The Crepe 10 Lb Bag

Sorghum flour, arrowroot starch, tapioca flour , powdered sugar (sugar, tapioca starch), potato starch, salt, baking powder (sodium acid pyrophosphate, sodium bicarbonate, cornstarch, monocalcium phosphate)

Mix all ingredients well. Batter should be smooth and very thin. Heat griddle or skillet to desired temperature(med/low preferred). Put approximately ¼ cup of batter(for medium to large nonstick skillet) into the pan. Gently swirl batter into a round shape-batter should be paper thin. Cook until lightly brown on each side and easy to roll. Batter will settle slightly between batches, whisk if needed.

Per 1 cup of dry mix add:
1 large egg(or proportionate egg alternative)
½ cup + 2 tsp water
½ cup milk of choice
½ tsp vanilla
Pinch of nutmeg(optional)

Per 2 cup of dry mix add:
3 large egg(or proportionate egg alternative)
1 cup + 1 TBSP water
¾  cup + 1 TBSP milk of choice
1 ¼  tsp vanilla
Pinch of nutmeg(optional)

First time making crepes? Watch our Crepe 101 Video for tips & tricks today!

Shelf Life: 18 months from manufacture date

Josie’s gluten free crepe mix doesn’t just make delicious, plain crepes. Get creative in the kitchen with these inspiration recipes. Need more? Check out all our gluten free recipes here. 

Easy Baked Crepe Roll Recipe
GF Savory Mushroom & Goat Cheese Crepe Recipe 

To replace 1 egg, you can try any of the following:

• 1 TBSP flax seed & 3 TBSP water
• ¼ cup aquafaba (aka bean juice – yes just the juice from a can of beans – garbanzo beans work great!)
• “Follow Your Heart” VeganEgg

Dairy Alternatives:

• Almond Milk
• Oat Milk