Why do eggless crepes tear more easily?

Eggs bind the batter and make crepes flexible. Without them, the crepe needs a little longer in the pan to set before flipping. Wait until the surface looks fully dry and the edges lift on their own.

Can I make these crepes dairy-free too?

Yes. Use an unsweetened plant milk such as oat or soy milk, and melted vegan butter or a neutral oil instead of butter.

What does the cornstarch do?

It makes the crepes a little more tender and helps them set and brown. You can leave it out and use 1 cup plus 1 tablespoon of flour instead.

Crepes Without Eggs: Easy Eggless Crepe Recipe

You don’t need eggs to make good crepes. Whether you’re cooking for someone with an egg allergy or you’ve simply run out, this eggless batter makes thin, soft crepes that fold and roll just like the classic version.

Eggs normally bind crepe batter and help it set, so this recipe makes up for them in three ways: a little extra butter for flexibility, a spoonful of cornstarch for tenderness and structure, and a proper rest so the flour fully hydrates. The crepes also need slightly longer in the pan before you flip them.

Crepes Without Eggs

Soft, thin crepes made without eggs, for an egg allergy or an empty egg carton.

Prep Time: 10 mins
Cook Time: 20 mins
Rest Time: 30 mins
Total Time: 1 hr
Yield: 8 crepes (9-inch)

Equipment

9-inch non-stick skillet or crepe pan

Ingredients

1 cup (120 g) all-purpose flour
1 tablespoon cornstarch
1 tablespoon granulated sugar
1/4 teaspoon salt
1 1/2 cups (360 ml) milk
3 tablespoons (42 g) unsalted butter, melted, plus more for the pan
1 teaspoon vanilla extract

Instructions

Whisk the flour, cornstarch, sugar and salt in a bowl.
Whisk in about half the milk to make a smooth, thick paste, then whisk in the rest of the milk, the melted butter and the vanilla.
Rest the batter for at least 30 minutes. Eggless batter needs the rest even more than regular batter, because there's no egg to hold the crepes together.
Heat the pan over medium heat and brush with butter. Pour in about 1/4 cup of batter and swirl to coat the bottom.
Cook for 1 1/2 to 2 minutes, until the edges are golden and the surface looks completely dry. Loosen the edges, then flip and cook 30 to 45 seconds more.
Repeat with the remaining batter, buttering the pan lightly every couple of crepes.

Serving suggestions

Serve with sliced bananas and maple syrup, lemon and sugar, jam, or any of your usual fillings.

Tips for eggless crepes

Don’t skip the rest. Thirty minutes makes the difference between crepes that hold together and crepes that tear.
Be patient before flipping. Wait until the top looks dry all over and the edges are golden. Loosen the whole edge with a thin spatula before you slide it underneath.
Use a non-stick pan. Eggless crepes are more delicate, so a good non-stick surface helps.
Keep them a touch thicker. Use a full 1/4 cup of batter per crepe rather than spreading them extra thin.

If they still tear, see the fixes in Why Are My Crepes Sticking, Rubbery or Tearing?. For the classic egg-based version, see the crepe batter ratio.

Crepes Without Eggs (Eggless Crepes)

Tips for eggless crepes

Frequently asked questions

Tips for eggless crepes

Frequently asked questions

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