Pancake Mix Crepes
As someone who has perfected countless pancake mix recipes, I can confidently say that these Pancake Mix Crepes are a total game-changer. This recipe takes all the guesswork out of traditional crêpes by using simple pantry ingredients—with pancake mix as the star.
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No complicated techniques, no special ingredients—just a foolproof batter that cooks up into thin, golden crepes in minutes. Whether you’re a crepe-making pro or a first-timer, this method ensures perfect results every single time.
One of the best things about these crepes is their endless versatility. They’re the perfect blank canvas for both sweet and savory fillings.
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Ingredients For Pancake Mix Crepes
- Pancake Mix- A wonderful ingredient to use for crepes because it doesn’t need a lot of extra ingredients.
- Milk- This will thin out the mixture and give them a light texture.
- Egg- One egg is all that you need to give the crepes a wonderful softness.
- Vanilla Extract- A wonderful way to add extra flavor to the crepe batter.
- Vegetable Oil- Adding oil to the crepe batter will help give you tender crepes and it will also help with them not sticking to the pan.
See recipe card for full information on ingredients and quantities.
How to Make Crepes With Pancake Mix
1. In a large bowl add the pancake mix and whisk to remove any large lumps. In a liquid measuring cup, measure the milk, large egg, vanilla and vegetable oil. Whisk to combine the ingredients.
2. Add the liquid ingredients to the pancake mix and whisk to combine. The batter will be a thin pancake-like texture.
3. To cook the crepes, heat a non-stick pan {or crepe pan} over medium heat until warm. For best results spray with non-stick spray and then add about a 1/4 cup batter into the center of the pan. While you are pouring the batter into the pan you should also swirl pan around in a circular motion so that the batter covers the bottom of the pan.
4. Cook on the first side and then use a thin spatula to release the crepe and flip over. Continue to cook until the crepe is completely cooked through. This will only take about 20-30 additional seconds. It goes quickly. Carefully remove cooked crepe from the non-stick skillet and onto a serving plate. Continue cooking the remaining batter.
How to tell when your Crepe is ready to Turn
The best way to tell that it is ready to turn, is to cook the crepe on the first side until the top of the crepe starts to look dry. The edges will also start to peel from the pan and the bubbles will 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 thin spatula to release the crepe and flip over.
NOTE: The first crepe almost never works out well but don’t stress. It gets better from there and so keep going.
Tips For Making Crepes With Pancake Mix
- 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 when making them 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.
- Filling Ideas
- To make even more delicious crepes add your favorite toppings. The possibilities are endless but here are a few you should consider, although a little butter and maple syrup is always fabulous.
- Fruit- Any ripe fruit works perfectly on top of finished crepes. Try fresh strawberries, sliced bananas or other berries for a sweet crepe.
- Spreads- Whether you decide to go with cream cheese, Nutella, cookie butter, peanut butter, lemon curd or jam, a good spread goes a long way.
- Toppings- A sprinkle of chocolate chips, chopped nuts, chocolate sauce, whipped cream and a sprinkle of powdered sugar will give these homemade crepes the perfect finishing touch.
- Savory Fillings- If you want to go for a savory flavor try adding shredded cheese, scrambled eggs, ham or turkey and sautèed vegetables.
How to Store
Once these are made they do not store well. They are so much better fresh that I don’t suggest it but if you do have leftovers store them in an airtight container or Ziploc bag and refrigerate.
The best way to keep the crepes is to make the crepe batter ahead of time and refrigerate that batter. Then you can fry them up quickly and have fresh crepes in no time.
Recipe FAQs
While both batters are basically made with the same ingredients, the difference is a leavening agent and the consistency of the batter.
Crepe batter is normally made without baking soda or baking powder to keep them thin. While pancakes are supposed to be thick and therefore need a leavening agent.
The ending batters for both crepes and pancakes are much different because a crepe batter has more wet ingredients to get pourable consistency.
If you have decided that you would rather make your crepes homemade, no worries.
You will just need to substitute the pancake mix for 1 cup all purpose flour, 2 tablespoons sugar and a 1/4 teaspoon of salt. All of the other ingredients are the same.
You will want to use a pancake mix like Bisquick or Aunt Jemima pancake mix for the crepes. It will have the sugar and a leavening agent in the mix.
Pancake mix works great for other recipes too. Try this Coffee cake and Chocolate Chip Muffins.
There could be a number of reasons that crepes stick to the pan. First of all, the heat of the pan is probably not warm enough. It could also mean that there is not enough non-stick cooking spray {or melted butter} in the bottom of the pan.
Finally, it could be that you need a better nonstick pan. If you have had it for a while or if there are imperfections in the finish, it may need to be replaced.
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Crepes Using Pancake Mix
Ingredients
- 1 cup pancake mix
- 1 ¼ cups milk {I used 1%}
- 1 large egg
- 1 teaspoon vanilla extract
- 2 Tablespoon 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 heat. Once the pan is warm, spray it with nonstick cooking spray. Then scoop about 1/4 cup 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. Use a thin spatula to turn over and continue to cook for about 20 seconds. Carefully remove the crepe and repeat with the remaining batter.
- Serve with your favorite toppings. Store leftovers in the refrigerator for up to 2 days.
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Notes
- 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.
