Dairy-free with simple ingredients.
- 2 cups flour
- 3/4 tsp salt
- 2 1/2 cups water
- 4 eggs
- 1/4 cup oil
- Vegetable oil
Combine flour, salt and water, beating at the medium speed of an electric mixer until smooth. Add eggs and beat well; stir in 1/4 cup oil. Refrigerate batter 1 hour (however, this step never happens at my house because my kids make this as an after-school snack—and they are not going to wait an hour—and they turn out fine).
Heat a nonstick frying pan over medium heat. Coat pan with a small amount of vegetable oil. Pour a small amount of batter (1/4 cup) into nonstick frying pan—lifting, tilting and turning the pan to thinly spread the batter around the base of the pan. When the crepe is starting to curl on the edges of the pan, flip the crepe with a turner. Cook on the second side about 1 minutes longer. *
Serve with topping off your choice. My favorite is to sprinkle a small amount of granulated sugar (1/2 tsp) on the crepe and roll up and enjoy. Other ideas include dairy-free chocolate chips, coconut, jam, fresh fruit.
*Note- I don’t know why, but the first crepe never comes out correctly. After researching this, I’m not the only one with this phenomenon. If you know why, I’d love to hear.