Dixie Diner - FRENCH CREPE Mix
All Natural. No artificial ingredients. No preservatives
You will need
2 Tbsp melted butter
1/4 cup heavy cream
1/3 cup water
2 large eggs
Makes six 8" crepes:
In medium/large size mixing bowl, combine 2 eggs and whisk until yellow and slightly foamy (1/2 minute).
Add 1/3 cup dry mix, 1/4 cup heavy cream, 1/3 cup water, and 2 Tbsps melted butter. Whisk for 1 minute, until well blended.
The secret to fast and easily made crepes is to use a skillet or 8" omelet pan that is NOT TOO HOT, or 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 the 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 slightly browned- turn crepe and cook for JUST ANOTHER 10-15 SECONDS. DO NOT OVERCOOK (Crepes burn easily).
Place crepe onto a plate and cover with foil to keep warm if desired. Check your pan to make sure it is not too hot- usually, you can turn the heat to medium for the remainder of the crepes. Spray your pan again and repeat crepe making steps using 1/4 cup batter for each crepe. Stack crepes on each other, they will not stick. Cover leftover crepes with plastic wrap and refrigerate for up to 1 week, or freeze in safe container or bag for up to 2 months.
Variations: Add 1 Tbsp dried parsley, and/or herbs and additional seasonings of your choice. For dessert crepes, add no carb sweetener to taste.
***1g net carb per 3 crepes.