Bob's Red Mill 7 Grain Crepes

These crepes can be sweet or savory. Fill sweet crepes with jam, fresh fruit, nutella, almond butter or simply butter and powdered sugar. Fill savory crepes with combinations of sauteed mushrooms, spinach, goat cheese, scrambled eggs and crumbled bacon. Recipe by Cassidy Stockton

Total Time

45min

5.0

9 Ratings

Author: Bob's Red Mill

Servings:

Ingredients

•

3/4 cup

Bob's Red Mill® Organic Pancake Mix

or Bob's Red Mill Quinoa Flour

•

Eggs

•

1 cup

Milk

•

to taste

Butter

or Oil

•

to taste

Powdered Confectioners Sugar

Cooking Instructions

Add the Milk (1 cup) to a large mixing bowl.

Crack and add in the Eggs (4) .

Add in Bob's Red Mill® Organic Pancake Mix (3/4 cup) .

Whisk everything together. Let sit at room temperature for 30 minutes.

Heat an 8 – 10-inch crepe pan or non-stick or cast iron skillet over medium heat. Lightly Butter (to taste) or oil the pan.

Using ¼ cup of batter per crepe, pour one serving into the hot pan and immediately begin to tilt the pan and swirl the batter to evenly coat the base.

Let cook until set, about 1 – 2 minutes. The edges should easily release, indicating the crepe is ready to flip.

Using a thin spatula, tongs, or carefully using your fingers, flip the crepe over and continue to cook until lightly browned, about 1 minute.

Turn the cooked crepe out onto a rack to cool while preparing the remaining crepes (repeat steps 2 – 4) or keep warm in a 200 degrees C (95 degrees C) oven.

10.

Spread with your favorite fillings and roll or fold into a wedge to serve. Dust with Powdered Confectioners Sugar (to taste) .

Nutrition Per Serving

CALORIES

178

FAT

6.2 g

PROTEIN

11.4 g

CARBS

19.6 g