Egg-free Crepes

Egg-free crepes are an excellent alternative for those following a vegan diet or for those allergic to eggs. I will incorporate an Italian touch to the classic recipe to maintain the texture and the pleasant taste of traditional crepes. Here is the recipe:

Ingredients

• 250 g of all-purpose flour
• 500 ml of soy milk or any other plant-based milk of your choice (for example almond, oat)
• 2 tablespoons of extra virgin olive oil or sunflower seed oil
• 1 pinch of salt
• Sugar (optional, depending on whether you want sweet or savory crepes)
• 1/2 teaspoon of turmeric (optional, to add a bit of color in the absence of the orange from the eggs)
• Water, if necessary, to reach the desired consistency

Preparation

1. In a large bowl, combine the sifted flour and salt (and sugar, if you are preparing sweet crepes).
2. Add the olive oil and gradually start pouring in the plant-based milk, mixing with a whisk to avoid lumps. If you are using turmeric, add it at this point.
3. Mix until the mixture is smooth and homogeneous. If the batter is too thick, you can add a bit of water to reach the ideal consistency, which is that of liquid cream.
4. Let the batter rest for about 30 minutes at room temperature.
5. Heat a non-stick pan and, if needed, lightly grease it with a touch of oil.
6. Pour a moderate amount of batter into the pan and, tilting it, spread it evenly to cover the entire surface.
7. Cook for about 2 minutes or until the edge starts to curl up, then flip it and cook for another minute or until it is lightly golden.
8. Transfer the crepe onto a plate and cover with a cloth to keep it warm while you prepare the others.
9. Repeat the process until you have used all the batter.

Curiosity

Crepes are extremely versatile and can be served both sweet and savory. Once you’ve mastered the base, you can experiment with fillings and toppings of all kinds. Even though this recipe does not include any animal products, the olive oil provides an Italian touch that enriches the dish with a unique flavor.