Recipe courtesy of Ree Drummond
Pancake Mix Dessert Crepes
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- Level: Intermediate
- Total: 55 min
- Active: 55 min
- Yield: 12 crepes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 253
- Total Fat
- 12 g
- Saturated Fat
- 7 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 1 g
- Sugar
- 19 g
- Protein
- 4 g
- Cholesterol
- 47 mg
- Sodium
- 251 mg
Ree uses pancake mix as the base for these shortcut crepes and adds extra liquid to thin out the batter to the perfect consistency.
- Level: Intermediate
- Total: 55 min
- Active: 55 min
- Yield: 12 crepes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 253
- Total Fat
- 12 g
- Saturated Fat
- 7 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 1 g
- Sugar
- 19 g
- Protein
- 4 g
- Cholesterol
- 47 mg
- Sodium
- 251 mg
Ingredients
Crepes:
Fillings and Toppings:
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Directions
- For the crepes: In a bowl, whisk together the pancake mix and sugar. Combine the milk, vanilla and egg in a pitcher. While whisking, slowly add the wet ingredients to the dry ingredients, mix until smooth.
- Heat a 10-inch non-stick skillet over medium-low heat. Add a teaspoon of the melted butter and swirl the pan so the butter covers the bottom of the pan. Add 2 ounces of the batter to the skillet, swirling the pan again to distribute the batter into a thin and even layer. Cook until golden on the first side, 2 to 2 1/2 minutes. Then carefully flip and cook for 1 more minute on the second side. Remove the cooked crepe from the skillet to a cutting board or plate. Repeat with the remaining crepes and butter, stacking the finished crepes in a single layer to cool.
- To serve: Lay a crepe onto a clean surface. Add a tablespoon of the whipped cream cheese to the center then top with 1 tablespoon of the preserves and spread. Fold in half, then in half again to create a triangle, and set aside. Repeat with the remaining crepes. Top with berries, a drizzle of chocolate syrup, a little whipped cream and a mint leaf to finish.
