Eggless Crepe for Egg Allergies
- Reviews 4
Ready In: 20 mins
Serves: 4-6
Yields: 4-6 crepes
Ingredients
- 1⁄2 cup skim milk
- 1 cup all-purpose flour
- 2⁄3 cup water
- 1⁄4 cup melted butter
- 2 tablespoons white sugar
- 1⁄4 teaspoon salt
- 1 tablespoon vegetable oil
- 4 dashes vanilla
Directions
- 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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