Made with "JIFFY" Buttermilk Pancake & Waffle Mix.
This Recipe Uses:
"JIFFY" Buttermilk Pancake & Waffle Mix
Available in 6/5 lb and 50 lb bags.
Complete – add water only
| INGREDIENTS | 2½ LB BATCH | 5 LB BATCH |
| "JIFFY" Buttermilk Pancake and Waffle Mix | 2½ lb | 5 lb |
| Eggs | 10 (1.11 lb) | 20 (2.22 lb) |
| Water | 6¼ cups (3.42 lb) | 12½ cups (6.85 lb) |
| Butter | to coat pan | to coat pan |
| INSTRUCTIONS | |
| 1 | Use a mixer with wire whisk attachment or mix by hand. |
| 2 | Add Buttermilk Pancake and Waffle Mix into bowl. |
| 3 | Add eggs and water. Mix until well blended. |
| 4 | Cover bowl and refrigerate overnight (for best results). |
| 5 | Blend on low speed* for 30 seconds, or hand mix to re-incorporate. |
| 6 | Stop mixer. Scrape bowl and wire whisk. |
| 7 | Heat a 10" crepe pan over medium high heat. Coat with butter. |
| 8 | Pour batter into pan and swirl to coat bottom of pan. |
| 9 | When bubbles appear and top starts to dry, flip. |
| 10 | Add your favorite fillings. |
| SCALE | YIELD 5 LB BATCH |
| ¼ cup (2.4 oz) | 93 crepes |
*Low speed is 1st speed on a 3-speed mixer, or 2nd speed on a 4-speed mixer.