This Easy Eggless Crepes recipe is a breeze to whip up and incredibly delicious! The batter creates perfectly thin crepes that won’t break, making them ideal for both savory and sweet variations. Plus, you’ll find 17 delightful filling ideas to inspire your culinary creativity!

Easy Eggless Crepes Recipe | Mommy's Home Cooking

Oriana’s Thoughts On The Recipe

Hey there, friend! If you’re looking for a simple yet delightful dish to add to your cooking repertoire, let me introduce you to my Easy Eggless Crepes recipe. I can’t tell you how often I’ve turned to this recipe when I need something quick and satisfying. Whether it’s a busy breakfast or a fun dessert, these crepes never disappoint! They’re not just delicious; they’re a fun canvas for your creativity in the kitchen!

You can whip up these crepes in no time, and they’re just as amazing with sweet fillings as they are with savory ones. I mean, who doesn’t love the idea of having a gourmet breakfast or brunch right at home? Plus, they’re perfect for my family members with food allergies, and I’m always thrilled when I can make a dish everyone can enjoy together.

And let’s be honest—these crepes are just so much fun to eat! You can fill them with anything your heart desires, from creamy chocolate spread to savory veggies. They open up a world of endless serving combinations that are sure to impress your family and friends. Trust me; once you try these eggless beauties, you’ll be hooked!

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.

What I Love About This Recipe

  • A Breeze to Whip Up: The batter comes together quickly, and you don’t need any fancy kitchen gadgets. Just a mixing bowl and a whisk, or a blender, are all you need to get started.
  • Food Allergy Friendly: These crepes are egg-free, making them perfect for those with food allergies. It’s always a relief to know that everyone can indulge in something delicious without worry. Plus, they can easily be made dairy-free by swapping out the milk for a plant-based alternative!
  • Perfectly Thin and Flexible: The batter creates perfectly thin crepes that won’t break when you fold or roll them. They’re the perfect vessel for all your favorite fillings!
  • Savory or Sweet? The Choice is Yours!: What I love most is that these crepes are ideal for both savory and sweet variations. You can get as creative as you want with the fillings!
A plate of folded crepes topped with strawberry compote and mint leaves, accompanied by a jar of strawberry sauce and a few strawberries on a light blue surface, showcases the delightful result of learning how to make crepes without eggs.

Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

  • Milk: Adds moisture and richness to the batter. Note: You can use any type of milk, including almond, soy, or oat milk for a dairy-free version.
  • Water: Helps to thin the batter for the right consistency.
  • Unsalted Butter: Provides flavor and helps prevent sticking. Note: You can substitute with vegan butter for a dairy-free option.
  • All-Purpose Flour: The base for your crepes. Note: If you’re gluten-free, try using a gluten-free flour blend.
  • Salt: Enhances the flavor of the crepes. Just a pinch goes a long way!
  • Granulated Sugar: Use sweet crepes to add a hint of sweetness.
  • Optional For Savory Crepes: Garlic powder and black pepper; add these for savory crepes, giving them a delicious kick!

Food Allergy Swaps

  • Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of milk, you can use use non-dairy milk like almond, soy, or oat milk. Use vegan butter instead of dairy butter. Many brands are available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter.

  • Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.

Potential Recipe Challenges & Pro Tips

  1. Batter Consistency: Sometimes, the batter can be too thick or too thin. Pro Tip: I highly recommend using a kitchen scale to measure the ingredients for better results. If your batter seems too thick, simply add a splash of water or milk to thin it out. Conversely, if it’s too runny, add a bit more flour to achieve the right consistency.
  2. Crepe Sticking to the Pan: Sticking can be a common issue when making crepes. Pro Tip: Make sure your pan is well-greased with melted butter before pouring in the batter. Use a non-stick skillet or crepe pan for the best results.
  3. Uneven Thickness: When cooking crepes, it’s common to have some areas thinner than others. Pro Tip: The batter needs to spread evenly across the pan, but if it’s too thick, it won’t spread as easily, and if it’s too thin, it may not hold together properly. Plus, if the pan is too hot in some areas, parts of your crepe might cook faster than others, making it hard to maintain that smooth, even texture. So, once you pour the batter into the pan, tilt and swirl it quickly to spread it evenly across the surface. You want a thin, uniform layer. Keep the heat on medium to allow for even cooking. Adjust as necessary, and watch closely; they cook quickly!

Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Blend

Combine all the ingredients in a blender. Blend the mixture until smooth and bubbles form on top, about 30 seconds.

Easy Eggless Crepes Recipe | Mommy's Home Cooking

Step 2 – Rest

Let the batter sit at room temperature for at least 30 minutes or overnight in the refrigerator in an airtight container (whisk before using). This allows the flour to hydrate fully and helps create a smoother texture.

Step 3 – Cook

Heat an 8 or 10-inch nonstick skillet over medium. When hot, lightly spray with nonstick cooking spray or butter. Add ¼ cups of 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. Then, loosen with a spatula, turn, and cook the other side for about 1 more minute. Crepes cook fast, so keep an eye on them! When the edges begin to lift from the pan, and the surface starts to look dry, it’s time to flip.

Pro Tip:

If you use a bigger skillet, add as much batter as necessary to cover the bottom of the skillet. For a 12-inch skillet, you will need to add 1/3 cup of batter.

Fill as desired and serve or store for later use.

Easy Eggless Crepes Recipe | Mommy's Home Cooking

Extra Recipe Tips For Success

  • Make the Batter in Advance: Letting the batter rest for 30 minutes to an hour helps the flour fully hydrate, making the crepes smoother and more elastic. It also allows the air bubbles to settle, which results in a more uniform texture when cooking.
  • Use a Non-Stick Skillet or Crepe Pan: A non-stick surface makes it much easier to flip the crepes without them sticking. A crepe pan is ideal because it’s shallow and has low sides, which makes flipping and swirling easier.
  • Heat the Pan to Medium: A pan that’s too hot will cause your crepes to cook too quickly, making them difficult to flip and sometimes burn. If it’s too cool, they won’t cook evenly.
  • Cook Until Edges Lift: Crepes cook fast, so keep an eye on them! When the edges begin to lift from the pan, and the surface starts to look dry, it’s time to flip.
  • Keep the Crepes Warm: Crepes are best enjoyed fresh and warm, but if you need to make a batch ahead of time, keep them warm by placing them on a baking sheet in the oven at low heat (around 200°F).
A close-up of crepes, crafted without eggs, topped with sliced strawberries, fresh mint leaves, and a drizzle of sauce on a plate.

17 Crepe Filling Ideas (Sweet and Savory) 

Sweet Filling Ideas

  1. Chocolate and Strawberries: Add a layer of chocolate hazelnut spread and sliced strawberries. Roll and serve.
  2. Dulce de Leche and Nuts: Add a layer of dulce de leche and chopped nuts. Roll and serve.
  3. Peanut Butter and Bananas: Add a layer of peanut butter and sliced bananas. Roll and serve.
  4. 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.
  5. Cinnamon Apples and Cream Cheese: Add a layer of cream cheese and then top apple pie filling. Roll and serve.
  6. Peaches and Whipped Cream: Add a layer of whipped cream and then a layer of fresh sliced peaches. Roll and serve.
  7. Mascarpone and Honey: Add a layer of mascarpone cheese and then drizzle with honey. Roll and serve.
  8. 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.

Storing and Freezing Instructions

Storing: Leftover crepes can be stored in an airtight container in the fridge for up to 3 days. Tip: Stack them on wax paper to prevent them from sticking together.

Freezing: You can freeze crepes by placing parchment paper between each one and sealing them in a freezer-safe bag. They’ll keep for up to 2 months. Just thaw and reheat in a skillet when you’re ready to enjoy!

Frequently Asked Questions

Can I make these crepes ahead of time?

Absolutely! You can prepare the crepes in advance, store them in the fridge or freezer, and simply reheat them when you’re ready to serve.

How do I know when the crepes are done cooking?

When the edges begin to lift from the pan, and the surface starts to look dry, it’s time to flip. Crepes should be lightly golden on the bottom. They usually take about 1-2 minutes per side.

Easy Eggless Crepes Recipe | Mommy's Home Cooking

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Recipe Card

A plate of folded crepes topped with strawberry compote and mint leaves, accompanied by a jar of strawberry sauce and a few strawberries on a light blue surface, showcases the delightful result of learning how to make crepes without eggs.

Easy Eggless Crepes

Oriana Romero
This Easy Eggless Crepes recipe is a breeze to whip up andincredibly delicious! The batter creates perfectly thin crepes that won’tbreak, making them ideal for both savory and sweet variations. Plus, you’llfind 17 delightful filling ideas to inspire your culinary creativity!
4.65 from 89 votes
Prep Time 5 minutes
Cook Time 15 minutes
resting time 30 minutes
Total Time 20 minutes
Servings 8 crepes

Equipment

Ingredients
 

Crepes Batter:

  • 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

Optional for Savory Crepes:

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 or 10-inch nonstick skillet over medium. When hot, lightly spray with nonstick cooking spray or butter. Add ¼ cups of 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. Then, loosen it with a spatula, turn it, and cook the other side for about 1 more minute. Crepes cook fast, so keep an eye on them! When the edges begin to lift from the pan, and the surface starts to look dry, it’s time to flip.
    NOTE: If you use a bigger skillet, add as much batter as necessary to cover the bottom of the skillet, i.e., 1/3 cup of batter for a 12-inch skillet.
  • Fill as desired and serve, or store for later use.
Oriana’s Notes
 
Don’t miss my favorite 17 CREPE FILLING IDEAS (SWEET AND SAVORY) above.
 
Storing: Leftover crepes can be stored in an airtight container in the fridge for up to 3 days. Tip: Stack them on wax paper to prevent them from sticking together.
 
Freezing: You can freeze crepes by placing parchment paper between each one and sealing them in a freezer-safe bag. They’ll keep for up to 2 months. Just thaw and reheat in a skillet when you’re ready to enjoy!
 
Food Allergy Swaps:
  • Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of milk, you can use non-dairy milk like almond, soy, or oat milk. Use vegan butter instead of dairy butter. Many brands are available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter.
  • Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
 
Potential Recipe Challenges & Pro Tips:
  1. Batter Consistency: Sometimes, the batter can be too thick or too thin. Pro Tip: I highly recommend using a kitchen scale to measure the ingredients for better results. If your batter seems too thick, simply add a splash of water or milk to thin it out. Conversely, if it’s too runny, add a bit more flour to achieve the right consistency.
  2. Crepe Sticking to the Pan: Sticking can be a common issue when making crepes. Pro Tip: Make sure your pan is well-greased with melted butter before pouring in the batter. Use a non-stick skillet or crepe pan for the best results.
  3. Uneven Thickness: When cooking crepes, it’s common to have some areas thinner than others. Pro Tip: The batter needs to spread evenly across the pan, but if it’s too thick, it won’t spread as easily, and if it’s too thin, it may not hold together properly. Plus, if the pan is too hot in some areas, parts of your crepe might cook faster than others, making it hard to maintain that smooth, even texture. So, once you pour the batter into the pan, tilt and swirl it quickly to spread it evenly across the surface. You want a thin, uniform layer. Keep the heat on medium to allow for even cooking. Adjust as necessary, and watch closely; they cook quickly!
  
 Extra Recipe Tips For Success:
  • Make the Batter in Advance: Letting the batter rest for 30 minutes to an hour helps the flour fully hydrate, making the crepes smoother and more elastic. It also allows the air bubbles to settle, which results in a more uniform texture when cooking.
  • Use a Non-Stick Skillet or Crepe Pan: A non-stick surface makes it much easier to flip the crepes without them sticking. A crepe pan is ideal because it’s shallow and has low sides, which makes flipping and swirling easier.
  • Heat the Pan to Medium: A pan that’s too hot will cause your crepes to cook too quickly, making them difficult to flip and sometimes burn. If it’s too cool, they won’t cook evenly.
  • Cook Until Edges Lift: Crepes cook fast, so keep an eye on them! When the edges begin to lift from the pan, and the surface starts to look dry, it’s time to flip.
  • Keep the Crepes Warm: Crepes are best enjoyed fresh and warm, but if you need to make a batch ahead of time, keep them warm by placing them on a baking sheet in the oven at low heat (around 200°F).
 
 
I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Calories: 120kcalCarbohydrates: 14gProtein: 2gFat: 6gSaturated Fat: 3gCholesterol: 16mgSodium: 81mgPotassium: 37mgSugar: 2gVitamin A: 190IUCalcium: 22mgIron: 0.7mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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Course Breakfast Dessert dinner
Cuisine French
Calories 120
Keyword crepes eggfree Eggless

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.

The recipe was originally posted in January 2019. The post content was edited to add more helpful information, and there was no change to the recipe in November 2024.  

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4.65 from 89 votes (81 ratings without comment)

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25 Comments

  1. Hi! I am gluten free, and love having crepe batter ready to go- it is a game changer of day-to-day meals. With any of my egg based crepe batters, I can only keep in fridge up to 48hrs because of the raw egg/mix can get salmonella that the fridge isn’t cold enough to kill.
    Do you know how long the eggless batter can be in the fridge? Thank you so much for your help!

  2. 5 stars
    These were so good!!! I’ve never made crepes before and these were so quick and easy and delicious! Thank you so much for the recipe!!!

  3. Firstly, thank you so much for the recipe. I always wanted to try making crepes,and to my surprise they were so perfect. I made them with a twist adding up some spicy curry it. Basically turning them into a bit Indian style ones. Everyone in the family them. Definitely gonna try again. Thank you. Love from India.

  4. 5 stars
    We’ve made these a couple times and they’ve turned out great! Only change we make is adding cinnamon to the sweet crepe batter 🙂

  5. 5 stars
    I first tried this recipe, as written, for my grandson who is allergic to eggs. The family loved them, especially my grandson. Then I needed a breakfast recipe to take to work but there were people on my team allergic to dairy, so I used plant based butter and almond milk, in the same quantities for the dairy items, and they turned out wonderfully!! We reheated them in the microwave and served with fresh fruit salsa. Everyone loved them and before I knew it they were all gone and everyone wanted the recipe. I’ve since made them several times, always with great success! Thank you for a wonderful recipe!

    1. Hello Kathy! It sounds like you nailed it! So glad you enjoyed this recipe. I hope my recipes inspire you to continue baking. Please make sure to reach out of you have any questions or special requests. I am happy to help! 🙂 Thanks so much for trying my recipe and taking the time to come back and let me know.

  6. I would like to make the crepes ahead of time for a brunch buffet after a wedding. How do i reheat them? My intension is to spread nutella in them then serve. Bride is allergic to eggs so i am looking for make-ahead, crowd-pleasing recipes.

    1. Hello Bernice! You can rewarm them in the oven or microwave. Oven: cover the crepes with foil and warm in a 250º F oven for 10 to 15 minutes. Microwave: reheat in a microwave for 15 seconds. I hope this helps!

  7. 5 stars
    I’ve made these crepes at least 20 times. They always come out so nicely. My whole family loves them. Thank you!!!

    1. Hello Tiffany! You can try using a dairy-free butter substitute, if you do try using this alternative ingredient, please let me know the outcome. Thanks for your interest in my recipe.?

  8. Hola, wow que buena receta y que increíble encontrar otra Oriana jajaja.

    Una pregu ta puedo substituir la mantequilla por aceite??

    Saludos
    Ps.I love your bolg

    1. Hola Oriana!! Muchisimas gracias por probar mi receta, me encata que te haya gustado. No te recomendaria sustituir por aceite ya que quedarian muy grasosas, ademas la mantequilla añade un rico sabor.

  9. 5 stars
    Hola Oriana, feliz de leer y preparar tus fabulosas recertas.
    Me encanto que compartieras tantas ideas para rellenarlas, ya tengo muy buenas ideas para mis futuros desayunos o cenas.
    Tanto mi abuela como mi mama preparaban las crepes rellenas con maiz, cebolla, bechamel y las granitaban con queso parmesano…una delicia ; )
    Aqui en Eslovenia tambien preparan crepes y se llaman palačinke, ademas como dato curioso que me gustaria compartir contigo es que se utiliza agua gasificada para la preparacion de la mezcla, aportandole esas burbujitas y consistencia que describes en tu post…puedes probar a ver como te va.
    Saludos y sigue asi…disfruto mucho leer tus post.

    1. Hola Mary! Que bueno leerte por aqui nuevamente ?. Las crepes saladas rellenas con maiz y salsa bechamel son una de mis recetas favoritas, que chevere que a te gusten tambien. Ahora que tengo mi recipe de crepes sin huevo las puedo preparar otra vez. La proxima vez voy a probar hacer las crepes con agua con gas, me parece que es una fanastica idea. Muchos saludos y un fuerte abrazo para ti! ?

    1. Hello Punam! Yes, they are super easy to make. Hope you give this recipe a try soon. Thanks for your interest in my recipe. Please come back and let me know how you like it. ?