These super yummy crêpes without milk or butter are as light, fluffy, and delicious as the classic kind—but with a fresh, simple twist. Made with sparkling water, these crêpes have a soft, airy texture and a delicate bite. The gentle bubbles from the water give the batter just the right lift, and a touch of orange zest adds brightness to every bite.
Whether you’re avoiding dairy or just looking for a lighter breakfast option, these crêpes deliver on flavor, texture, and ease.
Why You’ll Love This Recipe
There’s something comforting and elegant about a stack of warm crêpes, and this version is especially lovable because it’s made with everyday pantry ingredients—no milk or butter needed. The batter comes together in minutes and cooks up quickly, perfect for quiet mornings or brunch with loved ones.
They’re subtly sweet and citrusy, making them a great base for both sweet and savory fillings.
What You’ll Need
Let’s take a moment to appreciate what goes into these dreamy, no-dairy crêpes:
- All-Purpose Flour – The foundation of the crêpes, keeping them soft yet structured.
- Sugar – Just enough to gently sweeten the batter.
- Salt – A small pinch that helps enhance all the other flavors.
- Eggs – They add richness and bind everything together.
- Vegetable Oil – Keeps the crêpes tender and prevents sticking.
- Vanilla Extract – Adds warmth and depth of flavor.
- Orange Zest – A bright, citrusy note that makes these extra special.
- Sparkling Water – The secret to the airy, delicate texture.
Super Yummy Crêpes (No Milk or Butter!)
Ingredients
- 2 cups (250 g) all-purpose flour
- 3 tbsp sugar
- A pinch of salt
- 3 large eggs
- 2 tbsp vegetable oil, plus extra for the pan
- 1 tsp vanilla extract
- 1½ tsp orange zest
- 1⅔ cups (400 ml) sparkling water, plus more if needed
Instructions
- In a large bowl, whisk together the flour, sugar, and salt until evenly combined.
- Make a well in the center and crack in the eggs. Pour in the oil, vanilla extract, and orange zest.
- Begin whisking while slowly adding the sparkling water. Keep mixing until the batter is smooth and has the consistency of heavy cream. If it seems too thick, add a splash more sparkling water.
- Let the batter sit for 10–15 minutes. This step is optional, but helps the flour absorb the liquid for a more consistent texture.
- Preheat a non-stick crêpe or pancake pan over medium heat. Lightly grease with a bit of oil using a paper towel or brush.
- Pour a small amount of batter into the center of the pan (about ¼ cup) and immediately swirl it to spread into a thin, even circle. Cook for 1–2 minutes, or until the bottom is lightly golden and the edges begin to lift.
- Use a spatula to gently loosen the edges and flip the crêpe. Cook the other side for about 30 seconds to 1 minute, until just set.
- Continue cooking the remaining batter, greasing the pan lightly as needed. Stack the finished crêpes on a plate and keep them loosely covered with a towel to stay warm.
Video
Serving and Storage Tips
These crêpes are lovely served warm, with fresh fruit, a sprinkle of powdered sugar, or a drizzle of honey. For a cozy dessert, try them with a bit of chocolate spread or your favorite jam.
Store leftover crêpes in the fridge, covered, for up to 2 days. To reheat, gently warm them in a non-stick pan or microwave. You can also freeze them (separated with parchment paper) for up to 2 months.
