Posted: July 5, 2017 by admin

1 1/4 Cup Kim’s Multi-Grain Breakfast Mix
3 Eggs
1/2 Tsp Vanilla
3/4 Cup Non-fat Milk
1/4 Tsp Salt
1 Cup Water*

* Add additional water to batter to desired consistency

Place Breakfast Mix in medium bowl.
Whisk in eggs, 1/4 cup oil, milk, 1 1/4 cups water, and salt.
Heat 10-inch-diameter nonstick skillet over medium-high heat; brush pan with oil.
Add 1/4 cupful batter to skillet; tilt to coat bottom.
Cook crepe until golden on bottom, adjusting heat to prevent burning, 30 to 45 seconds. Using spatula, turn crepe over; cook 30 seconds. Transfer to plate.
Repeat with remaining batter, stacking crepes between sheets of plastic wrap.
DO AHEAD: Can be made 1 day ahead. Cover; chill.

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