How To Make Crepes With Pancake Mix - Baking Like A Chef

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Learn how to make easy pancake mix crepes at home. Quick, thin, and delicious crepes made in 30 minutes, perfect for breakfast, brunch, or a sweet treat.

Can you make crepes from pancake mix?

Yes! While basic crepes are made with just flour, milk, eggs, and a pinch of salt, you can use store-bought pancake mix to make thin, tender crepes.

The challenge is that pancake mixes contain leavening agents like baking powder or baking soda, designed for fluffy pancakes, not delicate crepes.

Jump to:

• Can you make crepes from pancake mix?
• Ingredients
• How to make crepes with pancake mix
• Expert tips
• Storage instructions
• Recipe FAQ
• Love crepes? Try these next!
• Recipe card
• Comments

The trick is adjusting the batter's consistency, mainly the flour-to-milk ratio, so it spreads thinly in the pan.

Experts suggest about 1 part flour to 2 parts milk for the perfect finesse. You can also add a splash of acid, like lemon juice or vinegar, to balance the leavening if needed.

With these tweaks, your pancake mix can become a simple shortcut to fresh, homemade crepes.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

Also, read about crepe ingredients.

• Pancake mix: This recipe uses Bob's Red Mill homestyle pancake mix, but most dry mixes work for thin crepes.
• Milk: Use whole, low-fat, plant-based milk, or even sparkling water.
• Egg: One large egg.
• Oil: Vegetable oil prevents sticking; melted butter works too. If needed, lightly oil the pan with a silicone brush or use a cooking spray.

How to make crepes with pancake mix

Place pancake mix in a large bowl, add the egg and milk, and whisk until smooth. Pass through a fine-mesh sieve if needed. For thicker crepes, add a little more pancake mix.

Heat a non-stick pan over medium heat. Pour a small ladle of batter into the center, swirling to spread. Cook until edges curl and bubbles appear, then flip and cook briefly on the other side. Spray the pan lightly with a cooking spray if the crepes stick.

Stack cooked crepes on a plate and keep warm. Serve with powdered sugar, fresh fruit, syrup, or your favorite toppings.

Expert tips

1. Read on for the tips and tricks to make basic crepes. It's the ultimate guide to perfect crepes.
2. Don't overcook crepes: they should be just golden.
3. Serve crepes dusted with powdered sugar and garnished with fresh fruit, maple syrup, homemade condensed milk, or other favorite toppings.

Storage instructions

To keep crepes fresh, place sheets of parchment paper between each crepe and wrap them in plastic film.

Store in the refrigerator for up to two days or freeze in an airtight container or Ziploc bag for up to two months.

To thaw, move frozen crepes to the fridge overnight, then reheat individual crepes in the microwave for a few seconds before serving.

Recipe FAQ

Can you make crepes with Bisquick?

You can make French-style crepes using Bisquick. For each cup of Bisquick mix, whisk in 1-2 large eggs and 1-2 cups of milk or water until smooth.

How to make crepes thin

To make thin crepes, start with a recipe that has no leavening agents. The batter should be very thin, which you can achieve by adding extra milk or water. Use enough batter, about 2-3 tablespoons, so it spreads to cover the entire pan when swirled. Any extra batter can be poured back into the bowl.

Love crepes? Try these next!

What are the best crepes ever? While French crepes are a well-known classic, there is an entire world of thin and crispy crepe styles that you should try. These include Polish naleśniki or Romanian clatite, for example.

• French Crepes: The Ultimate Cooking Guide
• French Chocolate Crepes Recipe
• Almond Milk Crepes
• Galette Bretonne (French Galette) Recipe

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Recipe card

Easy Pancake Mix Crepes

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This recipe is the answer to how to make crepes with pancake mix. These are thin and delicious like French crepes and easy to make too.

• Author: Irina Totterman
• Total Time: 30 minutes
• Yield: 10 crepes 1x
• Category: Crepes and Pancakes
• Method: Cooking
• Cuisine: French

Ingredients

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• 1 cup (130 g) pancake mix
• 1 ½ cup + 1 ½ tablespoon (370 ml) whole milk
• 1 large egg
• 2 tablespoons (30 g) vegetable oil

*If needed, please refer to Baking Conversion Charts.

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Instructions

1. To make the crêpe batter, place the pancake mix into a large mixing bowl. Add the egg and milk and mix with a hand whisk. If there are some lumps, pass the batter through a fine-mesh sieve. Extra tip: if the batter seems too thin for your liking, add a bit more pancake mix and whisk. The more pancake mix you add, the thicker your crepes will be.

2. Heat a non-stick crepe pan over medium-high heat. Due to added oil, there is no need to grease the pan. Using a small ladle, pour the batter into the center of the hot pan. Immediately swirl the pan in the air to help the batter spread and cover the entire bottom of the pan. Extra tip: You might need to adjust the heat to medium because the batter doesn't spread well if the heat is too high.

3. Bring the pan to the stovetop. Cook the crepe until the bubbles appear and the edges curl away from the pan. Using a rubber spatula, loosen the edges of the crepe. Then, with a flexible turner, flip crepe and lightly cook the second side. Extra tip: If you feel that the crepe sticks to the pan, make sure you spray the pan with a non stick cooking spray for each new crepe.

4. Continuer with the rest of the batter. Place cooked crepes on a serving plate covered with another plate, aluminum foil, or a clean kitchen towel to keep them warm. Serve crepes dusted with powdered sugar and garnished with fresh fruit, maple syrup, or other favorite toppings.

Notes

1. Read on for the tips and tricks to make basic crepes.
2. Don't overcook crepes: they should be just golden.
3. Serve crepes dusted with powdered sugar and garnished with fresh fruit, maple syrup, sweetened condensed milk, or other favorite toppings.
4. Store in the refrigerator for up to two days or freeze in an airtight container or Ziploc bag for up to two months.

Nutrition

• Serving Size: 1 crepe
• Calories: 81
• Sugar: 2 g
• Sodium: 104 mg
• Fat: 5.1 g
• Saturated Fat: 1.5 g
• Carbohydrates: 6.5 g
• Fiber: 0.2 g
• Protein: 2.5 g
• Cholesterol: 24 mg

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.