Prep Time
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  • 1 pouch Complete Buttermilk Pancake Mix
  • 2 Grade A Large Eggs
  • 1/2 cup 2% Milk
  • 1/2 cup Water


1. In a large bowl, mix together milk, water and Save-A-Lot Today® pancake mix. Then, whisk in Coburn Farms® eggs and continue whisking until the batter is smooth and loose. Let the crepe batter rest 10 minutes.

2. Heat a 10" non-stick skillet over medium heat, swirl in about 1/2 tsp of butter.

3. Pour ¼ cup batter into the pan and immediately swirl it to coat the whole bottom of the pan. Cook until the top starts to look firm (about 2 min).

4. Gently flip the crepe using a silicone spatula, and cook about 1 min more. Serve with desired sweet or savory filling, either rolled up or folded into a triangle.


Try fresh fruit slices, World’s Fair® Chocolate Syrup and World’s Fair® Caramel Topping for sweet crepes. Try Swiss cheese & ham, tomato & basil, or shrimp & cream cheese for more savory options.

To keep crepes from sticking to each other when stacking, lightly dust each one with Ginger Evans® powdered sugar before placing the next crepe on top. You can substitute Westcott® vegetable oil for the butter if needed, but the butter will lend a better flavor.

Categories: American, Breakfast, Main Dishes, Side Dishes