Eggless Dessert: French Crepe Recipe
This eggless crepe recipe requires less liquid than regular crepe batter, along with a bit of baking powder. You could serve them as is, or you could add your favorite filling. This time around I smothered the warm crêpe with butter, added a layer of apricot preserves, topped it with sweetened whipped cream and finished with fresh fruits.
Most French desserts contain eggs, but as I’ve mentioned in the past, one of my sisters-in-law is allergic to them. I’m always trying to find ways to make egg-free alternatives to please her sweet tooth. After many attempts, I’ve found that crêpes translate incredibly well without eggs, perhaps better than any other treat. Being able to watch her enjoying the dessert with a wide smile across her face makes it all worth it!
Yields: 8 servings2 cups all-purpose flour, +1 tablespoon
1 tablespoon baking powder
2-1/3 cups whole milk, or more if needed
1 tablespoon granulated sugar (optional)
2 teaspoons lemon juice (optional)
½ teaspoon pure vanilla powder (optional)
3 tablespoons canola oil (or any neutral oil)
¼ teaspoon salt
1 jar apricot preserves
3 tablespoons butter
8 fresh apricots, cut into thin wedges
whipped cream, store-bought
powdered sugar, for garnish
Combine the flour, baking powder and salt in a bowl. Sift the dry ingredients. Form a well in the center of the bowl. Pour in 2 cups of milk. Mix thoroughly by hand for about 3-4 minutes until the batter is smooth. Do NOT over-mix. Add the sugar, lemon juice, vanilla powder and 2 tablespoons oil.
Let the crêpe batter rest for at least 2-3 hours (I let it rest overnight). Be patient; this step is important.
Thin the crêpe batter with about 1/3 cup of additional milk (up to 2/3 cup).
Place your crêpe pan (or any flat pan) over medium heat. Grease it with a little oil using a silicone brush. Pour about ½ cup of the batter in the center of the pan. Lift the pan and then tilt and rotate it until the batter is evenly spread and forms a nice thin disk. Place it back on the stove. It should start bubbling after a few seconds. Lower the heat to low and flip the crêpe. Melt a pat of butter over the crêpe. Spread 2-3 teaspoons apricot preserves. Transfer to an individual serving dessert plate. Cover with sweetened whipped cream on one corner and top with apricots. Fold the crêpe into quarters.
Repeat until all the ingredients are used. Stir the crêpe batter as you go for uniform consistency.
Dust with powdered sugar and serve immediately.
The longer you let the batter rest, the better. It will still be good after 2-3 days in the refrigerator.
The first crêpe is never perfect. You might want to thin the batter with more water if the crêpe turns out too thick.
The best spatula to flip crêpes is the one from Ikea. It's long, flat, heat resistant and gentle on non-stick pans. And it's inexpensive .
I prefer using superfine sugar. It's fine-grained sugar and it dissolves much more quickly than the regular granulated kind.
I usually add a little salt to most desserts. Salt brings out all the flavors and will enhance the taste of your sweets.
I buy pure vanilla powder at my local market. It's called the Milk Pail Market. The address is 2585 California Street, Mountain View, CA 94040. You can also find it online.Published By: on July 27, 2010.