Eggless crepe recipe. What? Aren’t crepes made mostly with eggs? And WHY would you want to try them without?
Basic crepes are a staple in our house, but what if you’re out of eggs, milk, or BOTH!? Or you’re dealing with a food allergy? Shop your pantry for these eggless crepe recipe ingredients that just might save you during quarantine.
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Crepe Kitchen Equipment
Substitute Pantry Ingredients
In times when fresh dairy is hard to come by there are a few handy substitutions I like to keep in my pantry:
Evaporated milk is regular milk that has had half the water removed from it. Easily stored in the pantry, evaporated milk can be used 1:2 parts with water to replace 2%, or undiluted to sub for whole milk .
Powdered milk is milk that has all of the moisture removed and needs to be reconstituted with water. It doesn’t taste great, but cooks up just fine. Just make sure to mix it up first and then use the well mixed liquid in your recipe.
Shelf stable boxed milk is available all over Europe and a a local Utah company Gossner’s produces them in the US as well.
Boxed dairy free milk is another great option for shelf stable milk alternatives. Almond milk, coconut milk, and cashew milk all sub well in recipes I’ve tried.
Powdered butter. Did you even know that was a thing!? I purchased some for our cabin because I was constantly running out of dairy and eggs (you can get powdered eggs too!)
Buy in BULK and freeze for later. Butter really does freeze alright for up to a year for salted butter and 6 months for unsalted. If you run into a sale or are worried about running out, buy it now and freeze for later.
Use other ingredients instead. Did you know you can sub greek yogurt, nut butter, or even an avocado depending on your recipe? For crepes I’d use the Greek yogurt! You can read more butter subs here.
Easy Eggless Crepe How To
Blend Crepe Ingredients
Gather your ingredients together and use a blender to whip up the liquid ingredients. (I love my Vitamix) Then slowly add the dry ingredients together while the blender is on medium-low.
After your batter is nice and fluffy use 1/4 to 1/3 cup of batter for each crepe. Pour onto heated pan as you quickly turn it and let the batter coat the bottom. When the top is matte and the edges pull away from the pan it’s time to flip the crepe.
Use a rubber scraper to loosen any edges and flip the crepe over to cook the other side. It only takes about 30 seconds to lightly brown and it’s ready to serve.
Because it’s a little time consuming I like to double or triple the recipe and make enough to freeze for another meal. Just place a sheet of wax paper between each crepe and place in a gallon size freezer bag.
Easy Eggless Crepes
- Crepe pan (or non-stick skillet)
- rubber spatula
- 1/2 cup milk
- 2/3 cup water
- 4 Tb butter melted
- 1 Tb vanilla
- 1 Tb Vegetable oil
- 1 cup All purpose flour
- 1 Tb sugar
- 1/4 tsp salt
- Add all wet ingredients to blender
- Mix together dry ingredients
- Slowly add to blender running at medium speed until thoroughly mixed
- Pour 1/4-1/3 cup batter onto heated pan and swirl until bottom is coated
- Cook until top is matte and edges start to pull away from pan, then use a rubber spatula to loosen any edges and gently flip crepe over to cook other side
- Place on plate and add fillings
- Roll up and add toppings, enjoy!
- If the batter doesn’t spread well enough on the bottom of pan add more milk or water.
- If you experience sticking, spray pan between crepes
Additional Easy Food Ideas
- Simple Dumpling Soup That Tastes Fancy
- Apple Donuts Healthy Party Foodie Treat
- Easy Chocolate Baked Donuts