Egg-Free Crepes
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
Instructions
- In a blender or in a bowl with a whisk, combine all the ingredients. Add more liquid, if needed.
- 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.
Egg-Free Crepes