Sweet crêpes without eggs

A drink takes me back to a school, a school I attended some time ago. A time so long ago that I can barely remember it: the unmade apron, the open satchel and the dirty hands from the drawings we made for our mother. A young woman directed us to the exit, to the bus that would take us home.

After a few rounds and a few laughs, I arrive at my driveway. My mum is waiting for me and gently escorts me into the house. Between questions about how it went and what I did, we arrive at the house and to my surprise, my mother says, “I made you crepes. I ask, “With Nutella?” My mother replied, “Yes,” and asked me if I wanted one.

This recipe is home for me, this recipe that brings back pleasant memories of the past. Since I can no longer eat eggs, I have tried to adapt the recipes that accompanied me throughout my adolescence to this new need. I must admit that, to my surprise, the recipe is really as good as the one with eggs. You have to try it to believe it!

This recipe is suitable for both sweet and savoury recipes. If you do not want to make a sweet version, you can replace the sugar with a pinch of salt and fill the crêpes with spinach, ricotta, courgettes, ham, or whatever you like. We can also replace the milk with a vegetable one. I recommend Alpro oat milk (very good).

You will not miss the egg in this recipe.

Sweet crêpes without eggs

Recipe by Cucina con passioneCourse: Autunno, Dessert, Farina, Food, Italia, Primavera, Regione, Stagione, Summer, Vaniglia, Winter, ZuccheroCuisine: ItalianDifficulty: Easy


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  • 350g milk

  • 200g 00 flour

  • 50g Seed oil

  • 60g sugar


  • Put the oil, milk and sugar in a bowl. Mix gently.
  • Add the sifted flour and mix with a whisk or electric mixer to avoid lumps.
  • Put a 22 cm frying pan on the heat, or a smaller one for smaller crepes. Add a little butter and, using a piece of paper folded over itself several times, spread it over the pan.
  • Pour half a ladle of the mixture into the frying pan and cover the entire surface by swirling the pan.
  • As soon as the crepes start to bubble (about 1 minute), turn them over and cook the other side for another minute.
  • Now fill the crepes. You can make small rolls, like the one in the picture above, or you can make the classic triangle. The choice is yours! And then all you have to do is enjoy these fantastic nutty crêpes!