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Odlum Crepe Style Pancake Flour (500 g)

€2.40 €4.80 per kg
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Odlum Crepe Style Pancake Flour
Quality Irish

Details

Milling in Ireland Since 1845
At Odlums, we have been celebrating the joy of baking since 1845, when the Odlum family opened their first flour mill in Portlaoise. We understand the great pleasure that comes from sharing your creations with friends and family. We also know that you don't always have time to bake from scratch, so we have created a range of delicious mixes, perfect for enjoying with your loved ones.

Features

  • Prep 15 Mins
  • Source of fibre
  • Suitable for vegetarians

Brand

Odlums

Ingredients

Wheat Flour, Raising Agents (Sodium Bicarbonate, Acid Calcium Phosphate, Sodium Acid Pyrophosphate), Salt

Allergen Information

For allergens, including Cereals containing Gluten, see ingredients in bold.
Wheat - Contains

Nutritional Information

100g of Dry Flour Mix Contains:

Energy
1439kJ
339kcal
17%
Fat
1.3g
2%
Saturates
0.2g
1%
Sugars
1.5g
2%
Salt
1.25g
20%

of an adult's reference intake
Typical values per 100g: Energy 1439kJ/339kcal

Typical per 100g
Energy 1439kJ
339kcal
Fat 1.3g
of which saturates 0.2g
Carbohydrate 75.8g
of which sugars 1.5g
Fibre 3.0g
Protein 10.7g
Salt 1.25g

of an adult's reference intake

Manufacturer Address

Valeo Foods,
Merrywell Industrial Estate,
Ballymount,
Dublin 12.

Country of Origin

Ireland

Storage

Store in a cool, dry place. Store in an airtight container once opened. Preparation and Usage: Just add eggs & milk Crêpe Style Pancakes You will need: 250g/9oz Odlums Crêpe Style Pancake Flour 2 eggs 575ml/1 pint cold milk (approx.) Butter/oil for frying Makes approx. 11 crêpes. Method: 1. Empty 250g/9oz of pancake flour into large bowl. 2. Make a well in the centre and add the eggs. Beat in 575ml/1 pint of cold milk until mixture is smooth. Allow to stand for approx. 10 minutes. 3. Lightly grease/oil frying pan and heat until sizzling hot. 4. Whisk batter again and pour a thin layer of batter to cover base of pan. Cook both sides of pancake until golden brown. 5. Add a little more butter or oil before frying the next pancake. Use all of the batter - best used when fresh. Serve & enjoy! Serving Suggestion: Sprinkle with sugar & a dash of lemon juice, fold pancake over and fold again to form a triangle.

Disclaimer

Whilst we take care to ensure the product information displayed on our website is correct, our products and their associated recipes are subject to change. Therefore, you should always check product labels and not entirely rely on the details listed on this page. Customer quotas may apply.

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