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When I make crepes I use eggs, flour and milk for the dough and tiny amount of oil for the pan. I usually use whole wheat flower. Sometimes half-white half-whole wheat. They always end up very thin and perfect.

Replacing milk with various liquids (soy milk, almond milk...) seems to work fine.

I would like to stop using eggs, so I made several attempts with various egg substitutes, and I can't make it work for crepes. They always fall apart when I try to flip them.

Which ingredient would help with with that?

So far I have tried:

  • The Neat Egg
  • Ener G Egg Replacer
  • flax
  • extra oil
  • applesauce
  • bananas

Those all work for thick pancakes, but (at least not for me) for crepes.

There are questions related to replacing eggs, but are too generic:

eternal_student
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  • You could make dosas instead, which are completely vegan. They wouldn't taste like French crepes, but they behave like them. – FuzzyChef Dec 21 '20 at 02:07
  • what style of crepe and what size? – LightBender Dec 21 '20 at 06:23
  • @LightBender see ingredients I listed in the first paragraph. They have to be very thin. Size doesn't matter, but usually I use 9-inch pan – eternal_student Dec 21 '20 at 18:24
  • The ratio of egg:milk:flour (by volume) determine the style of crepe... French crepes are usually 2:2:1, east European crepes are usually something more like 1:4:4. You'll have better luck converting the east European style. The eggs are acting as a binder, so I use a flax seed based egg substitute mix and coconut milk and get pretty good results for small crepes. 16 inch crepes are more likely to tear. – LightBender Dec 21 '20 at 18:42
  • I use slightly more than twice as much milk as flour. Using eggs, I have been able to make 16-inch ones without problem. – eternal_student Dec 21 '20 at 18:47
  • 1:4:4 means that you use same amount of flour as milk? That would be way too thick. If the dough is that thick, it's impossible to make thin crepes. – eternal_student Dec 21 '20 at 18:49
  • Keep in mind those ratios are by volume... by weight the ratio is closer to 1:2:4. I generally make ease European crepes with 250g flour, 500ml milk, and 2 eggs (plus about a 1T (13g) melted butter). I usually pour a ladle of batter that spreads on its own about 6 inches (15cm) in diameter and it spreads beautifully to a 16 inch (40cm) crepe about 1/16th inch (1.5mm) thick. If I need a paper thin crepe, I'll add an additional 250ml of milk, but I prefer to let the batter sit in the fridge overnight to allow the gluten to autolyse a bit. – LightBender Dec 21 '20 at 20:27
  • I almost never weigh my ingredients. I assumed we were talking about volume. – eternal_student Jan 06 '21 at 17:59

1 Answers1

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First be wary of language barrier. In some regions/countries people are making crepes and calling tham pancakes. What in US is called pancakes in some regions/countries call for buttermilk and is called (for example) "Racuchy".

Anyway - use aquafaba. Just yesterday I made some crepes with it. They are nice, soft, "rolly" and apart from a little darker color there is almost no difference in texture. There is a little in taste but if you add any flavouring agent it's not palpatable.

SZCZERZO KŁY
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  • I added the link to wikipedia page on crepes. Hopefully that helps with language. – eternal_student Dec 21 '20 at 18:28
  • This: https://en.wikipedia.org/wiki/Aquafaba ? – eternal_student Dec 21 '20 at 18:31
  • @eternal_student So the crepes is crepes, polish nalesniki. I used aquafaba from chickpeas. In the beginning you might experiment with it. AF can easily be frozen and stored for long time (it also remove a little more water). beating it before adding dry ingredients etc. – SZCZERZO KŁY Dec 21 '20 at 22:14