Eggless Crepes Recipe
This easy Eggless Crepes Recipe makes soft, thin, and flexible crepes without eggs. Perfect for sweet or savory fillings, these quick homemade crepes are ideal for breakfast, brunch, or dessert.
Ingredients
- 1 cup all-purpose flour
- 1½ cups milk dairy or plant-based
- 1 tablespoon melted butter or oil
- 1 tablespoon sugar optional, for sweet crepes
- ½ teaspoon vanilla extract optional
- Pinch of salt
- Butter or oil for cooking
Instructions
- In a bowl, whisk together flour and salt.
- Gradually add milk while whisking to avoid lumps.
- Add melted butter, sugar, and vanilla (if using).
- Mix until smooth and thin (similar to heavy cream).
- Let the batter rest for 10–15 minutes.
- Heat a non-stick pan over medium heat and lightly grease it.
- Pour about ¼ cup batter into the pan and swirl to spread thin.
- Cook for 1–2 minutes until edges lift easily.
- Flip and cook the other side for 30–60 seconds.
- Repeat with remaining batter and stack crepes.
Notes
- Resting the batter improves texture and flexibility.
- Batter should be thin—adjust with milk if needed.
- Use low to medium heat to prevent burning.
- Stack crepes and cover with a towel to keep soft.
- Store in the fridge for up to 3 days or freeze for 2 months.