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crepe recipe without milk

Easy and Delicious Homemade Crepe Recipe Without Milk

Amy
These savory crepes take only a few minutes each to make. And their taste is delightful. In just two easy steps, you will have a perfect thin crepe.
5 from 3 votes
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Prep Time 5 minutes
Cook Time 12 minutes
Resting 5 minutes
Total Time 22 minutes
Course Breakfast
Cuisine French
Servings 3
Calories 225 kcal

Equipment

  • 1 nonstick pan
  • ½ teaspoon
  • 1 Tablespoon
  • 1 Cup
  • 1 Whisk
  • 1 spatula
  • 1 Medium mixing bowl
  • Reynolds wrap
  • 1 Airtight container

Ingredients
  

  • 1.5 cups All-purpose flour
  • 1.5 cups water
  • 1 tablespoon extra virgin olive oil plus ½ teaspoon for nonstick pan
  • 1 large egg
  • 1 tablespoon sugar

Instructions
 

  • Combine the dry ingredients together in a medium mixing bowl. Using a whisk, stir it well.
  • Add the water, 1 tablespoon of the extra virgin olive oil and egg into the mix. Whisk all of the ingredients together. It should end up as thin batter.
  • Then let the batter set for five minutes.
  • Pour the remaining ½ teaspoon of extra virgin olive oil into nonstick pan. Using a paper towel, coat the pan.
  • Over medium heat, pour ½ cup of batter into pan. After about 2 ½ minutes, using a spatula turn the crepe over.
  • Cook that side for about 1 ½ minutes. When it is lite golden brown in areas, carefully remove from hot pan and place on a plate.

Notes

Top Tip

When making these, you won't need to cook the second side as long as the first. It's important to make sure they don't overcook.

Storage

These wonderful crepes unfortunately do not keep for long. So, it is a good idea to try and make just about as much as you think will be eaten. But if you do have leftovers, I have found that they are best to eat within a day of making them.
Wrap any leftover crepes in Reynolds wrap, place in an airtight container and refrigerate until the next day.
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