Ingredients for Eggless Crepe For Egg Allergies
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How to Make Eggless Crepe For Egg Allergies
- In a medium bowl, whisk together 1 cup milk, 1/2 cup water, 2 tablespoons melted unsalted butter, and 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 1 cup all-purpose flour, 2 tablespoons granulated sugar, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, whisking constantly until a smooth batter forms. Avoid overmixing.
- Cover the batter and refrigerate for at least 2 hours (or up to overnight) to allow the gluten to relax for extra tender crepes.
- Heat a lightly oiled 8-inch nonstick crepe pan or skillet over medium heat. A lightly oiled griddle also works great.
- Pour 1/4 cup of batter onto the hot pan, tilting and swirling the pan to spread the batter evenly into a thin circle.
- Cook for 1-2 minutes per side, or until golden brown and cooked through. The edges will start to lift slightly when it's ready to flip.
- Stack the cooked crepes on a plate, covering with a clean kitchen towel to keep them warm and soft. Serve immediately with your favorite fillings, both sweet and savory.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
25g
Fat
39g
Carbs
10g
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Weeknight 30 Minutes Or Less Time To Make Course Cuisine Preparation Occasion North American Cobblers And Crisps Desserts American Easy European Refrigerator Beginner Cook Dinner Party Vegan Vegetarian Dietary Brunch Taste Mood Sweet Equipment Number Of Servings Presentation Served Hot 3 Steps Or Less From Scratch
