A crepe mix made with flour milled from domestically grown wheat. It produces crepes with a pleasantly soft and chewy texture. The batter is easy to prepare, does not require resting time, and cooks smoothly without tearing, making it suitable even for beginners.

Preparation (8–10 crepes)
Ingredients: 1 pack of this mix, 2 eggs, 200 mL milk, 15 mL vegetable oil.

1. lace the mix and eggs in a bowl and whisk well. Add the milk in 2–3 portions, mixing until smooth with no lumps. Finally add the vegetable oil and mix again.
2. Heat a frying pan well and lightly coat with oil. Remove briefly from the heat, pour in about one ladle of batter, and quickly tilt the pan to spread it evenly.
3. Cook over medium heat until the surface begins to dry. Loosen the edges with a skewer or spatula, flip, and cook briefly. Each crepe takes about 2 minutes.

Store in cool dry place

*Photo for reference only.