Lactose-Free Crepes

Ingredients

• 250 g Wheat flour (type 45) (Sift to avoid lumps)
• 12 g Granulated sugar (About 1 tablespoon)
• 1 g Salt (A pinch)
• 15 ml Neutral vegetable oil (sunflower, grape seed or peanut) (About 1 tablespoon for the batter)
• 300 ml Plant-based milk (rice) (Can be replaced by oat, almond or coconut milk)
• 5 ml Vanilla extract or seeds from a vanilla bean (About 1 teaspoon)
• 3 units Eggs (Fresh, preferably at room temperature)

Instructions

1. Prepare dry ingredients

   Sift the flour into a large bowl, add the granulated sugar and the pinch of salt, then lightly mix with the whisk.

   Time: PT2M

2. Mix liquid ingredients

   In a second bowl, pour the neutral oil, the plant-based milk, the vanilla extract and beat the eggs. Mix until homogeneous.

   Time: PT3M

3. Combine the two mixtures

   Pour the liquid mixture over the dry mixture (or vice versa) while whisking vigorously to obtain a smooth batter without lumps.

   Time: PT3M

4. Batter rest

   Let the batter rest at room temperature for 15 minutes. This allows the flour to hydrate and eliminates any remaining lumps.

   Time: PT15M

5. Heat the pan

   Heat the non‑stick pan over medium heat. Lightly brush the surface with a little oil using a paper towel.

   Time: PT3M

   Temperature: 190°C

6. Cook the crepes

   Pour two ladles of batter into the hot pan, spread by tilting the pan to form a thin layer. Cook 1 minute until the edges lift, then flip with the spatula and cook another 30 s to 1 minute.

   Time: PT20M

   Temperature: 190°C

7. Keep warm

   Stack the cooked crepes on a sheet of aluminum foil, matte side down, to retain heat and fluffiness until serving.

   Time: PT2M

8. Serve

   Serve the crepes warm with the topping of your choice (jam, sugar, chocolate, fruit, etc.).

   Time: PT2M

Nutrition Facts

Calories

350

Protein

7 g

Carbohydrates

53 g

Fat

9 g

Fiber

3 g