Savory Eggless Crepes Recipe

You might assume that crepes are crepes are only for ordering at a French cafe while you sip a latte. After all, they seem like they would be difficult to make: How are you supposed to concoct something so light and airy in the comfort of your own home? However, you may be surprised to find out that they're actually a lot easier to make than you may be assuming — and a lot easier to enjoy, even if you have specific food allergies.

In fact, you can even enjoy Kit Hondrum's savory cheese-stuffed crepes if you're allergic to eggs, as this recipe is egg-free. Hondrum, who blogs at Kit's Kitchen, explains  "Eggs in traditional crepes add just a tiny bit of rise, if any, so they aren't really necessary." She admits that, "The texture of these is not quite as soft and delicate as traditional crepes," but says, "if you can't have egg, these are a great option!"

Let's take a look at how to make these delicious crepes and get started!

Before you start the batter, you'll need to measure out the milk and then let it sit until it reaches room temperature. You'll also need to melt the butter. When the milk is finally warm enough, put the milk, butter, and flour in a blender along with a quarter of a teaspoon of salt. Hondrum used fine sea salt here, although table salt would be okay too.

Whizz the ingredients in the blender for 10 seconds. If your blender has different speeds, choose medium. If it doesn't, don't worry about it. Your batter will be blended — that's all that matters. Once the batter is mixed, let it sit for a half-hour at room temperature. "The resting time," Hondrum explains, "allows all the bubbles to rise to the top." If you like, you can even let the crepe batter rest overnight, as suggested by Joanna Gaines, although in that case, you should keep it in the fridge.

Cover the crepe with a few slices of Brie, then fold it over once, then once again. Cook your twice-folded cheese-filled crepe for one minute or until the cheese is melted. Flip the crepe onto a plate, then repeat the whole crepe-cooking process for the next crepes until all of the batter and cheese are gone. While Hondrum advises that "prepared crepes should be served right away," she allows that you can keep them in a warm oven until you'd like to eat them. If you'd like to make your crepes extra pretty, and/or add just a smidgen more flavor, she says you can also snip some fresh chives to use as a garnish.

As to when you'd serve these savory crepes, Hondrum suggests they'll work for breakfast or brunch and says that for the latter meal, "a side of sliced cucumbers, fresh berries, and prosciutto [along with] something bubbly like sparkling water, sparkling wine, or even kombucha" would be ideal. She also says the crepes would make a great lunch accompanied by a side salad.