Super Yummy Crêpes (No Milk or Butter!)
These soft, airy crêpes are made without milk or butter, but they’re still incredibly fluffy and full of flavor. Sparkling water gives the batter its light texture, and a little orange zest and vanilla make them taste special. Perfect for filling with fruit, jam, or your favorite spread.
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Servings: 10 crêpes
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.
