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City of Portland
Eggless Crepe for Egg Allergies

12 cup skim milk
1 cup all-purpose flour
23 cup water
14 cup melted butter
2 tablespoons white sugar
14 teaspoon salt
1 tablespoon vegetable oil


Mix milk, water, melted butter, and vanilla extract in a medium bowl. In another bowl, mix flour, sugar, and salt. Whisk both mixtures together until batter is smooth. Cover and refrigerate 2 hours/. Warm a medium crepe pan over medium heat. Lightly grease with vegetable oil and pour about 2 tablespoons of crepe batter. Twirl pan around to spread out the batter thinly. Cook until edges are golden, and then flip to cook other side.

Source: www.food.com