Talk about a dish that intimidates me! I’ve never made crepes because they make me nervous, but I do like to eat them. With this easy step-by-step guide from our test kitchen, I might just have to give them a go so I can enjoy crepes in the comfort of my own kitchen (and pjs). I love that this recipe uses one of our whole grain pancake mixes, making me feel just a little less guilty about the indulgence.
Crepes, like many of the other recipes we’ve been sharing lately, can be sweet or savory. Fill sweet crepes with jam, fresh fruit, nutella, almond butter or just a simple butter and powdered sugar combination. Fill savory crepes with combinations of sauteed mushrooms, spinach, goat cheese, scrambled eggs and crumbled bacon. The possibilities are endless. For a gluten free version, try these Quinoa Flour Crepes.
7 Grain Crepes (step-by-step)
Contributed by: Sarah House for Bob’s Red Mill
- ¾ cup Bob’s Red Mill Organic 7 Grain Pancake Mix
- 4 Eggs
- 1 cup Milk
Whisk all ingredients together in a bowl.
Heat an 8 – 10-inch crepe pan or non-stick or cast iron skillet over medium heat.
Lightly butter or oil the pan.