Authentic home cooking from Greece, with US measurements. 
Crepes without Eggs and Butter (Vegan or Not)
This is a quick, filling, economical "meal" with ingredients found in 90% of homes. It's especially handy when other kids come over, and you want to make something right away.
Crepes without Eggs and Butter (Vegan or Not)
This is a quick, filling, economical "meal" with ingredients found in 90% of homes. It's especially handy when other kids come over, and you want to make something right away.
Open in Cookpad AppSteps
- 1
Measure the flour first using a cup. Then add the cold milk, oil (or melted margarine), and salt. Mix them with a whisk until it becomes a batter.
- 2
Place a small non-stick pan (about 6 inches) on the heat to warm up. Once hot, put a little margarine on the edge of a knife and spread it in the pan (repeat before spreading each crepe in the pan). This ensures they won't stick.
- 3
Fill a small coffee cup with the batter and spread it in the pan. Let it cook for a bit, then flip it over. Each crepe takes about 3 minutes (depending on the heat and pan).
- 4
If you use a larger pan, the crepes will be fewer and thinner.
- 5
You can top them with chocolate spread.
- 6
The secret to the batter is: use equal parts flour and milk, measured with the same cup.
- 7
Instead of chocolate spread, you can use cheese (any kind you like) with deli meats, vegetables, jam, or syrup (like pancakes). There are many variations for all tastes.
- 8
If not all crepes are eaten, place the leftovers in a food bag with parchment paper between them (if not, they will stick when frozen). Seal the bag and put them in the freezer.
- 9
When needed, take out as many as you want and heat them one by one in the pan for a bit, and they're ready to eat.
- 10
Enjoy your meal.
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