The Crepe Mix


A vegan crepe mix to start your weekend mornings – simply delicious

Gluten Free, Non GMO, Nut Free, Soy Free

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Mix all ingredients well. Batter should be smooth and very thin. Heat griddle or skillet to desired temperature (med/low preferred). Put approximately 1/4 cup of batter (for a medium to large nonstick skillet) into the pan. Gently swirl batter into a round shape - batter should be paper thin. Cook until lightly brown on each side and easy to roll Batter will settle slightly in between batches, whisk if needed. Per 1 cup of dry mix add: • Equivalent of 1 large egg  • 1/2 cup + 2 tsp water • 1/2 cup milk 2 tsp vanilla Pinch of nutmeg (optional) Per 2 cups of dry mix add: . Equivalent of 3 large eggs • 1 cup + 1 tbs water • 3/4 cup + 1 tbs milk .1 1/4 tsp vanilla • Pinch of nutmeg (optional) makes 10 six inch crepes


There is really no better way to start your day. A plate full of delicate crepes filled or rolled with your favorite toppings. What dreams are made of.


Ingredients: Sorghum flour, arrowroot starch, tapioca flour , powdered sugar (sugar, tapioca starch), potato starch, salt, baking powder (sodium acid pyrophosphate, sodium bicarbonate, cornstarch, monocalcium phosphate)