When I make crepes I use eggs, flour and milk for the dough and tiny amount of oil for the pan. I usually use whole wheat flower. Sometimes half-white half-whole wheat. They always end up very thin and perfect.
Replacing milk with various liquids (soy milk, almond milk…) seems to work fine.
I would like to stop using eggs, so I made several attempts with various egg substitutes, and I can't make it work for crepes. They always fall apart when I try to flip them.
Which ingredient would help with with that?
So far I have tried:
- The Neat Egg
- Ener G Egg Replacer
- flax
- extra oil
- applesauce
- bananas
Those all work for thick pancakes, but (at least not for me) for crepes.
There are questions related to replacing eggs, but are too generic:
- How to make pancakes/crepes without eggs nor any liquids besides water? — not limited to vegan
- What can I substitute for eggs in a pancake recipe? — pancakes, not crepes
- With what can I replace eggs? — a few answers mention pancakes, but not one mention of crepes
Best Answer
First be wary of language barrier. In some regions/countries people are making crepes and calling tham pancakes. What in US is called pancakes in some regions/countries call for buttermilk and is called (for example) "Racuchy".
Anyway - use aquafaba. Just yesterday I made some crepes with it. They are nice, soft, "rolly" and apart from a little darker color there is almost no difference in texture. There is a little in taste but if you add any flavouring agent it's not palpatable.