Easy Crepes: The Best Easy Crepes Recipe from Cook'n

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	Easy Crepes

Serves: 12

Print this Recipe

Prep Time: 30 minutes - Yield: 12 crepes

   1 cup buttermilk complete pancake and waffle mix
   1 cup water
   2 eggs

1. In small bowl, combine all ingredients; beat with eggbeater or wire whisk until batter is smooth.

2. Heat crepe pan, or 7 or 8-inch skillet over medium-high heat (375°F.) until hot. Grease pan lightly with oil.

3. Pour scant 1/4 cup batter into hot pan, immediately tilting pan until batter covers bottom. Cook until edges start to dry and center is set. If desired, turn to brown other side.* Fill with desired fillings.

TIP: * At this point, crepes can be wrapped in foil and refrigerated for up to 3 days or frozen for up to 3 months. To thaw, place package of crepes in 300°F. oven for 10 to 15 minutes.

Nutrition Information Per Serving: Serving Size: 1 Crepe * Calories: 45 * Calories from Fat: 10 * % Daily Value: Total Fat: 1 g 2% * Saturated Fat: 0 g 0% * Cholesterol: 35 mg 12% * Sodium: 160 mg 7% * Total Carbohydrate: 7 g 2% * Dietary Fiber: 0 g 0% * Sugars: 1 g * Protein: 2 g * Vitamin A: 0% * Vitamin C: 0% * Calcium: 4% * Iron: 4% * Dietary Exchanges: 1/2 Starch or 1/2 Carbohydrate

Variation

Easy Dessert Crepes: Add 2 tablespoons sugar with pancake and waffle mix

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