This Easy Eggless Crepes recipe is super easy to make and absolutely delicious! The batter allows you to get the thin crepe without them breaking. Savory and sweet versions included. Plus, 17 Crepe Filling Ideas!
Eggless Crepes Recipe Highlights
I love crepes! They’re such an incredibly versatile base for so many dishes, from breakfast to dinner to snack or dessert… you just have to change the filling. So today, I’m super happy to share with you how to make crepes without eggs. Sweet and savory crepes!
The beauty about these eggless crepes is that the batter can be prepared to be sweet or savory. If you serve them with sweet fillings such as chocolate fruit, chocolate, and whipped cream, it’s nice to sweeten the batter a little with some sugar.
On the other hand, if you are going in a savory direction with fillings such as cheese, vegetables, chicken, I like to reduce the sugar and add a pinch of pepper, garlic powder, or even snipped chives or other herbs.
This Easy Eggless Crepes recipe is a keeper…SUPER easy to make and completely delicious!
What Are Crepes?
A crepe is a very thin pancake-style originating from western France. Compared to pancakes, crepes are much thinner and flat. We don’t use leavening agents like baking soda or baking powder in crepes as we do in pancakes. Crepes can be both sweet and savory so you can enjoy them throughout the day.
Eggless Crepes Step by Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- In a blender, combine milk, water, butter, flour, salt, and sugar. Blend the mixture until it is smooth and bubbles form on top, about 30 seconds.
- Let batter sit at least 30 minutes at room temperature or overnight in the refrigerator in an airtight container (whisk before using).
- Heat an 8-inch nonstick skillet over medium. When hot, lightly spray with non-stick cooking spray or butter. Add ¼ cup batter and tilt the pan in a circular motion so that the batter completely covers the bottom of the skillet. Cook until the underside of the crepe is golden brown, about 2 minutes. Loosen with a spatula, turn and cook the other side, about 1 more minute.
- Fill as desired and serve, or store for later use.
Tips And Tricks to Make Eggless Crepes
- A blender is a perfect tool for mixing up the batter.
- Crepe batter needs to be runny. Crepe batter is thinner than pancake batters, more like half-and-half than heavy cream. If your batter seems too thick and isn’t spreading in the pan properly, don’t hesitate to whisk in a few tablespoons of water to thin it out.
- Probably the most important thing about the crepe batter is that you need to let it rest in the fridge for at least 30 minutes before you try to make the crepes. This will allow the air bubbles to settle so that the finished crepes won’t have holes in them.
- Use a nonstick pan or a well-seasoned crêpe pan to cook the crepes.
Storing & Freezing Instructions
If you have too many egg-free crepes on your hands, you can pack them up in the fridge or freezer for later.
Leftovers
If not used immediately, let the crepes cool to room temperature and then stack them on wax paper, place in a sealable plastic bag, and refrigerate for up to 3 days
Freezer
If you’d like to freeze these eggless crepes, you can store them like you would in the fridge but in the freezer instead.
17 Crepe Filling Ideas (Sweet and Savory)
Sweet Filling Ideas
- Chocolate and Strawberries: Add a layer of chocolate hazelnut spread and sliced strawberries. Roll and serve.
- Dulce de Leche and Nuts: Add a layer of dulce de leche and chopped nuts. Roll and serve.
- Peanut Butter and Bananas: Add a layer of peanut butter and sliced bananas. Roll and serve.
- Whipped Cream and Strawberry Sauce: Add a layer of whipped cream and strawberry sauce. You also use your favorite preserve or jam. Roll and serve.
- Cinnamon Apples and Cream Cheese: Add a layer of cream cheese and then top apple pie filling. Roll and serve.
- Peaches and Whipped Cream: Add a layer of whipped cream and then a layer of fresh sliced peaches. Roll and serve.
- Mascarpone and honey: Add a layer of mascarpone cheese and then drizzle with honey. Roll and serve.
- Banana Pudding: Prepare a box of banana pudding, following box instructions. Add a layer of cooled banana pudding, then add chopped vanilla wafers and top with sliced bananas. Roll and serve.
Savory Filling Ideas
- Ham and Cheese: Add a slice of your favorite cheese and ham. Roll. If desired, warm the filled crepes in a skillet over medium heat. Serve.
- Rotisserie Chicken & Cream Cheese: Add a layer of cream cheese and then top with Rotisserie Chicken. Roll. If desired, warm the filled crepes in a skillet over medium heat. Serve.
- Goat Cheese & Mushrooms: Add a layer of goat cheese and then top with fresh sliced mushrooms. Roll. If desired, warm the filled crepes in a skillet over medium heat. Serve.
- Mozzarella, Tomato and Basil: Add a layer of mozzarella cheese and then top with fresh tomato slices and chopped basil. Drizzle with balsamic glaze. Roll. If desired, warm the filled crepes in a skillet over medium heat. Serve.
- Turkey and Pesto: Add a layer of sliced turkey and then top with pesto. Roll. If desired, warm the filled crepes in a skillet over medium heat. Serve.
- Ricotta, Mozzarella and Marinara Sauce: Add a layer of ricotta cheese and mozzarella, then add marinara sauce to your liking. If desired, warm the filled crepes in a skillet over medium heat. Serve.
- Brie and Asparagus: Add slices of brie cheese and 2-3 asparagus spears. Roll. If desired, warm the filled crepes in a skillet over medium heat. Serve.
- Corn, Béchamel Sauce and Parmesan Cheese: Make 2 cups béchamel sauce. Add 2 cups frozen or canned corn and 1/ 4 cup parmesan cheese. Fill the crepes with the corn mixture. Place crepes in a baking dish. Top filled crepes with any remaining sauce. Bake until hot and bubbly.
- Ricotta with Smoked Salmon: Add a layer of ricotta cheese and then top with smoked salmon. Roll. If desired, warm the filled crepes in a skillet over medium heat. Serve.
More Egg-Free Breakfast Recipes You’ll Love!
- Eggless Pancakes
- Eggless Waffles
- BEST Eggless French Toast
- Eggless Oatmeal Breakfast Cookies
- Eggless Blueberry Muffins
- Eggless Sugar Donut Muffins
- Eggless Baked Apple Oatmeal Muffins
- Eggless Banana Crumb Muffins
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Easy Eggless Crepes
Equipment
Ingredients
Sweet Crepes
- 1/2 cup (120 ml) milk
- ¾ cup (180 ml) water
- 1/4 cup (58 g / 2 oz)unsalted butter, melted
- 1 cup (140 g) all-purpose flour
- 1/4 teaspoon kosher salt
- 1 tablespoon (12 g) granulated sugar (see notes)
Savory Crepes
- 1/2 cup (120 ml) milk
- ¾ cup (180 ml) water
- 1/4 cup (58 g / 2 oz) unsalted butter, melted melted
- 1 cup (140 g) all-purpose flour
- 1/4 teaspoon kosher salt
- ¼ teaspoon garlic powder
- Pinch black pepper
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- In a blender, combine all the ingredients. Blend the mixture until it is smooth and bubbles form on top, about 30 seconds.
- Let batter sit at least 30 minutes at room temperature or overnight in the refrigerator in an airtight container (whisk before using).
- Heat an 8-inch nonstick skillet over medium. When hot, lightly spray with non-stick cooking spray or butter. Add ¼ cup batter and tilt the pan in a circular motion so that the batter completely covers the bottom of the skillet. NOTE: if you use a bigger skillet, add as much batter as necessary to cover the bottom of the skillet, i.e., for a 12-inch skillet, you will need to add 1/3 cup of batter. Cook until the underside of the crepe is golden brown, about 2 minutes. Then, loosen with a spatula, turn and cook the other side, about 1 more minute.
- Fill as desired and serve, or store for later use.
- A blender is a perfect tool for mixing up the batter.
- The Crepe batter needs to be runny. Crepe batter is thinner than pancake batters, more like half-and-half than heavy cream. If your batter seems too thick and isn’t spreading in the pan properly, don’t hesitate to whisk in a few tablespoons of water to thin it out.
- Probably the most important thing about the crepe batter is that you need to let it rest in the fridge for at least 30 minutes before you try to make the crepes. This will allow the air bubbles to settle so that the finished crepes won’t have holes in them.
- Use a nonstick pan or a well-seasoned crêpe pan for cooking the crepes.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
Recipe originally posted in January 2019, post content edited to add more helpful information, no change to the recipe in July 2021.
