Eggless Crepe with Roasted Onions

Eggless Crepe with Roasted Onions

this is an eggless version of crepe with roasted onions, butter and pepper, spicy version of a popular European street food.

Soumya Sivadas


  1. 1 Tablespoon Butter , melted
  2. 1/2 Cup Milk
  3. 1 Cup Flour
  4. 1 Teaspoon Vanilla Essence
  5. 11/2 Cups Water
  6. 3 Teaspoons Sugar
  7. 2 Onions , large sized , finely chopped
  8. Chilly Flakes
  9. Pepper
  10. Salt
  11. Oregano
  12. Oil


10 mins
  1. Add Photo

    To prepare the crepe, mix together flour, melted butter, sugar, vanilla essence, milk and water into a smooth batter. Add a pinch of salt to this and mix well. Refrigerate the batter as you prepare the stuffing.

  2. Add Photo

    To prepare the stuffing, in a pan saute the onions with some salt. Saute till the onions are roasted. Be careful not to burn them.

  3. Add Photo

    Pour the crepe batter on to a non-stick pan and swirl the pan to spread the batter well. Cook both the sides of the crepe on medium flame until it is done.

  4. Add Photo

    Arrange the crepes on the serving dish. Brush in some butter on to the crepe and top it with the roasted onions.

  5. Add Photo

    Season with salt, pepper, oregano and chilli flakes.Gently roll the crepe in one direction.

  6. Add Photo

    You can make upto 4 or 5 medium sized crepes with this batter.

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