Can you make eggless crepes? Oooo yes, you can!
After a few failed attempts to make the perfect vegan crepes, that woudn't break when flipping, I finally nailed the ingredients ratio and now I am ready to share the recipe with you.
You do not need and egg replacement, you can practically stick to your ordinary crepe recipe, just need to focus on the dosage of each ingredient, so they wouldn't turn out too soft or too fragile and thin, difficult to flip.
Also, I find it beneficial to melt a little bit of coconut oil before making each crepe, so stick to the instructions below and there will be no problems!
I filled my crepes with walnut/agave/oat milk stuffing and served with fresh fruit and syrup.
QUANTITY
14
crepes
COMPLEXITY
Simple
TIME
30
Minutes
Ingredients
- 300 g spelt flour
- 30 ml agave syrup
- 20 ml rum
- lemon zest, about 1/2 tsp (I used store-bought, dried)
- 300 ml oat milk
- 200 ml sparkling water
- 20 g extra virgin coconut oil
Stir the dry ingredients, add the sweetener and rum.
Melt the coconut oil and set aside.
Gradually pour in the milk, constantly stirring with a whisk.
Lastly, pour in the coconut oil and combine the ingredients nicely.
On a heated pan, melt a little less than half tsp of coconut oil, then use a ladle to pour the mixture into the middle and then spread on the entire pan.
Let it brown and then flip, using a spatula.
Use a bit of oil on the pan before making each crepe.
That's it!
