recipe by Anna Sobaski

These versatile crepes make a delicious meal for any time of day, and would be a perfect Mother’s Day treat!  They can be made with either our yeast free or maple mix, and can be stuffed with your favorite filling.

Makes approximately 15-9 inch crepes.

Option 1

• 1 ¾ Cup Breads from Anna ® Yeast Free Mix
• ½ teaspoon salt
• 2 Cups milk or non-dairy liquid
• 3 eggs
• 3 Tablespoons oil

Option 2

• 1 package Breads from Anna ® Maple Pancake Mix
• 3 cups milk
• 3 eggs
• 1/3 cup oil

Savory Filling Ingredients:

• 2 cups loosely packed fresh spinach
• 2 cups feta cheese
• 1 roasted red pepper
• oregano and chives to taste

Directions:

1. Stir together dry ingredients. Whisk together milk, eggs, and oil, and add to dry ingredients, stirring until batter is smooth.  Set batter aside while you prepare your fillings.
2. Heat 9-inch skillet over medium heat and brush with oil.
3. Use a ¼ cup measuring cup as a ladle.  Fill ¾ full with batter, and ladle into pre-heated pan. 
4. Tip pan in a circular motion until bottom is covered by a thin layer of batter.
5. Cook until top of crepe has covered with bubbles and set, and bottom is lightly browned.  Loosen edges and flip with a rubber spatula and cook until underside is also lightly browned.
6. Transfer crepe to a plate and cover to keep warm while cooking the remaining crepes. 
7. Spread filling all over crepe. Fold in half and in half again, or fold in right side and left side toward center, overlapping slightly; then roll away from yourself until you have a roll.

Crepes may be made ahead and stored in the refrigerator.  Reheat in skillet over medium heat, one at a time.

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