Easy Eggless Crepes

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk provides a dairy-free option, while water reduces costs.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative, while margarine is often cheaper.

In a blender, combine all the ingredients. Blend the mixture until it is smooth and bubbles form on top, about 30 seconds.

Let batter sit at least 30 minutes at room temperature or overnight in the refrigerator in an airtight container (whisk before using).

Heat an 8 or 10-inch nonstick skillet over medium. When hot, lightly spray with nonstick cooking spray or butter. Add 1/4 cup of batter and tilt the pan in a circular motion so that the batter completely covers the bottom of the skillet. Cook until the underside of the crepe is golden brown, about 2 minutes. Then, loosen it with a spatula, turn it, and cook the other side for about 1 more minute. Crepes cook fast, so keep an eye on them! When the edges begin to lift from the pan, and the surface starts to look dry, it’s time to flip. NOTE: If you use a bigger skillet, add as much batter as necessary to cover the bottom of the skillet, i.e., 1/3 cup of batter for a 12-inch skillet.

Fill as desired and serve, or store for later use.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens