“JIFFY” Crepes made with ““JIFFY” Buttermilk Pancake and Waffle Mix.
| INGREDIENT | 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. | 6 | Stop mixer. Scrape bowl and wire whisk. |
| 2 | Add Buttermilk Pancake and Waffle Mix into bowl. | 7 | Heat a 10” crepe pan over medium high heat. Coat with butter. |
| 3 | Add eggs and water. Mix until well blended. | 8 | Pour batter into pan and swirl to coat bottom of pan. |
| 4 | Cover bowl and refrigerate overnight (for best results). | 9 | When bubbles appear and top starts to dry, flip. |
| 5 | Blend on low speed* for 30 seconds, or hand mix to re-incorporate. | 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. |
The mission of Team "JIFFY" is to achieve 100% product integrity with quality people caring about one another and the communities served.
