how to make crepes with only one egg?

I am babysitting and we r trying to make crepes! we r following this recipes and we have all the ingredients except for two eggs (we only have one):

1 cup all-purpose flour

2 eggs

1/2 cup milk

1/2 cup water

1/4 teaspoon salt

2 tablespoons butter, melted

Can anyone please help? ASAP!!


(there is 8 kids and they will each have 2 or 3 so we kinda need alot) (the recipe above makes 8)

4 Answers

  • 7 years ago
    Favorite Answer

    This basic crepe recipe tastes just like the crepes I enjoyed in Canada. It is often said, "They taste like the ones my grandmother used to make." They are amazing when filled with a bit of sweetened whipped cream, folded, and then drizzled with maple syrup.


    2 cups milk

    1 cup all-purpose flour

    1 egg

    1 tablespoon butter, melted


    Whisk all the ingredients vigorously until the crepe batter is completely smooth; allow it to rest in the refrigerator for at least 20 minutes before making into crepes.

    Melt a little butter in a crepe pan or large skillet over low-medium heat. Add 3 tablespoons of batter to the pan and swirl until the bottom of the pan is covered with batter. Cook the crepe for 1 minute, or until the crepe is slightly moist on top and golden underneath. Loosen the edges of the crepe, slide the spatula under it, and then gently flip it upside down into the pan. Cook for 1 minute and transfer the cooked crepe to a plate to keep warm.Makes 10 servings.


    "This is a great egg-free version of the classic French crepe that can be used as as snack, lunch item, or dessert (this was developed from the vegan version)."


    makes 16 - 6 inch crepes

    1/2 cup skim milk

    2/3 cup water

    1/4 cup butter, melted

    2 tablespoons vanilla extract

    1 cup all-purpose flour

    1 tablespoon white sugar

    1/4 teaspoon salt

    1 tablespoon vegetable oil


    In a medium bowl, mix together milk, water, melted butter, and vanilla extract. In a small bowl, thoroughly mix flour, sugar, and salt. Whisk flour mixture into milk mixture until batter is smooth. Cover and refrigerate 2 hours.

    Warm a medium skillet over medium-high heat. Coat pan with a small amount of vegetable oil and pour in about 2 tablespoons of crepe batter. Swirl pan to allow batter to spread out thinly. Cook until edges are crispy and golden, then flip to cook other side until lightly browned. Repeat with remaining batter.

    Source(s): LB
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  • Anonymous
    4 years ago

    Yes. Recipe. Three/four cup flour half teaspoon salt 1/four cup canola oil 1 cup soy cream 3 eggs In both your blender or food processor, blend collectively all constituents fo 15 seconds. Refrigerate for 1 hour. Via letting the batter stand, the parts all chill out collectively and bind good, making a better crepe, and with out air bubbles. Flippantly grease either a 6 – 8&high; crepe pan or flat pan. Warmth the pan and position practically 1 / 4 cup of batter in the pan, swirling it round by way of tilting the pan in all guidelines for a fair film of batter throughout. Fry for approximately 1 minute or except the perimeters moderately brown. Flip and do 30 seconds on the opposite side. This recipe will make approximately 14 crepes. They may be able to be frozen for roughly a month.

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  • Cookie
    Lv 5
    7 years ago

    add another 1/4 cup milk and try it.

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  • Moi
    Lv 6
    7 years ago

    Cut all the other ingredients in half.

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