|Serving Size: 1 Crepe (5.5g dry)|
|Servings Per Container: 48|
|Amount Per Serving||% DV *|
|Calories from Fat||1|
* % Daily Value (DV) is based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.
† Daily Value (DV) not established.
Soy protein concentrate, wheat bran, pure vegetable fiber, dried egg white, wheat flour, soy lecithin, calcium acid phosphate, bicarbonate of soda, sea salt, corn starch.
You will need: 2 tablespoons melted butter, 1/4 cup heavy cream, 1/3 cup water, 2 eggs. DIRECTIONS TO MAKE 6 - 8 INCH CREPES: In medium sized mixing bowl, combine 2 eggs and whisk until yellow and slightly foamy (1/2 minute). Add 1/3 cup of Crepe Mix, 1/4 cup heavy cream, 1/3 cup water and 2 tablespoons of melted butter. Whisk for 1 minute, until well blended. The secret to fast and easily made crepes is to use a skillet or 8 inch omelette pan that is NOT TOO HOT or NOT TOO COOL. Start 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 lightly browned - turn crepe and cook for just another 10-15 seconds. Do not overcook (crepes burn easily). Place the crepe onto a plate and cover with foil to keep warm if desired. Check your pan to be sure it is not too hot - usually you can turn your heat to medium for the remainder of the crepes. Spray your pan again and repeat crepe making step using 1/4 cup batter for each crepe. Stack crepes on top of each other - no need to place plastic wrap in between - crepes will not stick to each other. Makes 6 - 8 inch crepes. Cover leftover crepes with plastic wrap and refrigerate for up to 1 week, or freeze in freezer safe container or bag for up to 2 months. VARIATIONS: Add 1 tablespoon dried parsley and/or herbs and additional seasonings of your choice. FOR DESSERT CREPES: add no-carb sweetener to taste.