The hens are slowing down on laying eggs in the heat of the summer. I still get one to three eggs a day, but I thought I would get out the powdered eggs from the freezer and see how they do in crepes with my Heritage Wheat flour! Spoiler alert, the crepes come out well.

• 20 g powdered egg
• 4 Tbsp water
• 1 1/2 cups milk
• 1 cup Sunrise Mills Heritage White Flour
• 1 Tbsp vegetable oil
• 1/4 tsp salt
• Melted butter

Combine the powdered egg and water and let sit for about 10 minutes (I start this, then gather all my supplies, melt the butter, and preheat the pan to medium). Add the milk, flour, oil and salt and whisk until combined. Brush melted butter onto the hot skillet, then pour 2-4 tablespoons of batter into the pan (depending on the size of your pan) and quickly rotate the skillet to distribute the batter evenly. Cook until the edges are slightly golden and the crepe is easy to lift, then flip it and cook for a few more seconds. Fold the crepe in half, then in fourths and transfer to a paper towel lined plate.