Thank you, Dana Kayal, for this recipe!
For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favorites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavor, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- In 4-Cup Prep Bowl, add butter and milk. Microwave until butter is melted. It doesn’t need to be hot. Whisk in mix and egg. It will be nearly as thin as the milk.
- Let rest 30 min. Once rested, whisk again. The batter should be slightly thicker.
- To make 4 thicker wraps, use a rounded 1⁄4 cup per wrap. To make 5 thinner wraps or crepes, use a scant 1⁄4 cup.
- Pour into a lightly oiled 10" skillet over medium-high heat. Swirl the pan around to fill to the edges. Cook until browned on each side.
To make cornbread pancakes, use 1⁄4 cup milk and 2 tbsp butter.
Per serving (1 thick wrap): Calories 130, Fat 6 g (Saturated 3 g, Trans 0.1 g), Cholesterol 70 mg, Sodium 170 mg, Carbohydrate 17 g (Fiber 1 g, Sugars 5 g), Protein 4 g.
45 min
4 servings
$0.54/serving45 min4 servings$0.54/servingFor over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favorites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavor, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- In 4-Cup Prep Bowl, add butter and milk. Microwave until butter is melted. It doesn’t need to be hot. Whisk in mix and egg. It will be nearly as thin as the milk.
- Let rest 30 min. Once rested, whisk again. The batter should be slightly thicker.
- To make 4 thicker wraps, use a rounded 1⁄4 cup per wrap. To make 5 thinner wraps or crepes, use a scant 1⁄4 cup.
- Pour into a lightly oiled 10" skillet over medium-high heat. Swirl the pan around to fill to the edges. Cook until browned on each side.
To make cornbread pancakes, use 1⁄4 cup milk and 2 tbsp butter.
Per serving (1 thick wrap): Calories 130, Fat 6 g (Saturated 3 g, Trans 0.1 g), Cholesterol 70 mg, Sodium 170 mg, Carbohydrate 17 g (Fiber 1 g, Sugars 5 g), Protein 4 g.
