Eggless Crpes
These Eggless Crêpes are SO DELICIOUS! Perfectly versatile, they're great for breakfast, lunch, or dessert and can be filled with your favorite ingredients.
Servings: 4 servings
Ingredients
Ingredients
- 2 cups unbleached all-purpose flour
- 2 1/4 cups almond milk at room temperature
- 2 tablespoons vegetable oil plus extra for greasing
- 2 tablespoons granulated sugar
- 1 tablespoon pure vanilla extract
Instructions
Instructions
- Step 1: In a mixing bowl, combine the flour and sugar. Mix well to ensure the sugar is evenly distributed.
- Step 2: Pour in the almond milk, vegetable oil, and vanilla extract. Whisk until completely smooth and free of lumps.
- Step 3: Allow the batter to rest for at least 30 minutes to absorb the liquid.
- Step 4: Preheat your skillet or crêpe pan over medium heat and lightly grease it with vegetable oil.
- Step 5: Pour about 1/4 cup of batter into the center of the pan and swirl to spread it into a thin layer. Cook for 1-2 minutes.
- Step 6: Flip the crêpe using a spatula and cook for an additional minute until lightly golden. Transfer to a plate and repeat.
- Step 7: Fill your crêpes with your favorite fillings and enjoy!
Equipment
- Mixing Bowl
- Whisk
- Non-stick skillet or crepe pan
- Spatula
- Measuring cups and spoons
- Ladle or measuring cup
Notes
- For a pourable batter, adjust with more almond milk if too thick.
- Ensure the pan is at the right temperature to avoid burning or sogginess.
- Keep cooked crêpes warm in a low oven while finishing the batch.
- Add a pinch of cinnamon or nutmeg to the batter for extra flavor.