Can you make crepes from pancake mix? Yes! These are thin and delicious, like French crêpes, but different than regular American-style pancakes.
30 minutes is all you need to make these crepes, which can be served alone or with a variety of toppings.
Homemade crepes are a delicacy made with a few basic ingredients. All you need is milk, plain flour, eggs, and a pinch of salt.
But isn't it good news that there is a way to convert any store-bought pancake and waffle mix into fresh and delicious crepes?
But what if you want thin French-style crepes instead? That’s right, the basic crepe recipe never calls for a raising agent.
So, there is a question. How to turn pancake mix into crepes? How to train your pancake mix batter not to go for the soft and fluffy cousins? Let's find out how.
So far, there is a way to neutralize the baking soda by adding some acidic ingredients, such as lemon juice or vinegar.
According to Susan M. Selasky,
If a recipe has baking powder with an acidic ingredient, you need to add some baking soda to neutralize the acid.
So, to get away from the chemical formulas and interactions, it would be nicer to find a non-chemical way of making thin crepes from pancake mix.
Since the secret of the perfect crepes is their finesse, the flour and milk ratio seems important.
Gilles Isola, the training manager at Ecole Maître Crêpier & Cuisinier, in Rennes, says that "as for milk, there are about 2 liters per kilo of flour."
So, the minimal flour to milk ratio is 1:2, but this can be higher if the crepe's texture becomes an issue (thicker crepe).
The recipe below calls for one part of the pancake mix mixed with 2.8 parts of the milk.
Why you should try this recipe
You can still get that authentic French-style thin and lacy pancakes if you use a basic pancake mix.
It is also possible to adapt the desired thickness of crepes by playing with the pancake mix to milk ratio.
The most exciting thing is that you can make crepes right away without letting the batter rest.
So it takes less than 30 minutes from start to finish to make crepes using pancake mix.
Here is a quick overview of what ingredients you will need. Follow the full recipe below for exact amounts and instructions. I recommend making the recipe as written for the best results.
Also, read about crepe ingredients.
Milk: use whole milk or replace it with low-fat or plant-based milk, for example, almond milk. You can also use water instead of milk if desired.
Egg: the recipe calls for one large egg.
Oil: vegetable oil helps avoid greasing a crepe pan. If desired, replace oil with unsalted melted butter.
But if the crepes still stick, use a nonstick spray or a silicone brush to apply a thin layer of oil on the pan for each new crepe.
How to make pancake mix crepes
Extra tip: If the batter seems too thin for your liking, add a bit more pancake mix and whisk. The more pancake mix you add, the thicker your crepes will be.
Heat a non-stick crepe pan over medium-high heat. Due to added oil, there is no need to grease the pan. Using a small ladle, pour the batter into the center of the hot pan.
Immediately swirl the pan in the air to help the batter spread and cover the entire bottom of the pan.
Extra tip: You might need to adjust the heat to medium because the batter doesn't spread well if the heat is too high.
Bring the pan to the stovetop. Cook the crepe until the bubbles appear and the edges curl away from the pan.
Extra tip: If you feel that the crepe sticks to the pan, make sure you spray the pan with a non stick cooking spray for each new crepe.
Continuer with the rest of the batter. Place cooked crepes on a serving plate covered with another plate, aluminum foil, or a clean kitchen towel to keep them warm.
While there is a basic crepe recipe that makes crepes from scratch, you can't go wrong with a classic pancake mix.
You can change the consistency of the crepe pancake batter by using water instead of milk or replacing some part of the milk with plain or sparkling water.
This will allow you to play around with the crepes' texture and their thickness.
Serve your crepes with sweet or savory fillings. If you want to take your serving game up a notch, fill crepes with farmer cheese and fresh strawberries.
Or roll up banana with ricotta cheese into a crepe wrap, and drizzle with chocolate sauce for an extraordinary taste and presentation.
A specialty pan is a bit of an investment in special appliances, but it helps make crepes easy and improve their appearance.
But you can use any small nonstick skillet or well-seasoned cast-iron pan in your kitchen to make crepes.
To keep your crepes fresh, keep them in the fridge or freezer.
Store in the refrigerator for up to two days or freeze in an airtight container or a Ziploc bag for two months.
To thaw, bring crepes to the fridge overnight. Then, when you want one or two for later, take the thawed ones and heat them in the microwave for a few seconds.
- Read on the tips and tricks to make basic crepes. It's the ultimate guide to perfect crepes.
- Don’t overcook crepes: they should be just golden.
Frequently asked questions
You can make French-style crepes with Bisquick. Just use 1-2 large eggs and 1-2 cups of milk (water) for a cup of Bisquick mix.
Crepes are a quick and easy meal to make. You need the right ingredients for a foolproof crepe: flour, eggs, milk (water), and some butter or oil.
First and foremost, choose a foolproof crepe recipe: it shouldn't contain any leavening agent. Crepe batter should be very thin to make thin crepes. You can achieve this by adding more liquid (milk, water) to the batter. Also, using enough batter (2-3 tablespoons) is essential, so it covers the entire bottom of the pan when swirled. You can always pour the remaining batter back into the bowl.
Search for a crepe recipe with only one egg, or scale down your favorite recipe.
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Pancake Mix Crepes
This recipe is the answer to how to make crepes with pancake mix. These are thin and delicious like French crepes and easy to make too.
- Total Time: 30 minutes
- Yield: 10 crepes 1x
- Category: Crepes and Pancakes
- Method: Cooking
- Cuisine: French
To make the crêpe batter, place the pancake mix into a large mixing bowl. Add the egg and milk and mix with a hand whisk. If there are some lumps, pass the batter through a fine-mesh sieve. Extra tip: if the batter seems too thin for your liking, add a bit more pancake mix and whisk. The more pancake mix you add, the thicker your crepes will be.
Heat a non-stick crepe pan over medium-high heat. Due to added oil, there is no need to grease the pan. Using a small ladle, pour the batter into the center of the hot pan. Immediately swirl the pan in the air to help the batter spread and cover the entire bottom of the pan. Extra tip: You might need to adjust the heat to medium because the batter doesn't spread well if the heat is too high.
Bring the pan to the stovetop. Cook the crepe until the bubbles appear and the edges curl away from the pan. Using a rubber spatula, loosen the edges of the crepe. Then, with a flexible turner, flip crepe and lightly cook the second side. Extra tip: If you feel that the crepe sticks to the pan, make sure you spray the pan with a non stick cooking spray for each new crepe.
Continuer with the rest of the batter. Place cooked crepes on a serving plate covered with another plate, aluminum foil, or a clean kitchen towel to keep them warm. Serve crepes dusted with powdered sugar and garnished with fresh fruit, maple syrup, or other favorite toppings.
- Read on the tips and tricks to make basic crepes.
- Don’t overcook crepes: they should be just golden.
- Serving Size: 1 crepe
- Calories: 81
- Sugar: 2 g
- Sodium: 104 mg
- Fat: 5.1 g
- Saturated Fat: 1.5 g
- Carbohydrates: 6.5 g
- Fiber: 0.2 g
- Protein: 2.5 g
- Cholesterol: 24 mg
Keywords: pancake mix crepes
The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.