Yogurt Crêpes - Without Milk or Butter

Ingredients

• 3 eggs
• 2 containers plain yogurt (approximately 125g each)
• 1 tbsp sugar (or brown sugar)
• 1 tbsp sunflower oil
• 1 sachet vanilla sugar (approximately 7.5g)
• 200 g T45 flour (all-purpose flour)
• 250 ml water

Steps

1. 1

   In a large mixing bowl, crack the 3 eggs.

2. 2

   Add the 2 containers of plain yogurt (approximately 250g total) to the eggs.

3. 3

   Add 1 tablespoon of sugar (or brown sugar), 1 tablespoon of sunflower oil, and 1 sachet of vanilla sugar.

4. 4

   Whisk the mixture until smooth.

5. 5

   Gradually incorporate 200g of T45 flour into the wet ingredients, whisking constantly to prevent lumps.

6. 6

   Pour in 250ml of water and continue whisking until the batter is fluid and homogeneous.

7. 7

   Heat a lightly oiled crêpe pan or non-stick skillet over medium heat.

8. 8

   Pour a small ladleful of batter into the pan, swirling it quickly to cover the bottom in a thin layer.

9. 9

   Cook for 1-2 minutes until the edges begin to lift and the bottom is golden, then flip and cook the other side for about 30-60 seconds.

10. 10

    Repeat with the remaining batter.

Notes

The author notes that these crêpes are made without milk or butter, using yogurt for texture. Some commenters suggest they may stick slightly more than traditional crêpes, so make sure the pan is well heated and properly seasoned or oiled.

Nutrition per serving

• dessert
• breakfast
• crêpes
• dairy-free
• no butter
• yogurt
• French cuisine
• snack