When I was a kid, I thought crepes and pancakes were the same thing. My grandma would make my brother and I stacks of these delicious and perfectly thin and tasty crepes with lots of butter and syrup before school. Some times she would roll them up with raisins and sweet cheese or homemade jam. We had no idea how good we had it!
Now, I am not a terrible cook. I think I can hold my own with most common dishes and even a few Polish ones my Babcia’s and Dziadzia have showed me. However, learning to adapt recipes to be suitable for our boy’s food allergies, particularly when it comes to avoiding egg, has been a big learning curve. I did some online searching and found this Ricardo Cuisine Recipe for eggless crepes and they have been my go to ever since.
You Will Need:
1 1/2 cups of milk
1 cups of flour
2 tbsp of canola oil (I used vegetable cause it’s all I had)
1 tbsp of sugar
1/4 tsp of salt
1/4 tsp of vanilla (I used a whole tsp)
Butter for cooking (I used Pam)
Mix everything less your cooking butter (or Pam) in a bowl until nice and smooth. It should be runny so thin it out with more liquid if you need to. Pour batter into a hot pan, just enough to cover the bottom and cook until a golden colour. Flip them once.
Top with your favourite jam or syrup. The kids love jam on them and then rolled into a “pancake burrito” while I am partial to syrup.
I love that these are very quick, very easy and no special ingredients needed. Everything is already on hand. Breakfast has always been hard for our son being allergic to egg and banana. This recipe allows us to enjoy a typical breakfast all together.
The original recipe and instructions are available here: Egg Free Crepes – Ricardo Cuisine.
What are your favourite eggless breakfast dishes?