Eggless French Crêpes
Serves: 6 crêpes
 
INGREDIENTS
  • ½ cup milk
  • 1 tablespoon vegetable oil
  • ¼ cup melted butter
  • 1 tablespoon vanilla extract
  • ⅔ - 1 cup water
  • 1 tablespoon sugar
  • A tiny pinch salt
  • 1 cup flour
To serve:
  • honey, whipped cream, powdered sugar
  • or toppings of choice
INSTRUCTIONS
  1. In a large mixing bowl, add the milk, oil, melted butter, vanilla extract, and ½ of the water, mixing well. To that, add the sugar and salt.
  2. Add the flour bit by bit and whisk to incorporate, making sure no lumps form. The batter should be a smooth runny consistency — add more water as required. Cover and chill the batter for 30-60 minutes in the fridge.
  3. To make the crêpes, heat a non-stick pan over medium-high heat. Brush the pan with a bit of butter or oil for the first crêpe. Pour a ladle of batter into the centre of the pan, and twirl the pan to spread the batter.
  4. When the edges start getting brown (you’re looking for crispy lace edges), use a spatula to release the sides and flip the crêpe. Cook for a few minutes on the other side. Repeat with remaining batter.
  5. Serve the crêpes with a drizzle of honey, some fresh whipped cream or ricotta, and a dusting of powdered sugar, or toppings of your choice!
Recipe by Sprig & Vine at http://sprigandvine.in/eggless-french-crepes/