Dairy-free crepes
4 pers.
- Ingredients
- 500 ml Water
- 250g Flour
- 2 Large Eggs
- 1 tbsp sunflower oil
- 1 pinch of salt
- Place the flour in a bowl with a pinch of salt. Make a well in the center and crack the eggs into it. Add the oil and a little water. Gently mix with a wooden spoon, carefully incorporating the flour as you go. Gradually add the remaining water, mixing well to fully incorporate the flour and avoid lumps. Mix until you have a smooth batter.
- Let it rest for 1 hour in the refrigerator.
- Heat a pan with a drop of oil, removing any excess with a paper towel. Pour in a ladleful of batter and spread it evenly in the pan. Cook for 1 to 2 minutes on each side before serving.
Easily prepare these dairy-free crepes with this simple recipe. In just 10 minutes, make a smooth batter that needs to rest for an hour. Enjoy them with Nutella, fruit, or a squeeze of lemon.
Tips
If the dough is lumpy, give it a quick blitz with a mixer.
Why put water in pancake batter?
In this recipe, water will replace the milk. Oil will replace the rich texture of the milk. If you are lactose intolerant or vegan, you can also use plant-based milk such as almond, hazelnut, rice, or even coconut milk.
How can I make fluffy pancakes?
You can add 10 cl of beer to your batter to make the crepes extra fluffy. The key to perfect crepes is undoubtedly patience! Let your batter rest for an hour before cooking your crepes; this will allow the beer and yeast to fully blend, resulting in fluffy and light crepes.
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