Milk-Free Crêpes with Water and Eggs

Cooking method

1. Step 1:

   

   How do you make milk-free crêpes with water and eggs? Gather your ingredients. Use a standard 1-cup (250 ml) measure for the ingredients. Use a refined, neutral-flavored oil. Adjust the sugar and salt to your taste.

2. Step 2:

   

   Take a bowl for the batter and pour in warm water — flour disperses more easily in warm water. Add the sugar and salt, beat in the egg, and whisk until smooth. No mixer needed; a whisk does the job perfectly.

3. Step 3:

   

   Pour the vegetable oil into the bowl of water — it keeps the crêpes from sticking to the pan. Sift in the flour along with the baking powder.

4. Step 4:

   

   Whisk the batter well again until all the lumps disappear. If your water was warm, this is easy and the batter comes out smooth. You may need a bit more flour — go by consistency; the batter should be about as thick as drinkable yogurt. If it seems too thick, whisk in a little more water. Let the finished batter rest on the counter for 15 minutes so the crêpes won't tear as they cook.

5. Step 5:

   

   Heat a skillet over high heat and brush it with a little oil. You'll only need to do this before the first crêpe; after that the oil in the batter takes over. Pour a portion of batter into the pan and swirl it in a circular motion to coat the whole surface.

6. Step 6:

   

   Cook the crêpes until golden on one side, then flip to the other. Adjust the heat as you go — they should brown quickly but not burn. Stack the finished crêpes on a plate.

7. Step 7:

   

   Serve the crêpes hot with sour cream, honey, or jam — or go savory with caviar or fish. They're also great for filling and rolling, since they're thin and hold together well. Enjoy!