I agree with all the above. However, injera bread could work. An Ethiopian bread that's thin and crepe like.
Bascially flour/water/salt..at it's simplest. But use beer or soda water instead of water and a touch of yeast and let it set an hour before frying like a crepe. Very thin batter, cook in the pan, almost like a rice wrapper texture.
That description certainly is not authentic...but can 'probably do' in pinch.
While I agree, that nothing can really substitute eggs, A bit of corn starch may thicken it in a pinch. The problem being, of course, the starch won't taste anything like eggs.
Someone else may disagree, but I think eggs are critical to creeps. I recommend you run out to the corner store and grab another dozen. It'll take the same amount of time as figuring out a substitute :)
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Bascially flour/water/salt..at it's simplest. But use beer or soda water instead of water and a touch of yeast and let it set an hour before frying like a crepe. Very thin batter, cook in the pan, almost like a rice wrapper texture.
That description certainly is not authentic...but can 'probably do' in pinch.
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