Eggless Water Crepes (Vegan)
Simple, thin, and tender vegan crepes made with water, oil, and baking soda—no milk or eggs. Perfect for sweet or savory fillings.
- Time
- 30 min
- Serving
- 459 kcal
- Ingredients
- ≈ $0.00
- Protein
- 9 g
Ingredients
- 1 Wheat flour 85 g
- 2 Sugar 10 g
- 3 Sunflower oil 15 ml
- 4 Baking soda 2 g
- 5 Vinegar 9% 5 ml
- 6 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Mix flour, sugar, and salt in a bowl.
Gradually stir in 180 ml warm water with a whisk until smooth and lump-free.
Dissolve baking soda in 1 tbsp vinegar, then fold into the batter until bubbly.
Add 10 ml oil and let the batter rest for 10 minutes.
Heat a skillet and lightly grease it with the remaining oil before pouring the first crepe.
Cook thin crepes for 1 minute per side until dry and lightly golden.
Tips
- Why it works
- Quench the soda with vinegar beforehand so it doesn't get neutralized by the water in the batter and leave a sour taste. Let the batter rest for 10 minutes so the soda spreads evenly and the bliny don't tear when frying.
- Substitutions
- Replace the sugar with honey (10 g). The bliny get a slight aroma, but the batter is thicker. Use lemon juice (5 g) instead of vinegar, but the bliny will be a bit tangy.
- Common mistakes
- If the bliny taste bitter, the soda wasn't fully quenched. Check: the batter should bubble right after you add the soda and vinegar.
- Storing and reheating
- Keep in the fridge for 2 days in a sealed bag. Reheat in a dry pan for 30 seconds per side or in the microwave for 20 seconds. Don't freeze, they turn tough when thawed.
- Serve with
- Serve with jam or condensed milk for breakfast, or with grated carrot and onion for a light lunch.
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