A delicately browned crepe filled with Hungry Jack® Buttermilk Complete Pancake & Waffle Mix.

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Recipe Summary

prep:
5 mins
cook:
35 mins
total:
40 mins
Yield:
16 6-inch crepes
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • COMBINE pancake mix, sugar, water and eggs in a small bowl until batter is smooth.

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  • HEAT 8-inch skillet or crepe pan. Spray with no-stick cooking spray between each crepe. Pour 2 tablespoons batter into preheated skillet, immediately tilting pan until batter covers bottom. Cook until edges start to dry and center is set. Turn to brown second side.

  • FILL each crepe with desired filling such as preserves, jam, fruit, pudding or ice cream. Roll up or fold over.

  • TIP To make crepes ahead of time, prepare crepes and store in a resealable plastic bag. Refrigerate up to 3 days or freeze up to 3 months. To thaw, refrigerate several hours or place on countertop.

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