How to Prepare Eggless Crepes

Craving a delicious, light breakfast or snack but need an egg-free option? These eggless crepes are the perfect solution! With a golden, crispy exterior and a soft, fluffy interior, they’re just as satisfying as traditional crepes—without the eggs. Whether you’re vegan, allergic to eggs, or simply looking for a new twist on an old classic, this simple recipe will have you whipping up perfectly tender crepes in no time.

Follow along with our easy steps and get ready to fill these delicious crepes with your favorite sweet or savory fillings!

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INGREDIENTS FOR 8 CREPES:

• Whole milk 300 g
• All-purpose flour 170 g
• Sunflower oil 50 g
• A pinch of fine salt
• Ground turmeric ½ teaspoon

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To make eggless crepes, place the flour, salt, and turmeric powder in a bowl. Add the vegetable oil.

Next, add the milk and whisk until the mixture is smooth and homogeneous. Cover the bowl with plastic wrap and let it rest in the refrigerator for 30 minutes.

After the resting time, stir the batter again before using it. Heat a crepe pan (about 22 cm in diameter) or a non-stick frying pan, and lightly grease it with a small amount of oil, removing any excess with a paper towel. Pour a small ladle of batter into the center and spread it evenly by tilting the pan.

Cook for one minute on medium heat, then flip the crepe using a spatula and cook for another minute. When golden, transfer the crepe to a plate. Continue this process for the remaining crepes, stacking them as you go. The eggless crepes are now ready to be filled with your favorite toppings!