Eggless Crepes

This is a great egg-free version of the classic French crepe that can be used as as snack, lunch item, or dessert (this was developed from the vegan version).

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1/2 cup skim milk

2/3 cup water

1/4 cup butter, melted

2 tablespoons vanilla extract

1 cup all-purpose flour

1 tablespoon white sugar

1/4 teaspoon salt

1 tablespoon vegetable oil

In a medium bowl, mix together milk, water, melted butter, and vanilla extract. In a small bowl, thoroughly mix flour, sugar, and salt. Whisk flour mixture into milk mixture until batter is smooth. Cover and refrigerate 2 hours.

Warm a medium skillet over medium-high heat. Coat pan with a small amount of vegetable oil and pour in about 2 tablespoons of crepe batter. Swirl pan to allow batter to spread out thinly. Cook until edges are crispy and golden, then flip to cook other side until lightly browned. Repeat with remaining batter.

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