Egg-Free Crepes
Preparation
10 MIN
Cooking
15 MIN
Output
8 to 10 pancakes

Egg-Free Crepes

Ingredients

  • 375 ml (1 1/2 cups) milk
  • 250 ml (1 cup) unbleached all-purpose flour
  • 30 ml (2 tbsp) canola oil
  • 15 ml (1 tbsp) sugar
  • 1 ml (1/4 tsp) vanilla extract
  • 1 ml (1/4 tsp) salt
  • Softened butter, for cooking

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.