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- 180z $7.00
Arrowroot Starch, Powdered Sugar
(sugar, cornstarch), Potato Starch,
Baking Powder (sodium acid pyrophosphate,
sodium bicarbonate,cornstarch, monocalcium phosphate),
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 crepes
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.