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Sweet Crepes
  • Gluten-Free
  • Soy-Free
  • Nut-Free
  • Peanut-Free
  • Corn-Free

Sweet Crepes

These crepes with a hint of sweetness are delicious with fruit filling, or especially for Cheese Blintzes.

Ingredients

    Yield: Ten 8" crepes

    • ¾ cup Artisan Flour Blend
    • 2 TBSP sugar
    • ½ tsp salt
    • 1 ¼ cups milk or milk alternative
    • 3 eggs
    • 2 tsp vanilla
    • 6 TBSP melted butter
    • 1 cup Baking & Pancake mix
    • ½ cup milk, milk alternative or water
    • ½ cup + 2TBSP water
    • 1 large egg (or egg replacer)
    • 1 TBSP oil
    • 1 TBSP sugar
Directions

    Mix dry ingredients, add liquid ingredients and whisk until well incorporated. If you cannot get all the lumps out, put in blender and blend until smooth, 10 to 30 seconds. Use immediately, or batter may thicken slightly (add 2 to 4 TBSP water if batter is left to sit).

    Heat an 8" non-stick or crepe pan to medium heat, brush pan lightly with oil or butter before making each crepe. Pour about ¼ cup of batter into oiled pan and swirl or tip pan to allow batter to cover the whole bottom with a thin layer of batter (air holes may form, do not try to fill). Cook until edges start to brown. You should be able to shake the pan and the crepe will slide around or use the edge of a spatula to help loosen it. Sometimes the first crepe will stick, but after that, they loosen pretty easy, as long as the pan is oiled each time. Flip crepe over, and only lightly cook on the second side; do not brown, You want the crepe to be dry, without any wet spots. When cooked, slide onto parchment, wax paper, or soft dish towels. Repeat this process until all crepes are cooked, putting paper between each, so they do not stick together.

    You can store cooked crepes, with wax paper in between, covered in refrigerator until ready to use.

    Chef's Note: If the batter won't spread in the pan until it covers the bottom, add one or two TBSP water to the batter to thin. If it still won't cover then try using ⅓ cup batter instead of ¼ cup.

    Try our Cheese Blintz recipe which uses these Sweet Crepes!

    © Pamela's Products, Inc.

Overall Average Rating:
1 rating
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7 Item(s)

Johnathan 11/323/2018 11/20/2018
It actually worked! No complaints at all... I ruined a few by flipping them (you don't need to, or want to). Kids loved them.
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Oksana 08/228/2017 08/17/2017
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Can it be prepared without eggs? Any tried-and-true ideas of egg substitute for those who can't have eggs? Thanks in advance!
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Lili 03/69/2016 03/10/2016
Excellent!
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DrK 12/342/2016 12/08/2016
Pamela's Baking & Pancake mix NEVER fails for this recipe. The crepes are perfect--light, springy, flavorful. I usually fill them with fresh strawberries, blueberries, and or raspberries. They don't disintegrate when the contents are added, and they stay folded/rolled. The best part is they taste like regular, gluten-filled crepes--except these are wonderfully gluten-free!! (Wish I could post a pic of the last batch I made!! Yums!!)
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e.p.b. 03/83/2015 03/25/2015
I used Baking and Pancake Mix and added an extra egg (replacing some of the liquid in recipe). They are fabulous, very reminiscent of my Russian mom's crepes (blini). Thanks!
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Char 07/181/2015 07/01/2015
I used Pamela's Baking and Pancake Mix- they were delicious! Hard to tell them apart from normal crepes in flavor and texture (they hold together well!). Will definitely be making these again!
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Courtney 02/41/2014 02/11/2014
My kids love them. We fill with peanut butter and/or nutella plus bananas or raspberries. Very easy to make too. Some crepes are so thin they are difficult to make successfully, but not these
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