Egg‑free crêpes with galbani ricotta: a light, soft and delicious recipe

Preparazione

• 1

  Place the sifted flour in a mixing bowl, then add the salt, vanilla, and sugar if you’re making a sweet version

• 2

  Add the Galbani Ricotta and start mixing, gradually pouring in the milk to avoid lumps

• 3

  Next, incorporate the oil or melted butter and keep whisking until the batter becomes smooth and fluid

• 4

  Let the batter rest for about 30 minutes at room temperature; this helps make the crêpes softer and more uniform

• 5

  Heat a lightly greased pan, then pour in a ladle of batter. Cook each crêpe for about 1–2 minutes on each side

• These egg free crêpes are perfect if you need or prefer to avoid eggs in your daily cooking. Thanks to Galbani Ricotta, the batter stays fluffy and tender, without sacrificing flavor.

  Ricotta acts as a natural binder while also adding a delicate creaminess to the mixture.

  Resting the batter is essential — it prevents lumps and ensures even cooking.

  To achieve evenly golden, round crêpes, lightly grease the pan before each one. A small amount of neutral oil or melted butter on a paper towel is enough.

  If you’re making the crêpes ahead of time, stack them and keep them covered with a clean cloth so they stay soft until serving.