Простые блинчики (4 ингредиента, без яиц)

By Карин Клодпьер
Последнее обновление 07/29/2025

5 от 3 голосов

Эти Простые блинчики are a classic French breakfast (or dessert) made with no dairy, no eggs, and only 4 ingredients for a super-simple recipe.

Полный рецепт находится чуть ниже, но не пропустите все мои советы, которые вы найдете дальше, включая варианты замены ингредиентов, мои кулинарные рекомендации и пошаговые фотографии!

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Простые блинчики

Эти Простые блинчики are a classic French breakfast (or dessert) made with no dairy, no eggs, and only 4 ingredients for a super-simple recipe.

5 от 3 голосов

Печать Обзор Сохранено

шпилька Сохранить в электронном письме

Время подготовки: 10

Кук Время: 5

Общее время: 15

Курс: Завтрак, Десерт

Кухня: Французский

Количество порций: 8 крепы

Калории: 174.7 килокалория

Автор: Карин Клодпьер

Ингредиенты:

Обычные США – Метрика

▢ 2 чашки Мука общего назначения - (примечание 1)
▢ 2 ¼ чашки Миндальное молоко - (примечание 2)
▢ 2 столовые ложки Оливковое масло с мягким вкусом - (примечание 3)
▢ 3 столовые ложки Нерафинированный тростниковый сахар - (примечание 4)

По желанию

▢ 2 чайные ложки ваниль

инструкции

In a large mixing bowl, add flour, almond milk, olive oil, sugar, and vanilla extract if used.
Whisk vigorously until the crepe batter forms, with no lumps. It is ok to have a few small lumps at the end for a crepe recipe. The batter should be slightly thick but runnier than a pancake batter.
Warm a crepe pan or pancake griddle over medium-high heat.
Rub oil onto the pan using a piece of absorbent paper or use oil spray. You don't want to use too much oil or the crepes fry.
Scoop the batter onto the top of the pan while tilting and rotating it, adding more batter if needed, to spread the batter as thinly as possible. Note that 2/3 cup of crepe batter should perfectly cover a 10-inch crepe pan (26 cm) and make a thin crepe.
Brown the crepe for 2-3 minutes on one side. You know it's ready to flip the crepe when the underside is golden, crispy, and lifts out by itself.
Loosen the sides with a flat tool and then slide a spatula under the crepe to flip on the other side.
Cook for 1 more minute on the other side, then put them on a plate and repeat this until no more batter is left. You will make 8 large 10-inch crepes with this recipe.
Place the cooked crepes on a plate, and repeat the steps above to cook the remaining batter. Regrease the pan between each crepe.

Заметки

Примечания 1Для безглютенового варианта используйте мой рецепт. руководство по переходу на безглютеновую диету. With gluten-free flour, the batter needs to be poured onto the center of the pan and spread in a circular motion using the back of a spoon to make thin crepes. You can’t tilt the pan to spread the batter. It would split when using gluten-free flour.

Примечания 2: Any plant-based milk works, like oat milk, hemp milk, or soy milk.

Примечания 3: You need oil as a binder, don’t skip or swap. You can use any oil, avocado oil, or melted plant-based butter works as well.

Примечания 4: Sugar is optional, but it adds a golden brown color to the crepes and sweetens the dough.

Память: Store the crepes on a plate, wrap the plate with foil, and refrigerate for up to 3 days. You can freeze crepes flat in a large bag and thaw them at room temperature a day before eating.

Crepes Filling: You can fill the crepes with sweet or savory filling – if you skip sugar in the batter. The best fillings are nut butter, chocolate spread, jam, maple syrup, berries, banana, and/or shredded coconut. You can roll the crepes or fold them into a triangle shape.

Подобрать оборудование

Сковорода для блинов и крепов

Миска для смешивания

Мерные чашки и ложки

Рецепт булавки

Питание

Ингредиенты и замены

В этом абзаце я поделюсь всеми своими советами по выбору правильных ингредиентов. Полный рецепт с указанием пропорций вы найдете в карточке рецепта внизу поста!Перейти к полному рецепту

You only need 4 base ingredients to make these crepes. Here’s how to pick and swap them.

Мука общего назначения – This forms the base of the crepes. For a gluten-free version, use my руководство по переходу на безглютеновую диету. With all-purpose gluten-free flour, you need a different spreading technique (see my tips below). Do not use almond flour or coconut flour.
Миндальное молоко – This provides the liquid for the batter. Oat milk, hemp, or soy milk also work.
Оливковое масло светлое – This acts as a binder and adds richness. Avocado oil or melted plant-based butter also work. Do not skip or substitute the oil.
Сахар – This adds a touch of sweetness and helps the crepes brown. It’s optional.

How to Make Easy Crepes

These crepes are really easy to make, but below are a few pictures of the key steps.

Combine the crepe ingredients in a large mixing bowl.

Whisk the batter until it’s smooth, but it’s fine if there are a few lumps.

Pour 2/3 cup of batter onto a hot pan and tilt it to cover it.

Cook the crepe for about 2-3 minutes on one side before flipping it and cooking the other side for a minute.

Советы Карин

Let me share a few more tips for perfect crepes.

Gluten-Free Spreading Technique – If using gluten-free flour, pour the batter in the center of the pan and spread it thinly in a circular motion with the back of a spoon instead of tilting the pan.
Beginner Spreading Tip – If you’re new to making crepes, use the gluten-free spreading method for easier handling, which will result in smaller crepes.
Sugar for Color and Sweetness – Sugar is optional but contributes to a golden color and sweet flavor.
Smooth Filling Inside – Spread fillings on the inside of the crepe, on the side that develops brown dots during the second cooking.
Triangle Fold for Plating – Fold crepes into a triangle shape for serving on a plate. Add the spread inside before folding and top with berries and powdered sugar for an elegant presentation.
Roll for On-the-Go – Roll crepes with the filling inside for easy eating on the go.