Trader Joe's Buttermilk Pancake Mix

Trade Joe’s makes it easy to enjoy crepes

Here is a super easy way to make crepes. We usually enjoy crepes for special occasion breakfasts but they are also great for lunch, dinner or dessert as well. Sometimes crepes are filled with sweet fillings (think here about filling a crepe with jam, yogurt or fruit fillings) and other times they are savory ( here what about chicken chunks and steamed broccoli with mushroom sauce or diced ham with a cheese sauce). Either way you fill them, we think they are pretty cool and that everyone will just love them

Now if you have never made crepes before, they might seem a bit strange. Basically you are making pancakes, but instead of thick and fluffy pancakes, you will be thinning down the batter (with either milk or water) with the goal of making a runny batter that will spread out to cover the bottom of your pan. We like smaller crepes, so we like to use a small-ish pan; like those little 8 inch pans that you might cook a couple of fried eggs in.

We like to use Trader Joe’s Buttermilk Pancake & All Purpose Baking Mix to make our crepes as everything is pre-measured and ready right out of the box.

For the best results, the batter must “rest” for a few minutes after you mixed it up. So let it sit in the bowl for a few minutes while you clean up, or go have a coffee 🙂

What you need (about 10 crepes):

• 1Cup Trader Joe’s Buttermilk Pancake Mix
• 1 Egg
• 1Cup Water (+ more to make batter thin)
• Oil for cooking
• Filling Ingredients of your choice

1. Mix Egg and 1Cup of water together in a bowl. Add 1 Cup Trader Joe’s Buttermilk Pancake Mix and whisk together until smooth. Check the batter; it should be thin. Add more water if needed to get the right thickness. Let the batter rest for 15 minutes before you start to cook

2. Heat your pan on medium heat until hot. Wipe the hot pan with a paper towel dipped in cooking oil so that the crepes don’t stick. Add about ¼ cup of the crepe batter to the pan and swirl around. You want to coat the bottom of the pan with a thin layer batter, without having a lot leftover.

3. Cook the crepe unit the top side is dry, but try not to let the bottom brown. Watch your heat and adjust as necessary.

4. When each crepe is done we usually stack them together on a plate until all the crepes are ready, then you can fill them all at once. OR you can wait until the crepes cool, wrap the plate in plastic and chill until you need them.

Variations:

You can add some flavors to the batter depending on how you want to serve the crepes. For example if they are going to be filled with something sweet (like for breakfast or dessert) you could add some lemon peel or vanilla extract to the batter. If they will be filled with something savory, you could try some garlic powder or black pepper in the batter.

Once the crepes are made, the fillings are almost limitless. We ate crepes at a restaurant one time that served chocolate and banana crepes with whipped cream! Delish! What about using Nutella -WOW!

We were thinking about making a video showing the different steps to making crepes. Please let us know if you would like to see a video here explaining the whole crepe deal in more details.