Sweet and Savory Crepes
*Recipe from Ashley Butler
1 cup Flour
2 tbsp. Instant Milk
6 Tbsp. Scrambled Egg Mix
1/2 tsp. Salt
1/2 cup Sugar
2 tbsp. Instant Milk
6 Tbsp. Scrambled Egg Mix
1/2 tsp. Salt
1/2 cup Sugar
Jar
Directions: Layer ingredients in a quart-sized jar, shaking the dry
powder ingredients into the bulkier items. Top with an oxygen (300 cc) packet
for longer-term storage add new canning lid and hand-tighten the metal ring, OR
seal with a food saver. Cover with a new canning lid and hand-tighten the
metal ring.
Add 1 ½ cups water and contents of jar (remove O2 packet) to
blender. Blend until no lumps remain. Pour
a small amount of batter onto a heated pan.
Swirl to coat. Cook until
solid. Makes 16 crepes.
Shopping
List
To make 10 Jars
you’ll need
·
10 cup Flour (That’s 1 #10 can)
·
1 ¼ cup Instant Milk (That’s ½ a
pantry can)
·
7 ½ cup Scrambled Egg Mix (That’s ¾ of a #10 can)
·
10 tsp.
Salt
·
5
cup Sugar
·
10
clean quart sized mason jars with lids and rings
