Eggless Crepes Recipe with Strawberries and Nutella

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Ingredients

For Crepes

Flour: I've used plain flour (all-purpose flour) and cornflour. Feel free to swap in buckwheat or wheat flour for plain flour.

Milk: Full fat unsweetened coconut milk has been used in this recipe. It can be replaced with any unsweetened milk of your choice.

Carbonated Water: I've used sparkling mineral water. You can substitute it with club soda, seltzer or any unflavoured fizzy water.

Flavouring Agent: Vanilla essence has been used here. Lemon zest, orange essence works well too. Use your desired flavour or you can leave it out.

Seasoning: A pinch of salt helps to elevate the flavour and sugar to slightly sweeten the crepes. Since this is a sweet crepe recipe, I've used sugar, but it is optional. Feel free to leave it out or use any healthy sweetener -honey or maple syrup.

Coconut Oil: to coat the pan to prevent crepes from sticking to the base of the pan. You can replace it with butter or olive oil.

For Filling

Nutella: Chocolate spread to entice kids! You can go for a nut-free or healthy chocolate spread.

Nuts: I've used only walnuts, but any nuts make a good addition. Even combinations of mixed nuts and seeds make a healthy addition.

Fruits: Fresh strawberries have been used here. No doubt, strawberries combined with nuts and Nutella make crepes insanely delicious. But other fresh fruits - banana, raspberry, blueberry taste equally good. So go ahead and add whatever fruits you have in hand.

Step By Step Instructions

To make crepes

1. In a deep bowl, sift plain flour (all-purpose flour) and cornflour. Add salt, sugar, vanilla extract and mix until well combined.

2. Now add coconut milk and start whisking. Gradually add sparkling water and continue to whisk until you get a smooth and lump-free thin batter. Rest the batter for at least 20 minutes.

3. Heat the pan over a medium-low flame and apply coconut oil to the base of the pan.

4. Scoop the batter from a ladle or a cup (we have used a ¼ measuring cup as shown in the image) and pour into a pan.

5. Tilt the pan slightly on both sides so that the batter spreads and forms a thin layer on the base of the pan.

6. Cook for around 1-2 minutes or until the edges start to curl up and the base side starts to turn light brown. Flip it carefully and cook another side for a further 30 seconds.

Once done, remove it from the pan and put it on a plate. Repeat the process until the batter is finished or cook your desired number of sweet crepes and store leftover batter in the fridge. Stack the cooked French crepes on the plate.

Filling the Crepes

Spread Nutella on one side of the crepe. Top one side with halved or quartered strawberries and nuts. Fold the sweet crepe in half, and then fold it to form a triangle.

Serve extremely delicious eggless crepes straight away.

Variations and Substitutions

Milk: You can swap dairy or any unsweetened plant-based milk for coconut milk.

Healthy: For a healthy version of Nutella crepes, you can swap in wheat flour for plain/all-purpose flour.

Sweetener: Sugar can be substituted with honey or maple syrup.

Filling Variations

Fill crepes with whatever your child fancies. The options are endless if your child really wants to explore and choose something interesting. With their choice of fillings, they are more likely to eat them without any fuss.

Nuts and Seeds: You can use any nuts or seeds, such as almonds, pecans, cashews, pistachios, pumpkin seeds, melon seeds or you can combine a few nuts and seeds.

Fruits: Blueberries, raspberries, dried apricots and raisins make a great addition. Either a whole fruit or a drizzle of coulis makes a great addition.

Cream: Nutella and a dollop of cream make a lovely combination and are appealing for kids.

Chocolate and Banana: Fill crepes with chocolate and banana to make a delicious banana nutella crepe.

Tips and Tricks

I would highly suggest not substituting sparkling water with plain water. Certainly, you can substitute it with any carbonated water - club soda (soda water), seltzer, but not plain. The goal is to aerate batter specifically to get light, airy crepes with more of those tiny bubbles throughout, which you can't achieve with plain water.

Use full-fat unsweetened coconut milk to get tasty and flavourful crepes. You may be looking to substitute low-fat or reduced-fat coconut milk to reduce the fat content of the recipe, but trust me, it will spoil the taste, flavour and texture of the crepes.

I've used canned coconut milk, feel free to use homemade, freshly extracted coconut milk. But ensure to use only thick milk (obtained from the 1st extract) and not thin milk (obtained from the 2nd and 3rd extract).

Batter consistency is the key to a successful outcome. It must be extremely thin such that it spreads across effortlessly when you tilt the pan.

Always sift the flour and while mixing, add sparkling water gradually until flour is completely incorporated, resulting in a smooth lump-free batter.

Do not cook either on high flame or on a very low flame. Always cook at a medium-low flame. Maintaining the right temperature throughout is essential to get soft and delicate crepes.

If the crepes start to brown within a few seconds after pouring the batter or if the batter starts to set immediately after the batter hits the pan, making it difficult to spread, then it indicates the flame is too high.

Sometimes cooking on too low a flame for a long time or too high a flame results in crispy or rubbery crepes. Ensure the pan is not too hot, rather just hot enough so that when you tilt the pan, the batter must spread and form a thin layer over the base of the pan.

Notes

Ensure eggless crepe batter is extremely thin and smooth.

Resting batter is essential to get a soft, melt in mouth texture.

Store leftover batter in an airtight container in the fridge. It stays good for up to 4 days.

Make sure the pan is neither too hot nor too cold. Cook on a medium-low flame to ensure the crepes are soft. Maintaining the right temperature is very important.

Young kids may need an elder's assistance while flipping the crepe, as they are so thin and delicate that the chances of breaking them are high.

The number of crepes you yield may vary based on the size of the pan. 

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