Superseed Crepes

Servings 6 crepes


  • 1 large egg
  • 2 tbsp (30 ml) Vegetable oil
  • 1 1/2 cups (375 ml) Milk
  • 300 g Superseed Muffin and Cookie Mix


  • In a mixing bowl, whisk egg, oil and milk together until blended (about 1 minute).
  • Pour the dry mixture over the liquids and whisk vigorously for 1 minute.
  • Let the mixture sit for at least 5 minutes.
  • Add 1 tbsp. of oil to a large skillet.
  • Heat the pan to medium-high heat, distributing the oil evenly. (the first pancake may require more oil and the others less).
  • Pour 1/2 cup of the mixture into the hot pan and rotate the pan to distribute the batter over the entire surface.
  • When the desired browning is achieved (after 1 to 2 minutes), gently turn the pancake with a spatula.
  • Lower the heat to medium and let brown for about 1 minute.
  • Repeat. The dough will keep for 2 days in the refrigerator.
  • Enjoy plain or with fruit, butter, maple syrup, etc.