For a long time, I’ve been meaning to share with you a recipe for egg-free crepes…
All the recipes you see out there include eggs and I decided to modify my favorite recipe to get the same results.
EGG-FREE SPELT CREPES - recipe makes about 20 small crepes
1 ½ cups of organic spelt flour, sifted ½ tsp kosher salt 2 cups soy milk, plus 6 tbs 4 ½ tsp egg replacer mix 5 tbs butter 1 tbs Olive oil, for skillet ¼ cup water, if needed
- In a small sauce pan over low heat, melt the butter. Set aside.
- In a small bowl, mix together the egg replacer mix with 6tbs of soymilk. Whisk together and set aside.
- In a large bowl, sift flour and salt using a fine sieve. Set aside. It’s important to sift using a fine sieve, because organic spelt flour has little flakes that we should not include if we want a smooth crepe batter.
- Pour remaining soy milk into a blender. Add the melted butter, egg replacer mix and flour. Blend well for a few minutes. Place the crepe batter in the same blender cup in the fridge to rest for at least 2 hours. I made the batter in the morning to use later in the afternoon.
- When you’re ready to use the batter… move it around and see if it has the consistency of a light pancake batter. If it’s too thick, add ¼ cup of water to make it thinner.
- Heat a small non-stick skillet over medium heat. Add 1 tbs olive oil and spread out using a paper towel.
- Pour one ladleful of batter into skillet into skillet, turning and tilting skillet as you’re pouring the batter. The idea is to coat the bottom of the skillet with a thin layer of batter. Don’t be discouraged if the first few ones are not as you expect. It took me a few tried to get the right rhythm of ladle and skillet.
- Loose the edges of the crepe using an off-set spatula. You’ll see the crepe bubble a little, very similar to pancakes. Loosen the crepe delicately from the pan using a silicone spatula. When you can move the crepe loosely by just shaking the skillet, after about 1 minute of cooking, flip the crepe using the silicone spatula.
- Cook on the other side for about 30 more seconds. Just slide the crepe out of the skillet onto a plate lined with wax paper.
- Repeat the process all over until you finish the crepe batter. Pass the oiled paper towel once in awhile in between crepes, as needed.
Serve immediately or store in an air-tight container for about 2 weeks. The crepes have so much butter, they will not stick.
If you do store any in the fridge, just heat the up in a warm skillet for about 1 minute to make them soft and pliable again. I used these crepes to make my Gateau de Crepes. They’re also delicious to eat as a dessert with a filling of cajeta/dulce de leche or fruit jam.