Baking Mix, Classic Crepe • Number of servings: 12 • Conifer Specialities, Woodinville, WA, 98072, Ph: 800-588-9160
Ingredients: Enriched Unbleached Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid, Malted Barley Flour), Whey (Milk Protein), Soybean Oil, Dextrose, Nonfat Milk, Salt, Natural Flavor (Contains Milk Derivatives), Color (Turmeric, Annatto) Contains: Milk, Wheat, Soybeans, Eggs, Tree Nuts
12 crepes: 1 cup crepe mix; 3/4 cup water; 2 eggs. 18 crepes: 1-1/2 cups crepe mix; 1-1/4 cups water; 3 eggs. 36 crepes: full box crepe mix; 2-1/2 cups water; 6 eggs. prepare: place eggs in a medium bowl and blend with a large wire whisk. add crepe mix and 1/2 of the total water amount. continue to whisk mixture until smooth. add remaining water and stir gently until blended. let batter rest for 5 minutes. heat 8-inch crepe pan or nonstick skillet over medium heat. coat bottom of an 8-inch crepe pan or nonstick skillet with cooking spray. cook: pour 2-3 tbsp. batter center of pan and tilt to coat pan evenly, or spread with back of spoon to desired size. cook for 30 seconds or until top of crepe is no longer moist and bottom is lightly browned. cook one side only. the possibilities are endless. sweet crepes filling ideas: chocolate hazelnut spread; fresh berries or fruit compote; pbj & banana; lemon butter and real maple syrup. add 1/4 cup of your favorite fruit liqueur to the batter. savory crepes filling ideas: add 1/4 cup chopped fresh herbs to the batter; spinach, mushrooms and gruyere cheese; smoked salmon, cream cheese & dill. scrambled eggs with chopped tomato & avocado; caramelized onions, diced ham & cheese.
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