Easy Pancake Mix Crepes Recipe
Servings: 6 people
Calories: 140kcal
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!
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Ingredients
- 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
Instructions
- 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.
- Note - To check if the batter is of the right consistency, 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 it is of the right consistency and if the gap closes soon, it means that the batter is too runny. If it is too runny, add some more pancake mix to it and whisk well. If it is too thick, then add some milk to it.
- 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 or a food processor and blend until smooth.
- Place a 10-inch non-stick skillet or a 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.
- 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.
- 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.
Notes
If the batter still has lumps, then pass it through a fine-mesh strainer.
You can also add all the ingredients to a blender and blend until smooth.
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.
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.
Nutrition
Calories: 140kcal | Carbohydrates: 7g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 130mg | Potassium: 83mg | Fiber: 1g | Sugar: 1g | Vitamin A: 363IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 1mg