Hazelnut Crepes
Preparation time:
Resting time:
Cook time:
5 minutes
15 minutes
10 + Minutes
Makes 8 crepes
-
2/3 cup (88g) Cascade Milling Organic pancake mix
3 (132g) eggs
3/4 cup (180g) cool water (or milk)
½ stick (56g) of melted unsalted butter + 2 tbsp for the cooking pan
For toppings: Hazelnut spread and chopped hazelnuts. Pomegranate seeds are optional.
-
1- In a medium bowl, mix the Cascade Milling Organic pancake mix with the beaten eggs and melted butter.
2- Using a whisk, incorporate the water slowly until the batter is homogeneous.
3- Let the batter rest for 15min.
4- In a buttered medium size pan placed on a medium/high heat stove, spread the batter in a
circular motion to create a thin layer. Let cook until the edges of the crepe lift from the side of
the pan. Use a spatula to lift and flip. Let cook until golden brown.
5- Transfer to a dish. Repeat the cooking process until there is no batter left.
Tips:
Topping options are infinite. Sweet or savory options can please at breakfast, lunch, and dinner.
Crepes are a great substitute for bread or a flour tortilla. They are easy to pack or save in the refrigerator in an airtight container for up to 3 days.
This recipe nutrition panel is only provided for convenience and general guidance only. Nutrition data is gathered primarily from the USDA Food Composition Database via online calculators. Nutrition information can vary for a recipe based on multiple factors such as precision of measurements, ingredient freshness, and brands, or the source of nutrition data. We make no warranties regarding its accuracy.
Recipe created by InnovationChix.com
