Many of our customers enjoy our Multi-Grain Pancake Mix with classic maple syrup.
Here’s another way to use it and to go a little “gourmet”—make crepes. Or simply use white flour instead of the mix.
Yields about 12-14, 6 inch crepes
1 cup of dry Reesor’s Multi-grain Pancake Mix or white flour
2 cups milk
2 Tbsp canola oil or melted butter
Put one cup of the dry pancake mix in a blender. Grind until smooth textured.
Add the remaining ingredients to the blender and whir until blended.
Transfer to a bowl or put the blender jar in the fridge for about 30 minutes to rest and to let the air bubbles release (if you have time). Or just go ahead with the next steps.
Preheat over medium-high heat, an approximately 8” frying pan or a crepe pan if you have one.
Add a small amount of oil. Pour a little less than 1/4 cup of batter into the hot pan and tilt the pan to spread the batter into a thin, round layer. Turn the crepe when it is bubbly, firm and lightly browned on the other side. Loosen the edges before turning. Then turn and brown it on the other side.
Stir the batter and scoop it from the bottom of the bowl each time you scoop out the batter. Repeat. Flip the finished crepes onto a plate, stacking them up until ready to fill and serve.
Be prepared for the first one or two crepes to be imperfect, but as you go along the crepes should look better. If you use plain flour instead of pancake mix add about 1/4 teaspoon of salt.
Sauté 2 cloves of mashed garlic and make a white sauce or a cream sauce, and add shredded cheddar cheese or your favourite cheese with 1 tsp of lemon juice to the sauce. Serve with asparagus.
Whipped cream and strawberries.