Description
Ingredients
For about 8-10 crepes (enough to make my family very happy):
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- 1 cup Bisquick baking mix
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- 3/4 cup milk (I use 2%, but whole milk makes them extra rich)
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- 2 eggs
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- 1 tablespoon sugar
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- 1 teaspoon vanilla extract
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- 2 tablespoons melted butter, plus more for cooking
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- Pinch of salt
Instructions
In a medium bowl, whisk together the Bisquick, sugar, and pinch of salt. In a separate bowl, beat the eggs, then add the milk and vanilla. Gradually pour the wet ingredients into the dry ingredients, whisking constantly until smooth. Finally, stir in the melted butter until fully incorporated.
Olivia’s Tip: Don’t overmix! Stir just until combined for tender crepes. A few tiny lumps are actually okay – they’ll dissolve during the resting period.
Let the batter rest for about 10 minutes if you have the patience (I often don’t when there are hungry kids circling the kitchen). This rest helps the gluten relax and gives you thinner, more delicate crepes from your Bisquick crepe recipe.
Confession Time: Sometimes when Lila and Caleb are particularly hungry, I skip this step entirely and they still turn out delicious. Do what works for your morning chaos level!
Heat a 10-inch non-stick skillet or crepe pan over medium heat. When it’s hot, lightly brush with melted butter. You want just enough to coat the surface with a whisper-thin layer.
Olivia’s Tip: The first crepe is nearly always a throwaway – even in French kitchens! Consider it the “test crepe” that seasons your pan for the perfect batch to follow.
Pour about 1/4 cup of batter into the center of your hot pan, then immediately lift and swirl the pan to spread the batter in a thin, even layer that covers the bottom.
Troubleshooting: If your batter doesn’t spread easily, it’s too thick. Add a tablespoon of milk and try again.
Cook until the edges look dry and start to curl slightly, about 1 minute. The surface will change from shiny to matte when it’s ready to flip.
Using a thin spatula (or if you’re feeling brave, a quick flick of the wrist), flip the crepe and cook the other side for about 30 seconds, until golden spots appear.
Confidence Booster: Flipping gets easier with practice! By your third crepe in this Bisquick crepe recipe, you’ll feel like a pro.
Slide the finished crepe onto a plate and continue with the remaining batter, adding a tiny bit of butter to the pan each time. I like to stack them with a piece of parchment or wax paper between each crepe if we’re not eating them immediately.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 crepe
- Calories: 130
Keywords: Bisquick crepe recipe, easy crepes with Bisquick, breakfast crepes, crepe batter with baking mix