Thank you, Dana Kayal, for this recipe!
Epicure is committed to offering premium food products that encourage healthy eating and culinary exploration. Our range includes spices, seasonings, meal kits, and cookware for easy and nutritious home cooking. As part of our value proposition, we prioritize ethical sourcing and sustainability while also providing gluten-free and allergen-friendly options.
This product is:
Gluten Free | |
Non-GMO project verified | |
Nut free (includes coconut) |
- In 4-Cup Prep Bowl, add butter and milk. Microwave until butter is melted. It doesn’t need to be hot. Whisk in mix and egg. It will be nearly as thin as the milk.
- Let rest 30 min. Once rested, whisk again. The batter should be slightly thicker.
- To make 4 thicker wraps, use a rounded 1⁄4 cup per wrap. To make 5 thinner wraps or crepes, use a scant 1⁄4 cup.
- Pour into a lightly oiled 10" skillet over medium-high heat. Swirl the pan around to fill to the edges. Cook until browned on each side.
To make cornbread pancakes, use 1⁄4 cup milk and 2 tbsp butter.
Per serving (1 thick wrap): Calories 130, Fat 6 g (Saturated 3 g, Trans 0.1 g), Cholesterol 70 mg, Sodium 170 mg, Carbohydrate 17 g (Fiber 1 g, Sugars 5 g), Protein 4 g.
Epicure is committed to offering premium food products that encourage healthy eating and culinary exploration. Our range includes spices, seasonings, meal kits, and cookware for easy and nutritious home cooking. As part of our value proposition, we prioritize ethical sourcing and sustainability while also providing gluten-free and allergen-friendly options.
This product is:
Gluten Free | |
Non-GMO project verified | |
Nut free (includes coconut) |
- In 4-Cup Prep Bowl, add butter and milk. Microwave until butter is melted. It doesn’t need to be hot. Whisk in mix and egg. It will be nearly as thin as the milk.
- Let rest 30 min. Once rested, whisk again. The batter should be slightly thicker.
- To make 4 thicker wraps, use a rounded 1⁄4 cup per wrap. To make 5 thinner wraps or crepes, use a scant 1⁄4 cup.
- Pour into a lightly oiled 10" skillet over medium-high heat. Swirl the pan around to fill to the edges. Cook until browned on each side.
To make cornbread pancakes, use 1⁄4 cup milk and 2 tbsp butter.
Per serving (1 thick wrap): Calories 130, Fat 6 g (Saturated 3 g, Trans 0.1 g), Cholesterol 70 mg, Sodium 170 mg, Carbohydrate 17 g (Fiber 1 g, Sugars 5 g), Protein 4 g.