1. Homemade Crepe Mix (Dry Pantry Blend)
Dry Mix Ingredients
2 cups all-purpose flour
2 tbsp sugar (optional — omit for savory crepes)
½ tsp salt
Mix well and store in an airtight jar or container.
Shelf Life: Up to 6 months in a cool, dry place.
To Make Crepes (From the Mix)
For each batch (makes about 12 crepes):
1 cup dry crepe mix
1 ½ cups milk (any kind)
2 large eggs
1 tbsp melted butter (plus more for cooking)
½ tsp vanilla extract (optional for sweet crepes)
Instructions:
In a bowl, whisk together milk, eggs, melted butter, and vanilla (if using).
Gradually whisk in 1 cup of dry crepe mix until smooth and lump-free.
Let the batter rest for 10–15 minutes (optional but helps texture).
Heat a nonstick pan over medium heat and lightly butter it.
Pour about ¼ cup batter into the center, tilting the pan to spread evenly.
Cook for 30–45 seconds until edges lift easily, then flip and cook for another 15–20 seconds.
Flavor Variations
Sweet Vanilla Crepes: Add 1 tsp vanilla + 1 tbsp sugar.
Chocolate Crepes: Mix 2 tbsp cocoa powder into the dry mix.
Savory Crepes: Add ½ tsp garlic powder + ½ tsp herbs (basil, thyme, or parsley).
Matcha Crepes: Add 1 tbsp matcha powder.
Buckwheat Crepes: Replace ½ cup flour with buckwheat flour for nutty flavor.
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