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).
Baked Crepes with Cottage 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
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Bisquick Crepes Batter: Mix Bisquick, eggs and milk until well blended. You can use whisk, handheld mixer or a blender for this purpose.
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Heat a lightly oiled pan. Pour approximately 1/3 cup batter into 8 inch (20 cm) round crepe 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.
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Repeat the procedure with remaining batter.
Homemade Bisquick Mix recipe: https://www.kitchennostalgia.com/canning_and_preserving/homemade_bisquick_mix_recipe.html
Related recipes: Bisquick Pancake, How to Make Pancake Mix
For recipes using homemade Bisquick click here.
I’ve made you’re baked crepes with sour cream,these made with bisguick will be much faster to make.
You did?! That’s great! I’m happy you tried it. 🙂
This recipe turned out beautifully! Quick and easy to do at home. I ended up using a bit more batter for each crepe so they didn’t end up too crispy while cooking it. But all in all very good.
Thank you, Ellie, for your feedback!
I’m planning a brunch with a crepe bar; can these crepes be prepared ahead of time and frozen then thawed and reheated when ready to use?
Yes, I think that all crepes can be frozen. Stack cooled crepes (with wax paper in between each layer) and place them inside a zip-top plastic bag. Freeze for up to 2 months.
Can water be substituted for milk
I’ve tried this recipe only with milk, so I can’t say. Maybe you could use non-dairy milk?
This recipe came out perfect! So easy for this mother of 3 to whip up on a Sunday morning. We fill ours with a sweet cream cheese mixture and too with fresh fruit.