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slide 1 of 2, Stonewall Kitchen Traditional Crepe Mix,
slide 2 of 2, Stonewall Kitchen Traditional Crepe Mix,
Stonewall Kitchen

Stonewall Kitchen Traditional Crepe Mix

Traditional Crepes: 2 large eggs; 1 cup water (You may need up to a 1/4 cup more water); 2 tbsp. Unsalted butter, or oil; 1 cup Traditional Crepe Mix. Preheat a 8 inch skillet (preferably nonstick) to medium-high heat. Mix 2 eggs with one cup of water. Add 2 tbsp. of butter (melted or cooled) and follow with 1 cup dry mix. Stir well to blend all ingredients. Lightly coat preheated skillet with butter. Pour 1/4 cup batter on skillet and swirl to form a thin 8 inch circle. Cook 1 minute or until golden brown on each side. (Makes approximately 8 crepes.) Canister makes approximately three batches.
Malted Wheat Flour, Non-Fat Milk, Sugar, Sea Salt, Natural Flavors.
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Contains: wheat, milk