Eggless Crepe For Egg Allergies Recipes

EGGLESS CREPE FOR EGG ALLERGIES

Eggless Crepe for Egg Allergies image

Some people may found themselves unhappy when other enjoy the desserts but they can not because of egg allergic or being vegan. In fact, most of dessert ingredient must have at least 2 eggs and hardly use egg replacer which original crepe recipe is one of them. I found some egg-free crepe recipe I am going to share Here is my own site that i write about crepe making http://crepes-makers.com/making-eggless-crepe/

Provided by PrinceOfThief

Categories Dessert

Time 20m

Yield 4-6 crepes, 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup skim milk
1 cup all-purpose flour
2/3 cup water
1/4 cup melted butter
2 tablespoons white sugar
1/4 teaspoon salt
1 tablespoon vegetable oil
4 dashes vanilla

Steps:

Mix milk, water, melted butter, and vanilla extract in a medium bowl. In another bowl, mix flour, sugar, and salt.
Whisk both mixtures together until batter is smooth. Cover and refrigerate 2 hours/.
Warm a medium crepe pan over medium heat. Lightly grease with vegetable oil and pour about 2 tablespoons of crepe batter. Twirl pan around to spread out the batter thinly. Cook until edges are golden, and then flip to cook other side.

EGGLESS CREPES

Eggless Crepes image

This is a great egg-free version of the classic French crepe that can be used as as snack, lunch item, or dessert (this was developed from the vegan version).

Provided by LESSA80

Categories 100+ Breakfast and Brunch Recipes Crepes Sweet

Time 2h20m

Yield 4

Number Of Ingredients 8

Ingredients

½ cup skim milk
⅔ cup water
¼ cup butter, melted
2 tablespoons vanilla extract
1 cup all-purpose flour
1 tablespoon white sugar
¼ teaspoon salt
1 tablespoon vegetable oil

Steps:

In a medium bowl, mix together milk, water, melted butter, and vanilla extract. In a small bowl, thoroughly mix flour, sugar, and salt. Whisk flour mixture into milk mixture until batter is smooth. Cover and refrigerate 2 hours.
Warm a medium skillet over medium-high heat. Coat pan with a small amount of vegetable oil and pour in about 2 tablespoons of crepe batter. Swirl pan to allow batter to spread out thinly. Cook until edges are crispy and golden, then flip to cook other side until lightly browned. Repeat with remaining batter.

Nutrition Facts : Calories 287.1 calories, Carbohydrate 29.3 g, Cholesterol 31.1 mg, Fat 15.3 g, Fiber 0.8 g, Protein 4.4 g, SaturatedFat 7.8 g, Sodium 241.1 mg, Sugar 5.6 g

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