Ingredients

• 5 tbsp. Whole Egg Powder + 10 tbsp. water
• 3/4 c. Water
• 2 tbsp. THRIVE Instant Milk + 3/4 c. water
• 3 tbsp. Cane Sugar
• 1/2 tsp. Iodized Salt
• 1 2/3 c. White Flour (All Purpose Unbleached Flour) Sifted
• 5 tbsp. Butter, melted and slightly cooled

Directions

1. Mix eggs, water, milk, sugar, and salt together.
2. Sift in the flour and stir until smooth. Stir in the melted butter and allow batter to rest 15–20 minutes.
3. Preheat a nonstick 4–6" pan to medium heat. Add a little butter or oil to the pan and ladle in 1–2 ounces of batter, depending on the size of the pan. Swirl the batter around the pan to create a very thin layer of batter.
4. Lightly brown the crepe, flip it to the other side, and brown the other side. Repeat for all crepes.
6. Try filling these with Chef Todd’s savory Crepe Filling recipe.