin pancake served with different type of fillings like chocolate spread, whipped cream, cream cheese and fresh fruits. I had my first crepe in Paris and was completely swooned by it. As I searched for traditional french crepe recipe, I found out that they are made with eggs, flour, milk, sugar and butter.
Owing to the fact that we don’t eat eggs at our home, I tried to make these crepes without eggs and after few attempts I could finally get almost the same texture and taste. The crepe recipe shared here is:
- Dairy free
- Kids friendly
- Easy to make
Blintzes vs Crepes: Blintz is a thin rolled pancake from Jewish cuisine and looks similar to crepe. However the major difference lies in the cooking style. We never cook the crepes again after rolling whereas blintzes are cooked second time also (pan fried) after filling and rolling.
Eggless Crepes Ingredients:
Flour: Use all purpose or plain flour for making thin crepes. I would not suggest using, whole wheat flour as they will yield thicker & chewier crepes.
Milk: Milk gives softness and tenderness to the crepes. Use whole milk for softer crepes. To make these crepes vegan (without milk), use almond milk or any plant based milk. Make sure the milk is at room temperature before you start making crepe batter.
Sugar: Some sugar is added to lightly sweeten the crepes. If you are making savory crepes, skip adding them
Salt: Little bit of salt enhance the taste as it balances the sweetness from all the fruits and filling.
Oil / Melted Butter: Fat gives the rich taste to the crepes and makes them soft also. I like to add melted unsalted butter in crepe batter but olive oil or any other flavourless oil also works fine.
These delicious, soft and warm crepes can be enjoyed with peanut butter, berry sauce, nutella, biscoff cookie spread or whipped cream accompanied by fresh fruits like blueberry, cheery, banana or strawberry etc. Some of the flavour combos that you can try-
Banana Nutella Crepes: I love to have these crepes with classic combination of banana and nutella. Instead of nutella, you can even use peanut or almond butter.
Apple Cinnamon Crepes: Warm crepes filled with tender juicy apple cinnamon filling makes for a perfect fall season breakfast. To make these crepes, add 1/4 tsp cinnamon powder to the crepe batter and use homemade or store bought apple filling.
Strawberry Cream Cheese Crepes: If you are looking for a Valentines’ day breakfast option, then this combination in an absolute flavour bomb. You can stuff the crepes with cream cheese filling, strawberry sauce and fresh sliced strawberries.
This recipe can easily be adapted to make savory crepes. Skip adding sugar and instead add salt, crushed black pepper, garlic powder and finely chopped chives or any herbs in the batter. For stuffing you can make caramelised mushrooms onion filling, spinach mushroom filling or any other vegetable filling of your choice.
Crepe vs Pancakes: The crepes are quite thin and delicate whereas pancakes are fluffy and thick. Most pancakes recipes will have eggs or baking powder which helps them rise. Though traditional crepe recipe has eggs but they can be made without eggs or rising agent too.
Hope you would like this no eggs crepe recipe. More breakfast recipes (all are eggless):
- Oats Pancakes
- Banana French Toast
- Blueberry Puff Pastry
- Whole Wheat Banana Pancakes
- Chickpea flour Savory Pancakes
- All Purpose Flour- 1 cup (120 gms)
- Milk / Almond Milk (room temp.)- 1+1/4 cup (281 gms)
- Oil / Melted Butter (unsalted)- 1 tbsp
- Vanilla Extract- 1/2 tsp
- Sugar- 2 tsp
- Salt- 1/4 tsp (optional)
- Oil- 2 tbsp (for cooking)
- For filling:
- Nutella / Biscoff / Fruit Compote
- Sliced Banana / Strawberries
(Note: You can use any plant based milk to make these crepes. The above recipe yield 7-8 crepes)
Take all the dry ingredients- flour, sugar & salt in a large bowl. Mix well.
Mix together all the wet ingredients- milk, oil / melted butter and vanilla extract. Add this mixture gradually to flour while whisking continuously to dissolve any lumps. Whisk it well till you get a smooth flowy batter.
(Tip: Even after whisking if you see small lumps in batter, pass it through seive once.)
Cover and let this batter rest for at least half an hour (or better overnight). I generally make these crepes for breakfast, so I make the batter a night before and store it in an airtight container in fridge.
Heat a non stick pan or skillet on medium heat. Spray or brush some oil on it and wipe off the excess with tissue. The pan should not be too hot otherwise the batter will stick to it and not spread evenly. Take 1/4 cup of batter and pour it on pan. Quickly lift the pan and swirl it around in circular motion. As the batter is thin, it will spread by itself.
Keep the flame to medium-low. Cook for 2 to 3 minutes. When the crepe batter seems to be cooked from top, try to lift the edges using a knife or spatula. If the edges are cooked, flip and cook other side for 1 minute.
Line a plate with kitchen tissue or cloth and place this crepe on it. Repeat to make other crepes as well.
Enjoy these warm soft crepes with any filling of your choice.
Why are my crepes puffing up?
If the crepes are puffing up that means the batter is thick. Add 2-3 tsp milk more to thin out the batter. Also, try lowering the flame as it could also mean the pan is too hot.
How to fold crepes?
Place a crepe on flat surface or plate. Spread some nutella, biscoff, peanut butter or cream cheese filling on it. Place sliced strawberries or banana on half of it. Fold the crepe into half and then in quarter.
How do you store crepes?
Line an airtight container with kitchen tissue. Place the leftover crepes on it and cover the top crepe with one more tissue. Close the lid tightly and store in fridge for 2-3 days. If you have used melted butter in recipe, the crepe may seem little stiff when out of fridge. Microwave then for 10-15 seconds before filling and folding.
1. The pan or skillet on which you are planning to make crepes should be well seasoned otherwise they will stick to it.
2. Please note crepe batter is thinner than a regular pancake batter. The trick is to check the back of spoon after dipping it in the batter. If it coats the spoon lightly (translucent coating), the consistency is perfect. Add some more milk or water in the batter if it seems thick.
3. Never cook the crepes for too long as it will make them crisp and they might tear up on folding.
4. Resting the batter is important as it gives flour the time to absorb moisture and thus helps in making crepes soft and light.
5. If you are making crepes for the first time, your initial 2-3 crepes may not turn our perfect but with little practice you will get there.
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(Disclaimer: This recipe was originally published on 17th September’2019 and has been updated with fresh images and tips.)
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