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- 35 oz $11.00
- 180z $6.25
Arrowroot Starch, Powdered Sugar
(sugar, cornstarch), Potato Starch,
Baking Powder (sodium acid pyrophosphate,
sodium bicarbonate,cornstarch, monocalcium phosphate),
Josie’s Best Gluten Free Mixes, LLC
212 NE Revere Ave, Bend, OR 97701
Per 1 cup of dry mix add:
- 1 large egg
- ½ Cup + 2 tsp Water
- 1/2 cup milk
- ½ tsp vanilla
- Pinch of nutmeg (optional)
*makes approximately 6 six inch Crepes
Mix all ingredients well. Batter should be smooth and very thin.
Heat griddle or skillet to desired temperature (med/low preferred). Put approximately 1/4 cup of batter (for a medium to large nonstick skillet) into the pan. Gently swirl batter in a round shape – batter should be paper thin. Cook until lightly brown on each side and easy to roll.
Per 2 cups of dry mix add:
- 3 large eggs
- 1 cup + 1TBS water
- ¾ cup + 1 TBS milk
- 1 ¼ tsp vanilla
- Pinch of nutmeg
*makes approximately 10 six inch pancakes
Mix and cook as directed above
Additional Tips for Success!
- Do not over grease the skillet – only a small amount of oil is necessary.
- Crepes take a bit of practice to create the perfect round, thin crepe. If you’re using a large, non –stick skillet simply swirl your whole pan gently immediately after laying the batter down.
- If your crepe is too crisp to roll it is over cooked- try turning down your heat.
- You can either fill and roll crepes or top them with jam, fruit, whip cream, chocolate, or whatever you can dream up!
- If your batter sits in between batches you will need to whisk it again as it will separate over time.