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.