Crepes

Level up you pancake game by using our SNK Pancake mix to crepe these luxurious, paper-thin crêpres.

Ingredients

60g unsalted butter, melted, plus extra for cooking

750mL full-fat milk

4 eggs

1 tsp salt

Method

1. Place melted butter, milk and eggs in a jug; whisk to combine.

In a seperate bowl, add pancake SNK Buttermilk Pancake mix and salt; swizzle with

whisk to combine.

2. Gradually add wet ingredients to bowl, whisking all the while. The final batter should

be a smooth, runny, milkshake-like consistency. Allow batter to stand for ten minutes

at room temperature.

3. When ready to cook, preheat wide 20-22cm non-stick fry pan/crepe pan on medium

heat. When pan is hot, add a small knob of butter and allow to melt, covering entire

pan surface. Pour in approximately 60ml of batter (about 1/4 cup). Lift the pan and

swirl around so that batter covers entire surface. Place pan down on heat and cook

for 1-2 minutes, until edges are slightly golden, and lots of bubbles appear on top.

4. Flip crepe with spatula and cook for a further 1-2 minutes. Turn out onto wire rack.

Repeat cooking process, adding a little more butter before each crepe.

5. Serve. We like to roll these up, douse in lemon juice and sprinkle liberally with sugar!

Keep is simple and classic. Enjoy !