Description
This is a great egg-free version of the classic French crepe that can be used as as snack, lunch item, or dessert (this was developed from the vegan version).
Ingredients
- ½ cup skim milk
- ⅔ cup water
- ¼ cup butter, melted
- 2 tablespoons vanilla extract
- 1 cup all-purpose flour
- 1 tablespoon white sugar
- ¼ teaspoon salt
- 1 tablespoon vegetable oil
Instructions
- In a medium bowl
- mix together milk
- water
- melted butter
- and vanilla extract. In a small bowl
- thoroughly mix flour
- sugar
- and salt. Whisk flour mixture into milk mixture until batter is smooth. Cover and refrigerate 2 hours.
- Warm a medium skillet over medium-high heat. Coat pan with a small amount of vegetable oil and pour in about 2 tablespoons of crepe batter. Swirl pan to allow batter to spread out thinly. Cook until edges are crispy and golden
- then flip to cook other side until lightly browned. Repeat with remaining batter.
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 2 hrs 20 mins
Servings: 4