Eggless Crepe For Egg Allergies Recipes
EGGLESS CREPES
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
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
EGGLESS CREPE FOR EGG ALLERGIES
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
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.
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- In a blender, combine all the ingredients. Blend the mixture until 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-inch nonstick skillet over medium. When hot, lightly spray with non-stick cooking spray or butter. Add ¼ cup batter and tilt the pan with a circular motion so that the batter completely cover the bottom of skillet. NOTE: if you use a bigger skillet add as much batter as necessary to cover the bottom of the skillet, i.e. for a 12-inch skillet you will need to add 1/3 cup of batter. Cook until the underside of crepe is golden brown, about 2 minutes. Loosen with a spatula, turn and cook the other side, about 1 more minute.
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