Description
This Bisquick Crepe recipe offers a quick and easy way to whip up delicate, thin crepes perfect for a variety of sweet or savory fillings. Made with Bisquick mix, milk, and eggs, these crepes cook up golden and tender on the stovetop, making them an ideal versatile breakfast or dessert option for the whole family.
Ingredients
Crepe Batter
- 1 cup Bisquick mix
- 3/4 cup milk
- 2 eggs
- 1 tbsp sugar (optional, for sweet crepes)
- 1 tsp vanilla extract (optional, for sweet crepes)
For Cooking
- Butter or oil for cooking
Instructions
- Make the batter: In a mixing bowl, combine 1 cup of Bisquick mix, 3/4 cup milk, and 2 eggs. If making sweet crepes, add 1 tablespoon of sugar and 1 teaspoon of vanilla extract. Whisk the ingredients thoroughly until the batter is smooth and free of lumps.
- Heat the pan: Place a skillet or non-stick pan over medium heat. Add a small amount of butter or oil to the pan and spread it evenly to prevent sticking.
- Pour the batter: Using a ladle, pour a small amount of batter into the center of the heated pan. Immediately tilt and swirl the pan gently so the batter spreads thinly and evenly over the surface.
- Cook the first side: Allow the crepe to cook for about one minute or until the edges start to lift from the pan and the bottom is a light golden color.
- Flip the crepe: Carefully slide a spatula under the crepe and flip it over to cook the other side. Cook this side for about 30 seconds until lightly browned.
- Repeat the process: Continue cooking all the batter in the same way, stacking the finished crepes on a plate as you go.
- Add the filling: Fill the cooked crepes with your choice of fillings such as fresh fruit, Nutella, cheese, or any preferred spread. Roll or fold the crepes and serve warm for best flavor.
Notes
- For savory crepes, omit the sugar and vanilla from the batter.
- Ensure the pan is well heated before pouring batter to get thin, even crepes.
- You can keep crepes warm by covering the plate with foil or placing them in a warm oven (around 200°F) while cooking the rest.
- Use a non-stick skillet or crepe pan for best results and easier flipping.
- Crepes can be made ahead and refrigerated for up to 2 days or frozen for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: French
