Prep time: 5 minutes
Cook time: 30 minutes
Yields: 3 – 4 servings
- 2 cups Pancake Mix
- 2 ½ cup water
- 1 teaspoon vanilla
- 2 tablespoon butter
- ¾ cup Raspberry Jam
- ½ cup Choco Hazel Spread
- ¼ cup fresh raspberries
Step 1: In a large mixing bowl, add Pancake Mix, water and vanilla extract. Whisk to combine, the batter would be thin and runny.
Step 2: Heat a non-stick griddle over medium heat, add a teaspoon of butter and let it melt. Pour ¼ cup of prepared batter in a hot griddle and swirl the pan to coat evenly till the edges.
Step 3: Let it cook until the edges turn light brown and crisp for few minutes, flip the crepe using spatula and let it cook for a minute. Once cooked, remove from the griddle carefully and place it on a plate.
Step 4: Repeat the process with remaining batter.
Step 5: Place a crepe in a plate, spread a tablespoon of Choco Hazel Spread in one side of the crepe, then fold the crepe halfway to cover the Choco Hazel Spread. Then again fold in half way through, so that it forms triangle, repeat the step with remaining crepes.
Step 6: In a plate, serve two prepared crepes topped with a dollop of Raspberry Jam and few raspberries.
Step 7: Store the plain crepes in an air-tight container, layered between parchment paper to prevent sticking. It stores well for 2 – 3 days at room temperature and freezes for up to 3 months.