(Recipe) Making Torill's Table Mix into Crepes

(Recipe) Making Torill's Table Mix into Crepes

Like waffles, Norwegian style pancakes (thicker crepes) are a traditional staple around Torill's Table. Warm and fluffy, these crepes are made using either Torill's Table Original Waffle & Pancake Mix or Gluten-Free Waffle & Pancake Mix and will still fill your kitchen with their irresistible vanilla smell.

To make Torill's Table Waffle & Pancake Mix into Crepes

Serving size : Approximately 10 crepes

Ingredients - Original Crepes

  • 2 Cups mix
  • 2 Eggs
  • 500ml milk / milk alternative
  • 1/4 Cup melted butter / coconut oil

Ingredients - Gluten-Free Crepes

  • 2 Cups mix
  • 3 Eggs
  • 500ml milk / milk alternative


  1. Beat eggs in a large bowl
  2. Beat milk or milk alternative into the eggs
  3. Add Original or Gluten-Free Waffle Mix
  4. Add melted butter or coconut oil (if you are making Original Crepes)
  5. Grease a pan with butter or coconut oil
  6. Pour enough batter to cover the bottom of the pan evenly
  7. When the sides of the crepe peel upward they are ready to be taken off the pan.
  8. Top your crepes and enjoy! 

Note: If you want your crepes to be thinner or to have a more viscous batter, add more milk until you achieve your desired consistency.

Growing up in Norway, Torill often snacked on her mother's crepes as a second course to a bowl of soup. The household rule was that her soup must be finished before she was allowed to dig into her crepes, making them a special prize at the end of a meal.

Two of Torill's favourite ways to make her crepes is with fresh blueberries or basted with melted butter and rolled in granulated sugar.

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