Lailas Crêpes 🌱

No cow milk required, but if you decide to replace the milk, the crêpes will behave slightly more fatty/different.
I didn’t find a good Egg replacement yet.


  • 1 Liter Almond Milk / Soy/ Bean Milk ( Cow Milk is OK)
  • 500g of flour
  • 5 Eggs
  • 100g of Margarine (If you want to go for Butter – go for Salt Butter)
  • (optional) 1 Vanilla Bean

I always do mine without cow milk, comparing them with cow milk crêpes, the only difference is sometimes texture and stability. My first few tries felt like the crêpes fell apart, but once you get a feel for how hot the pan must be and the timing, I don’t have much difference anymore. But they also taste good if you make a bit of a mess at the start!

Also, 1 Liter is a lot, maybe start smaller, 😀 I like to have some extra for later though.

Optional Step 0) For optimal flavor, it is advisable to prepare the day before. Start by slitting the vanilla bean and extracting the seeds. Place the seeds in a container along with the milk, allowing them to infuse overnight. Optionally, you can also add the vanilla bean pieces to the milk, but remember to remove them before proceeding with the dough preparation.

Step 1) Put the eggs in a bowl. Cook the butter in a pan. After it’s melted but before it burns, add it to the eggs.

Step 2) Put the flour in a big salad bowl, and make a well. Pour the eggs butter mix in the well.

Tip! Then you start gently stir the eggs, so it grabs the flour little by little. By careful not to overflow the well otherwise it will be difficult to avoid stones.

Continue stirring until the dough becomes to dense. When that happens, add a bit of milk, and resume stirring. Continue doing so until you’ve consumed all the milk, all the flour is mixed with the eggs, and there are no stones left.

The dough should be very fluid and homogeneous. Then leave it to rest a couple hours.

After the rest

The pan heat should be middle high. Too high it will just burn the surface. The important part is that the pan must be entirely hot.

Not mandatory, but you can use margarine/butter (or oil, but butter is more tasty) to put a layer on the pan once in a while. It gives the crêpes a nice marble pattern.

You pour the dough and have to spread it within seconds. Then you just wait for the first face to cook. When you can detach it from the pan without having to insist, you can turn it around.

You can put the content either after having prepared a batch, or directly on the pan while cooking the second face.

If you find your crêpes too thick, don’t hesitate to add water to the dough to make it thinner. Find you own proportions.