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crepes without eggs

CREPES WITHOUT EGGS (Blinchiki with No Eggs)


  • 1 1/4 cup Milk I used raw grass-fed milk, any nut milk should work too
  • 1 1/2 cup Organic All-purpose Flour
  • 3/4 cup Hot boiling water
  • 2 Tbsp Vegetable oil (I used Organic Sunflower oior melted Butter/Ghee
  • 1/2 tsp  Sea salt
  • 1 pinch Baking soda Sodium Bicarbonate
  • 1 Tbsp Maple syrup I use Member’s mark Maple syrup, which is dark and has a rich taste
  • Melted Butter/Ghee – for spreading on cooked crepes I used Kerrygold grass-fed butter


  • Sift the flour into a large mixing bowl. Sifting will enrich the flour with oxygen.
  • Add salt to the flour. Mix.
  • Pour the milk over the flour. Mix with a whisk until smooth.
  • Boil the water and pour into a heat-resistant measuring cup. We need 3/4 cup of boiling water.
  • Add the baking soda into the hot water and mix.
  • Pour the water over the milk mixture. Mix with a whisk.
  • Add 1 tablespoon of Maple syrup, or any sweetener of choice.
  • Add 2 tablespoons of oil. You can use vegetable oil (avocado oil, etor melted butter.
  • Let the batter rest for at least 10 minutes on the countertop. You can leave the batter overnight in the fridge, and cook in the morning as well.
  • 1Preheat the skillet. Start with medium heat. Pour 1 teaspoon of oil and spread it on the bottom of the skillet. Pour the batter enough to cover the bottom of the pan. Lift the pan and spread to form a round crepe. Let cook until bottom browns slightly. Flip to the other side and cook until light brown.
  • 1Reduce heat low-medium or adjust the temperature so that the crepes don’t burn while cooking. Pour batter and spread on the bottom of the skillet to form a round shape. Let cook until bottom browns slightly. Flip to the other side and cook until light brown.
  • 1Repeat until the batter finishes.
  • 1Put some melted butter on each crepe by spreading it all over the surface with a brush. You can stuff the crepes with your favorite filling (honey, cream, cottage cheese, etc), or enjoy them plain.