Bisquick CREPE Recipe – use ready-made mixture to make perfect crepes every time!
Crepes are so delicate, yet they can be so intimidating. You need to make a good batter and manage to create almost paper-thin pastry without breaking it. I hope this Bisquick CREPE Recipe is going to take at least one part out of the equation, as you can use ready-made Bisquick mixture for this purpose, so you can be sure that your crepe batter is going to turn out well every time.
If this is the first time you’re making crepes, keep in mind to heat your pan well. In the beginning you may use a bit more oil or butter, but later on, when pan is hot and heat evenly distributed, you will need only very little amount of oil. Don’t be disappointed if the first crepe does not turn out well. It usually sticks to the pan and tears into pieces (similar to some pancakes), probably because the pan and oil are not hot enough. Just keep going and you will master the skill.
When making this recipe, I forgot to count my crepes. I think I got 8 or 9 crepes out of this amount of batter.
TIP: If you’re in a hurry or need to make pancakes for a large crowd, use 2 or even 3 pans to cook pancakes simultaneously. That’s what my mom used to do and I’m doing it as well as it speeds up the process of cooking. It is specially important during the summer when the weather is hot and you don’t need to spend hours standing behind your stove. The pans you are using do not need to be same size or particularly made for crepes – you can use any nonstick pan that you have.
Serve crepes for breakfast or as a dessert with jams, nutella, whipped cream, maple syrup, fruit or whatever topping you like.
If you have some leftover crepes, I suggest you try my family recipe for Baked Crepes with Cottage Cheese (or ricotta cheese).
To make your own Homemade Bisquick Mix, see video instructions:
- 1 1/2 cup store-bought or homemade* Bisquick mix
- 3 eggs
- 1 1/4 cup milk
- oil or butter for frying
Mix Bisquick, eggs and milk until well blended. You can use whisk, handheld mixer or a blender for this purpose.
Heat a lightly oiled pan. Pour approximately 1/3 cup batter into 8 inch (20 cround pan (for larger pan use more batter, for smaller pan use less batter). Swirl the pan to coat the bottom with the batter. Turn the heat down and continue cooking on low. When edges of the crepe are lacey and the center is set (about 2 minutes), loosen the edge of the crepe with an offset spatula. Flip the crepe and cook until the other side is golden brown as well.
Repeat the procedure with remaining batter.