Learn how to make crepes with pancake mix using my easy and simple recipe. No special appliance, no mess, no effort – these fail-proof crepes will come together within minutes. Try it!
About This Recipe
When I think of a fancy breakfast, crepes are one of the options that come to my mind. I have a fabulous recipe to make these French beauties from scratch but when I have a time crunch, I turn to this method of making crepes with pancake mix.
5 ingredients and 15 minutes are all you need to make pancake mix crepes. They taste as good as the ones you get in your favorite cafes and restaurants with your favorite toppings.
These pancake mix crepes are ideal to serve for breakfast or brunch but as they say, there is no good time to enjoy such deliciousness. You can even enjoy these for lunch, dinner, or even dessert. Add your choice of sweet and savory fillings and serve it the way you like.
Pancake Mix – Get your hands on any pancake mix from the store or make it at home. If buying from the store, I usually go for Aunt Jemima or Krusteaz.
Use an unflavoured pancake mix for the traditional crepes, but if you like to experiment you can use the flavored ones too.
Others – Other ingredients required for these crepes are milk, egg, vanilla extract, and unsalted butter.
If you do not prefer dairy, then replace dairy milk with vegan options like almond milk, coconut milk, oats milk, etc.
Eggs are a must, as they help to retain the shape of the crepes.
How To Make Crepes With Pancake Mix
Add 1 cup pancake mix, ½ cup milk, 1 large egg, and 1 teaspoon vanilla extract to a medium-sized bowl.
Whisk to make a smooth mixture.
Add the remaining 1 cup milk and ¼ melted and cooled unsalted butter and whisk to make a smooth lump-free batter. Cover the bowl and let the batter rest for 30 minutes to release the gluten.
Tip – If the batter still has lumps, then pass it through a fine-mesh strainer.
Tip – You can also add all the ingredients to a blender and blend until smooth.
Place a 10-inch non-stick frying pan on the stovetop. Heat the pan over medium-high heat until the pan is HOT.
Brush the pan with butter and immediately pour ¼ cup of batter into the center of the pan.
Quickly pick the pan up and tilt and twirl it until the batter covers the bottom of the pan.
Return the pan to the stovetop and cook until the edges start to peel away from the pan.
Carefully flip the crepes into half using a spatula or your fingers and then again to make a triangle.
Remove it on the serving plate and serve it with your choice of topping. Repeat with the remaining batter.
Pro Tips By Neha
The consistency of the batter is very important. It should be thin and lump-free.
Once the batter is ready, let it rest for 30 minutes to let the gluten relax. It will give you comparatively more tender crepes. You can also make the batter the night before and let it rest in the refrigerator. But make sure to bring it out to room temperature before making the crepes.
Use a scratch-free non-stick pan to make the crepes. It will make the flipping easier.
Spray the pan with a non-stick spray or brush it with butter each and every time you pour the batter for crepes.
Cook the crepes on high heat. It will take 30-40 seconds for the crepe to cook perfectly.
Use a thin spatula or your fingers to flip the crepes.
Place the stack of crepes in a preheated oven (300 degrees F) to keep them warm until they are ready to serve.
Frequently Asked Questions
When you notice that the batter is completely set and you can’t see liquid anymore on the pan, it is ready to flip. It takes approximately 30-40 seconds for the crepes to cook perfectly.
Take a ladle and dip it in the crepe batter. Touch the back of the ladle with your finger. If the mark remains, it means the batter is of the right consistency and if the gap closes soon, it means that the batter is too runny.
If the batter is too runny, add some more pancake mix to it and whisk well.
If you are not someone who wants to buy a store-bought pancake mix, then you can make your own dry pancake mix at home using this recipe. You will need,
4 cups all-purpose flour
3 tablespoon baking powder
2 teaspoon baking soda
3 tablespoon sugar
1 teaspoon salt
Just mix all the ingredients and store the mix in an air-tight container for 1-2 months. Use as desired.
These pancake mix crepes can be filled with a sweet or a savory filling. Here are some of the filling options.
Sweet – Top or fill the crepes with whipped cream, honey, maple syrup, Nutella, chocolate syrup, jam, fruit compotes, or nut butter such as peanut butter, pistachio butter, almond butter, etc.
Top them with fresh fruits such as banana, mango, peach, strawberries, raspberries, peach, kiwi, apple, or any other fruit that you like the most!
Savory – When it comes to savory filling, the options are endless. Choose from scrambled eggs, scrambled tofu, scrambled cottage cheese, ham & cheese, bacon, creamy spinach, creamy potatoes, herbed mushrooms, etc.
These crepes made with pancake mix are very versatile and can be served for breakfast, lunch, dinner, or dessert.
Generally, when I serve them for breakfast, it is a simple drizzle of maple syrup, honey, or a generous spread of Nutella or jam. I also prefer to add some fresh seasonal fruits to make them nutritious and filling. For savory breakfast, fill them with creamy scrambled eggs and bacon!
Brunch, lunch, or dinner – I like to fill the crepes with something more wholesome, preferably a savory filling such as creamy spinach, creamy potato, scrambled tofu, etc.
For dessert – This is my favorite way of serving crepes with a dollop of ice cream or whipped cream. Throw in some seasonal fruits such as berries, mangoes, peaches, etc. You can also sprinkle some chocolate chips or chocolate curls on top.
Crepes taste the best fresh, right out of the pan! You can make the batter the night before and store it in an air-tight container. This way you will have your breakfast ready in minutes the next morning!
But if you have leftovers, then store them in an airtight container for 2-3 days. Microwave until warm before serving.
You can also free the cooked crepes in an airtight container for up to 2 months. Thaw and microwave until warm before serving.
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Pancake Mix Crepes Recipe
- 1 cup pancake mix
- 1-½ cups milk (whole, skim or low-fat, divided)
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ cup unsalted butter (melted and cooled)
- Add pancake mix, ½ cup milk, egg, and vanilla extract to a medium-sized bowl.
- Whisk to make a smooth mixture.
- Add the remaining 1 cup milk and butter and whisk to make a smooth lump-free batter. Cover the bowl and let the batter rest for 30 minutes to release the gluten.
- Place a 10-inch non-stick frying pan on the stovetop. Heat the pan over medium-high heat until the pan is HOT.
- Brush the pan with butter and immediately pour ¼ cup of batter into the center of the pan.
- Quickly pick the pan up and tilt and twirl it until the batter covers the bottom of the pan.
- Return the pan to the stovetop and cook until the edges start to peel away from the pan.
- Carefully flip the crepes into half using a spatula or your fingers and then again to make a triangle.
- Remove it on the serving plate and serve it with your choice of topping. Repeat with the remaining batter.