- New Grains Gluten-Free Crepe Mix (21 oz.)
- 3 cups milk or milk substitute
- 4 eggs or egg substitute
- 1 tbsp oil
- 1 tsp vanilla
- Cherry tomatoes, halved
- Mozzarella cheese, bite-sized chunks
Make Crepe batter according to package directions.
Heat pan, ladle 1/4 cup crepe batter into pan. Once batter looks dry, flip to cook other side. Cover half the crepe with 1-2 Tbsp pesto, top with cheese chunks and tomatoes. Allow cheese to melt. Once crepe is cooked, fold the crepe in half and serve.
Credit to Carly Wood with www.thegardenspotblog.com for this recipe!
FYI – I have bought these crepe mixes for several years and they are absolutely wonderful! Just so you are aware, the last batch I bought in January had the recipe on the bag calling for the WHOLE bag (21 oz), as is the recipe listed above – it is a misprint!! YOU ONLY USE 1/2 the bag (10.5 oz) with the 4 eggs & 3 cups of milk, etc. If you use the whole bag, you have to use 8 eggs & 6 cups of milk, etc. Apparently this is a misprint on the bags and on this recipe listed online! I called in & made the company aware of the misprint! I am ordering 12 more bags as we really love this mix and they make amazing crepes! I hope the bags are now printed correctly!
Thank you! We will get this fixed!