For so long I have stayed away from making crepes because they seemed so complicated. They are delicate and the batter can be a little unforgiving but not if you make them with pancake mix. I feel like I have totally hit the jackpot! Now I can easily prepare Sunday breakfast for my family by making these super Easy Pancake Mix Crepes. They can’t get enough and your household will love them too.
As someone who can take or leave breakfast I am always amazed that not only did I grow up with one of the biggest breakfast lovers EVER but I also raised one.
My dad and my Tater LOVE breakfast big time!
If you take either of them out to eat {it doesn’t matter what time of day it is}, if they serve breakfast…that is what they are ordering.
I am positive that even these breakfast lovers will totally fall in love with these Pancake Mix Crepes.
Thank you so much for stopping by! This pancake mix crepes recipe contains affiliate links, I receive a small amount of compensation if you choose to purchase from my links (for example – as an Amazon Associate I earn from qualifying purchases). I only link to products that I know and love!
How to make Amazing Crepes with a Pancake Mix
In a large bowl add the pancake mix and whisk to remove any lumps.
In a liquid measuring cup measure the milk, egg, vanilla and oil. Whisk to combine the ingredients.
Adding oil to the crepe batter will help give you tender crepes and it will also help with them not sticking to the pan.
Add the liquid ingredients to the pancake mix and whisk to combine.
The batter will be a thin pancake like texture.
To cook the crepes, heat your pan over medium-high heat until warm.
Spray with nonstick spray and then add about 2-3 tablespoons of batter into the pan.
While you are pouring the batter into the pan you should also be tilting the pan around in a circle so that the batter covers the bottom.
How to tell when your Crepe is ready to Turn
Cook until the top of the crepe starts to look dry, the edges start peeling from the pan and the bubbles have all popped.
If you try to turn it too soon there is more of a chance that the crepe will tear.
Once the first side is cooked, use a spatula to release the crepe and flip over.
Cook until the crepe is completely cooked through. This will only take about 20-30 additional seconds. It goes quick.
Carefully remove from the pan and continue with the rest of the batter.
Look at this stack of thin and perfect crepes! I can’t get over it.
I love to serve them on a large platter with fresh fruit and whipped cream.
Then everyone can serve them up just how they like them.
My favorite is a little fresh whipped cream with sliced strawberries and ripe blueberries. Oh and don’t forget the sprinkling of powdered sugar!
5 Tips for the Perfect Pancake Mix Crepes
- Be sure that you whisk the pancake mix before adding the wet ingredients. This will eliminate any lumps.
- Mix the wet ingredients together before adding them to the pancake mix. Doing this step will ensure that you have a nice and smooth thin batter.
- Heat the pan so that it is hot before adding the batter. You need a hot pan to quickly cook the crepes and so having the pan hot to start is key.
- Use a nonstick skillet and also spray with nonstick spray. Crepes can be a little temperamental, so being sure that you take every precaution to them not sticking will help so much.
- Don’t try to turn the crepe too soon. Be sure you are patient and wait until the edges are starting to pull from the pan, it looks a little more dry and the bubbles have popped.
Do you love breakfast? Try these recipes…
- Sausage, Egg and Pancake Sliders
- Sheet Pan Breakfast Quesadilla
- Pancake Mix Coffee Cake
- Easy Ham Breakfast Casserole
- Banana Crumb Cake
Pancake Mix Crepes Recipe
Ingredients
- 1 cup pancake mix
- 1 ¼ cups milk {I used 1%}
- 1 egg
- 1 tsp vanilla extract
- 2 tbsp vegetable oil
Instructions
- Measure the pancake mix into a large bowl and whisk to remove any lumps.
- In a liquid measuring cup {or small bowl} combine the milk, egg, vanilla extract and oil. Whisk to combine the ingredients. Add wet ingredients to the pancake mix and whisk to combine. The batter will be thin.
- Heat a medium nonstick skillet over medium high heat. Once the pan is warm, spray it with nonstick cooking spray. Then scoop between 2 & 3 tablespoons of batter into the hot pan and swirl it around in a circular motion so that it covers the bottom of the pan.
- Cook until the batter starts to peel from the sides of the pan, the bubbles have popped and the top starts to look dry. Turn over and continue to cook for about 20 seconds. Carefully remove the crepe and repeat with the remaining batter.
- Serve with fresh berries, whipped cream and powdered sugar for the perfect Sunday breakfast. Store leftovers in the refrigerator for up to 2 days.
