Recipes  
Egg-Free Crepes
Egg-Free Crepes
Open in full-screen mode

Egg-Free Crepes

Preparation
10 MIN
Cooking
15 MIN
Makes
8 to 10 pancakes
Share

Ingredients

Preparation

  1. In a blender or in a bowl with a whisk, combine all the ingredients. Add more liquid, if needed.
  2. In a 23 cm (9-inch) non-stick skillet, brushed with butter, cook the crepes, one at a time, with about 45 ml (3 tbsp) of the batter until golden brown on each side. Place the cooked crepes on a plate, cover with foil and keep warm.

Comments

  1. I am a fan of big giant American pancakes, but SO always asks for thin pancakes, so I tried these. They were quick and easy to make. Followed directions with no substitutions, I could see that they might stick to the pan, so I ran the spatula under the crepe before attempting to turn. Served with strawberries and blueberries. I can’t imagine why it would take anyone two hours, or even have problems with this entry level recipe.

  2. Honestly, I have no idea why this was a top recipe when I searched for eggless crepes, this was a terrible recipe, the measurements are not accurate, the crepe sticks to the pan. I did everything in the description.. Please don't waste ur ingredients !

  3. Good evening, Ricardo. I am here to apologize on behalf of my grandson’s words. He is not a big fan of crepes or food for that matter. Your recipe was actually very nice but we needed more than the required amount of milk, in total it was 2 cups and a half. Please change the necessary amount of milk because I wouldn’t wish it upon another crepe maker to have to take one hour tweaking your recipe and taking another hour to cook them. We aren’t even French i’m not sure why he had used french words. Goodbye,

  4. Ricardo, can you please triple the recipe because I got only 3 crepes.

  5. It’s a wonderful recipe, they tasted fantastic. I would just recommend that you add a little bit more milk so that you can spread the batter on a pan without the need of crepe tools. Tastes great with nutella.

  6. this recipe could be a 5-star recipe because it tastes really good, but no matter what the batter always stuck to the pan and left me with scrambled crepe batter. I tried butter as it said, and then tried oil, but neither worked.

  7. Best crepe recipe ever! I have been eating crepes my whole life, once in a while I try something new, my eggs had expired, I will never go back. Thank you for this recipe, I'm very grateful!

  8. These were the best eggless crepes! Very quick and easy. I also substituted milk with coconut milk and water, great vegan option.

  9. Hi Ricardo, I’m very upset with this recipe. We doubled recipe (which should take 25min) so we also doubled the time (which is 50 min). But my friend and I began making crepes at 10:52 AM and finished making them at 1:16 PM!!!! I signed up for ricardocuisine.com just to leave this angry comment

  10. Excellent recipe! My grand daughter is strictly vegan so I tweaked this recipe slightly - used 1 cup coconut milk and then water to get correct consistency I wanted. Left out the vanilla extract and used coconut oil on a paper towel to wipe out the pans between crepes. Aside from the first crepe which is often a flop until correct temperature established, the rest were perfect and as light as a feather.

  11. !!

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.