Dixie Diner - French Crepe Mix

French Crepe Mix
Dixie Diner
French Crepe Mix / 264g / Item #: 1398
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All Natural. No artificial ingredients. No preservatives


You will need
2 Tbsp melted butter
1/4 cup heavy cream
1/3 cup water
2 large eggs

Makes six x 8" crepes:
In medium/large size mixing bowl, combine 2 eggs and whisk until yellow and slighly foamy (1/2 minute).
Add 1/3 cup dry mix, 1/4 cup heavy cream, 1/3 cup water and 2 Tbsps melted butter. Whisk for 1 minute, until well blended.

The secret to fast and easily made crepes is to use a skillet or 8" omelette pan that is NOT TOO HOT, or TOO COOL. S tart the first crepe by heating your skillet on medium high until water "bounces" off the pan.  Spray the pan with non-stick cooking oil, and pour  1/4 cup of the prepared batter into pan.  Rotate pan quickly to allow crepe batter to spread to all sides.  Cook for JUST 30 SECONDS, and using a spatula, gently lift the crepe's edge to be sure it is slightly browned- turn crepe and cook for JUST ANOTHER 10-15 SECONDS. DO NOT OVERCOOK (Crepes burn easily).

Place crepe onto a plate and cover with foil to keep warm if desired.  Check your pan to make sure it is not too hot- usually you can turn the heat to medium for the remainder of the crepes.  Spray your pan again and repeat crepe making steps using 1/4 cup batter for each crepe. Stack crepes on each other, they will not stick.  Cover leftover crepes with plastic wrap and refrigerate for up to 1 week, or freeze in safe container or bag for up to 2 months.

Variations: Add 1 Tbsp dried parsley, and/or herbs and additional seasonings of your choice.  For dessert crepes, add no carb sweetener to taste.

***1g net carb per 3 crepes.


Last Updated: 2019-08-26 13:28:55