Plan Your Production. Maximize Your Mix.

Stop guessing. Streamline your kitchen with our official guides. Get precise yields, cost-per-crepe calculations, and step-by-step batch instructions for our 2.5lb, 5lb, and 10lb bags.

Batch Recipe - Crepes

Find the exact batch instructions and yields you need to run your kitchen efficiently. Select your bag size below.

Estimated Yield

Based on a 4oz ladle (1/2 cup) of batter.

  • Approx. [30-35] 8-inch crepes
  • Approx. [20-25] 12-inch crepes
  • Total Batter Volume: Approx. [3.5] Quarts

Kitchen Pro-Tips

  • Storage: Cover and refrigerate unused batter for up to 48 hours. Whisk briefly before re-use.
  • Consistency: Batter thickens as it rests. For a thinner crepe, add cold water 1 oz at a time.
  • Savory: Add 1 tbsp of dried herbs to the dry mix before blending.

Full Batch Preparation: 2.5lb Bag

You Will Need:

  • 1 full 2.5lb bag of Crepe Nation Mix
  • [56 oz] (7 cups) of cold water
  • Large (4qt+) mixing bowl or container
  • Immersion blender or wire whisk

Instructions:

  1. Pour the [56 oz] of cold water into your mixing container.
  2. Gradually add the entire 2.5lb bag of mix while whisking to prevent clumps.
  3. Using an immersion blender, mix on low for 60-90 seconds until the batter is perfectly smooth. Scrape the container sides.
  4. IMPORTANT: Cover and let the batter rest in the refrigerator for at least 30 minutes.
  5. Pre-heat griddle to [375-400]°F. Cook until golden brown.

Estimated Yield

Based on a 4oz ladle (1/2 cup) of batter.

  • Approx. [60-70] 8-inch crepes
  • Approx. [40-50] 12-inch crepes
  • Total Batter Volume: Approx. [7] Quarts

Kitchen Pro-Tips

  • Storage: Cover and refrigerate unused batter for up to 48 hours. Whisk briefly before re-use.
  • Consistency: Batter thickens as it rests. For a thinner crepe, add cold water 2 oz at a time.

Full Batch Preparation: 2.5lb Bag

You Will Need:

  • 1 full 2.5lb bag of Crepe Nation Mix
  • [56 oz] (7 cups) of cold water
  • Large (4qt+) mixing bowl or container
  • Immersion blender or wire whisk

Instructions:

  1. Pour the [56 oz] of cold water into your mixing container.
  2. Gradually add the entire 2.5lb bag of mix while whisking to prevent clumps.
  3. Using an immersion blender, mix on low for 60-90 seconds until the batter is perfectly smooth. Scrape the container sides.
  4. IMPORTANT: Cover and let the batter rest in the refrigerator for at least 30 minutes.
  5. Pre-heat griddle to [375-400]°F. Cook until golden brown.

Estimated Yield

Based on a 4oz ladle (1/2 cup) of batter.

  • Approx. [30-35] 8-inch crepes
  • Approx. [20-25] 12-inch crepes
  • Total Batter Volume: Approx. [3.5] Quarts

Kitchen Pro-Tips

  • Storage: Cover and refrigerate unused batter for up to 48 hours. Whisk briefly before re-use.
  • Consistency: Batter thickens as it rests. For a thinner crepe, add cold water 1 oz at a time.
  • Savory: Add 1 tbsp of dried herbs to the dry mix before blending.

Full Batch Preparation: 2.5lb Bag

You Will Need:

  • 1 full 2.5lb bag of Crepe Nation Mix
  • [56 oz] (7 cups) of cold water
  • Large (4qt+) mixing bowl or container
  • Immersion blender or wire whisk

Instructions:

  1. Pour the [56 oz] of cold water into your mixing container.
  2. Gradually add the entire 2.5lb bag of mix while whisking to prevent clumps.
  3. Using an immersion blender, mix on low for 60-90 seconds until the batter is perfectly smooth. Scrape the container sides.
  4. IMPORTANT: Cover and let the batter rest in the refrigerator for at least 30 minutes.
  5. Pre-heat griddle to [375-400]°F. Cook until golden brown.

Batch Recipe - Pancakes

Find the exact batch instructions and yields you need to run your kitchen efficiently. Select your bag size below.

Estimated Yield

Based on a 4oz ladle (1/2 cup) of batter.

  • Approx. [30-35] 8-inch crepes
  • Approx. [20-25] 12-inch crepes
  • Total Batter Volume: Approx. [3.5] Quarts

Kitchen Pro-Tips

  • Storage: Cover and refrigerate unused batter for up to 48 hours. Whisk briefly before re-use.
  • Consistency: Batter thickens as it rests. For a thinner crepe, add cold water 1 oz at a time.
  • Savory: Add 1 tbsp of dried herbs to the dry mix before blending.

Full Batch Preparation: 2.5lb Bag

You Will Need:

  • 1 full 2.5lb bag of Crepe Nation Mix
  • [56 oz] (7 cups) of cold water
  • Large (4qt+) mixing bowl or container
  • Immersion blender or wire whisk

Instructions:

  1. Pour the [56 oz] of cold water into your mixing container.
  2. Gradually add the entire 2.5lb bag of mix while whisking to prevent clumps.
  3. Using an immersion blender, mix on low for 60-90 seconds until the batter is perfectly smooth. Scrape the container sides.
  4. IMPORTANT: Cover and let the batter rest in the refrigerator for at least 30 minutes.
  5. Pre-heat griddle to [375-400]°F. Cook until golden brown.

Estimated Yield

Based on a 4oz ladle (1/2 cup) of batter.

  • Approx. [60-70] 8-inch crepes
  • Approx. [40-50] 12-inch crepes
  • Total Batter Volume: Approx. [7] Quarts

Kitchen Pro-Tips

  • Storage: Cover and refrigerate unused batter for up to 48 hours. Whisk briefly before re-use.
  • Consistency: Batter thickens as it rests. For a thinner crepe, add cold water 2 oz at a time.

Full Batch Preparation: 2.5lb Bag

You Will Need:

  • 1 full 2.5lb bag of Crepe Nation Mix
  • [56 oz] (7 cups) of cold water
  • Large (4qt+) mixing bowl or container
  • Immersion blender or wire whisk

Instructions:

  1. Pour the [56 oz] of cold water into your mixing container.
  2. Gradually add the entire 2.5lb bag of mix while whisking to prevent clumps.
  3. Using an immersion blender, mix on low for 60-90 seconds until the batter is perfectly smooth. Scrape the container sides.
  4. IMPORTANT: Cover and let the batter rest in the refrigerator for at least 30 minutes.
  5. Pre-heat griddle to [375-400]°F. Cook until golden brown.

Estimated Yield

Based on a 4oz ladle (1/2 cup) of batter.

  • Approx. [30-35] 8-inch crepes
  • Approx. [20-25] 12-inch crepes
  • Total Batter Volume: Approx. [3.5] Quarts

Kitchen Pro-Tips

  • Storage: Cover and refrigerate unused batter for up to 48 hours. Whisk briefly before re-use.
  • Consistency: Batter thickens as it rests. For a thinner crepe, add cold water 1 oz at a time.
  • Savory: Add 1 tbsp of dried herbs to the dry mix before blending.

Full Batch Preparation: 2.5lb Bag

You Will Need:

  • 1 full 2.5lb bag of Crepe Nation Mix
  • [56 oz] (7 cups) of cold water
  • Large (4qt+) mixing bowl or container
  • Immersion blender or wire whisk

Instructions:

  1. Pour the [56 oz] of cold water into your mixing container.
  2. Gradually add the entire 2.5lb bag of mix while whisking to prevent clumps.
  3. Using an immersion blender, mix on low for 60-90 seconds until the batter is perfectly smooth. Scrape the container sides.
  4. IMPORTANT: Cover and let the batter rest in the refrigerator for at least 30 minutes.
  5. Pre-heat griddle to [375-400]°F. Cook until golden brown.

Batch Recipe - Waffles

Find the exact batch instructions and yields you need to run your kitchen efficiently. Select your bag size below.

Estimated Yield

Based on a 4oz ladle (1/2 cup) of batter.

  • Approx. [30-35] 8-inch crepes
  • Approx. [20-25] 12-inch crepes
  • Total Batter Volume: Approx. [3.5] Quarts

Kitchen Pro-Tips

  • Storage: Cover and refrigerate unused batter for up to 48 hours. Whisk briefly before re-use.
  • Consistency: Batter thickens as it rests. For a thinner crepe, add cold water 1 oz at a time.
  • Savory: Add 1 tbsp of dried herbs to the dry mix before blending.

Full Batch Preparation: 2.5lb Bag

You Will Need:

  • 1 full 2.5lb bag of Crepe Nation Mix
  • [56 oz] (7 cups) of cold water
  • Large (4qt+) mixing bowl or container
  • Immersion blender or wire whisk

Instructions:

  1. Pour the [56 oz] of cold water into your mixing container.
  2. Gradually add the entire 2.5lb bag of mix while whisking to prevent clumps.
  3. Using an immersion blender, mix on low for 60-90 seconds until the batter is perfectly smooth. Scrape the container sides.
  4. IMPORTANT: Cover and let the batter rest in the refrigerator for at least 30 minutes.
  5. Pre-heat griddle to [375-400]°F. Cook until golden brown.

Estimated Yield

Based on a 4oz ladle (1/2 cup) of batter.

  • Approx. [60-70] 8-inch crepes
  • Approx. [40-50] 12-inch crepes
  • Total Batter Volume: Approx. [7] Quarts

Kitchen Pro-Tips

  • Storage: Cover and refrigerate unused batter for up to 48 hours. Whisk briefly before re-use.
  • Consistency: Batter thickens as it rests. For a thinner crepe, add cold water 2 oz at a time.

Full Batch Preparation: 2.5lb Bag

You Will Need:

  • 1 full 2.5lb bag of Crepe Nation Mix
  • [56 oz] (7 cups) of cold water
  • Large (4qt+) mixing bowl or container
  • Immersion blender or wire whisk

Instructions:

  1. Pour the [56 oz] of cold water into your mixing container.
  2. Gradually add the entire 2.5lb bag of mix while whisking to prevent clumps.
  3. Using an immersion blender, mix on low for 60-90 seconds until the batter is perfectly smooth. Scrape the container sides.
  4. IMPORTANT: Cover and let the batter rest in the refrigerator for at least 30 minutes.
  5. Pre-heat griddle to [375-400]°F. Cook until golden brown.

Estimated Yield

Based on a 4oz ladle (1/2 cup) of batter.

  • Approx. [30-35] 8-inch crepes
  • Approx. [20-25] 12-inch crepes
  • Total Batter Volume: Approx. [3.5] Quarts

Kitchen Pro-Tips

  • Storage: Cover and refrigerate unused batter for up to 48 hours. Whisk briefly before re-use.
  • Consistency: Batter thickens as it rests. For a thinner crepe, add cold water 1 oz at a time.
  • Savory: Add 1 tbsp of dried herbs to the dry mix before blending.

Full Batch Preparation: 2.5lb Bag

You Will Need:

  • 1 full 2.5lb bag of Crepe Nation Mix
  • [56 oz] (7 cups) of cold water
  • Large (4qt+) mixing bowl or container
  • Immersion blender or wire whisk

Instructions:

  1. Pour the [56 oz] of cold water into your mixing container.
  2. Gradually add the entire 2.5lb bag of mix while whisking to prevent clumps.
  3. Using an immersion blender, mix on low for 60-90 seconds until the batter is perfectly smooth. Scrape the container sides.
  4. IMPORTANT: Cover and let the batter rest in the refrigerator for at least 30 minutes.
  5. Pre-heat griddle to [375-400]°F. Cook until golden brown.