(Recipe) Making Torill's Table Mix into Crepes
Like waffles, Norwegian style pancakes (thicker crepes) are a traditional staple around Torill's Table. Warm and fluffy, these crepes are made using either Torill's Table Original Waffle & Pancake Mix or Gluten-Free Waffle & Pancake Mix and will still fill your kitchen with their irresistible vanilla smell.
To make Torill's Table Waffle & Pancake Mix into Crepes
Serving size : Approximately 10 crepes
Ingredients - Original Crepes
- 2 Cups mix
- 2 Eggs
- 500ml milk / milk alternative
- 1/4 Cup melted butter / coconut oil
Ingredients - Gluten-Free Crepes
- 2 Cups mix
- 3 Eggs
- 500ml milk / milk alternative
Directions
- Beat eggs in a large bowl
- Beat milk or milk alternative into the eggs
- Add Original or Gluten-Free Waffle Mix
- Add melted butter or coconut oil (if you are making Original Crepes)
- Grease a pan with butter or coconut oil
- Pour enough batter to cover the bottom of the pan evenly
- When the sides of the crepe peel upward they are ready to be taken off the pan.
- Top your crepes and enjoy!
Note: If you want your crepes to be thinner or to have a more viscous batter, add more milk until you achieve your desired consistency.
Growing up in Norway, Torill often snacked on her mother's crepes as a second course to a bowl of soup. The household rule was that her soup must be finished before she was allowed to dig into her crepes, making them a special prize at the end of a meal.
Two of Torill's favourite ways to make her crepes is with fresh blueberries or basted with melted butter and rolled in granulated sugar.
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