What can replace milk in crepes?

Neil G
  • What can replace milk in crepes? Neil G

    I want to make crepes, but I am out of milk. Can I still make crepes? What can replace milk in this application?

    I do have yogurt, beer, eggs, cream, butter, flour, salt, and sugar.

  • Try watered down cream, as you'll still get some of the milkfat, but you don't want quite as much.

    Water would probably also work for your crepes, although it would change the taste.

  • This might sound nutty, but do you have cashew or almonds? I typically have a stash (though unroasted, unsalted isn't often in the house). You can search around for a recipe for making milk from nuts though:

    Put 1/2 cup raw pecans, almonds, walnuts, Brazil nuts, etc., into a blender container. Process until ground. Add 1/2 cup water and process at low speed for a few seconds, then turn blender to high. Blend for a couple of minutes, then add 1 1/2 cups water. Blend well.(from here)

  • Out of

    • yogurt
    • beer
    • eggs
    • cream
    • butter
    • flour
    • salt
    • sugar

    I would say cream is a perfect milk replacement (given you have enough). The crepes will probably taste even better a well.

    Will they contain more fat?

    YES.

    Should you care (this one time when you are out of milk)?

Tags
substitutions milk crepe
Related questions and answers
  • I normally make my Swedish pancakes with soy milk because my SO has a dairy sensitivity. But today I used cow's milk, and I noticed that my pancakes seemed to brown a lot faster than they usually do, resulting in an unattractive dark brown shade. Is there anything to this, or was I imagining things? (I checked out this question, which pertains to baking, and this question, which focuses on pasta and mashed potatoes, but I figure that pancakes/crepes might have a slightly different answer.)

  • I want to make "real" crêpes au sarrasin. I tried twice, but the result does not have as strong buckwheat taste as the ones I tasted in France. I am at loss since it appears impossible to increase the concentration of the buckwheat flour any further. Namely, at the latest attempt I used buckwheat flour (260g), a bit of salt, two eggs, and enough water to make the batter sufficiently liquid for the resulting crepes to be reasonably thin. The previous attempt was similar, but with milk in place of the water.

  • I have seen recipes for gluten free American style pancakes, and suppose that they turn out OK as long as they contain something which keeps them from falling apart. But I was wondering if I can make gluten free palatschinken or crepes. I am reluctant to just use some gluten replacement like starch and non-wheat flours, because it won't bind the crepe together. And I want the result to be like a real crepe - very thin, and flexible enough to be rolled. Does anybody have experience with gluten-free crepes? Do they work? If yes, how are they made, what should I pay attention to?

  • I have never seen or tried coconut cream (nor milk) personally, so I have no idea what should be it, but since I need it as a ingredient in my cocktails, I decided to give it a shot and try to make it. I read on a website that coconut cream is basically what separates on top of prepared coconut milk. Being unable to get my hands on a coconut, I have tried alternative technique (that did sound plausible to me): to boil coconut flour in a pot with enough water to cover it all, and then to strain it using cheesecloth. What I got is a liquid that is mostly water, with slight taste of coconut

  • My local supermarket was out of 1% milk today, so I decided to get half a gallon of 2% and half a gallon of skim milk and combine the two at home. Now I'm wondering in what I should store the combined milk... I still have a 1 gallon container from the last milk I purchased which I can use. There's a tiny bit of milk left in there, but it will be finished by today. The only thing I'm worried about is that, even if I wash the container the best I can, it will still have traces of bacteria in there from the old milk. Does this mean, then, that I should treat the expiration date of the combined

  • I read this question - What is the effect of poaching fish in milk? and was surprise that one can poach fish using milk. However, I was wondering if the milk will be spoil if it is continuous being cooked? And also would it be better if milk powder is used instead of just fresh milk?

  • I received so many good tips on how to make a sugarless no-bake cheesecake: How to Replace Icing Sugar in a No-Bake Cheesecake As a final touch I want to put Nutella frosting on top of the cake. A layer of Nutella will be amazing, and it really complement the basic recipe. But nutella is very thick, and rigid. Spreading it on top of cheesecake will be tough, and I thought why not change..., or a little more powdered sugar if too runny. Can I still make a frosting out of this recipe without a powder sugar?

  • I picked up what I believe to be an old cast iron Crêpe pan at the thrift store. I made a batter, and its consistency seems like what I made in the past when using a frying pan. This time, however, I can only get these octopus looking things, or worse, batter all over the stove top. The picture doesn't help, but the dome is maybe an inch high and eight inches in diameter. Searching around, it looks like this implement is a little out-of-date and arcane at this point. So how do you do this, anyhow?

  • Making yogurt from a small quantity of live culture yogurt can be gussied up using cinnamon by adding the spice to the milk prior to boiling it. Is it possible to make chocolate flavoured yogurt using boiled commercially made chocolate milk instead of boiled milk?

Data information