Eggless Crepes

Served HotServed Hot
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Servings: 4 Preparation time:
Ingredients:
  • Corn Flour, Maize Flour, Whole-grain, White, Cornflour 1 Cup (Gluten Free Plain) Flour
  • Milk, Producer, Warm, hot 1.5 Cup( Semi Skimmed) Milk
  • Butter, 1 Tbsp (Melted) Butter
  • Brown Sugar, 1 Tbsp( Icing Sugar or Caster) Sugar
  • Salt, Common Salt, Rock Salt, Table Salt A pinch of Salt
  • Canola Oil, Vegetable Oil, Cooking Oil (for Greasing the Pan)
  • Garnish:
  • Whipped Cream, Fresh Cream Cream
  • Mixed Berries, Berries
  • Green Chutney, Mint Chutney, Mint Sprigs
  • Icing Sugar, Icing sugar
  • Honey, Honey

Instructions (Preparation Steps):

  • In a large mixing bowl , mix together Plain flour, Sugar and Salt.
  • In another bowl, mix Melted Butter and milk .
  • Now gradually add the Wet Ingredients to the dry, with constant whisking in between, making sure there is no large lump formation. Small lumps are acceptable.There is no resting required for this recipe.
  • Heat the non-stick pan on low heat,dab oil with a tissue paper just enough for greasing. Scoop a small ladleful of the batter onto the pan. Tilt the pan with a circular motion so that the batter coats the surface evenly.
  • When the bubbles begin to appear at approximately 1 minute and the bottom turns brown, flip the pancake with a spatula and cook for another 1 minute or so.
  • I could make 12 Pancakes with this measurement.
  • Transfer them into a warm plate, stacking the eggless crepes between a greaseproof paper.
  • To Serve, spread a layer of Whipped Cream inside the Eggless Crepes, scatter berries, dust icing sugar or a drizzle of honey and Enjoy.
  • Notes:
  • I have used a 25cm nonstick pan.

Cook's Tip:
You can leave a spoon in the vessel in which the milk is being boiled at low heat so that it does not get burnt at the bottom
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