How to Make Crepes with Pancake Mix

If you have always dreamt of cooking French food but thought it would be too challenging, consider making Crepes with Pancake Mix.

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Crepes, or as I called them as a kid, “skinny pancakes,” have a fascinating history that matches their delectable taste. Originating in Brittany, a region in northwest France, crepes have been enjoyed since the 13^th century. The French term crêpe is derived from the Latin word crispus which means “curled”, a reference to their edges.

Buckwheat was initially used to create crepes since that is what was available in France. However, as international trade flourished, the availability of flour led to the creation of the crepes we savor today. Whether filled with fruits, drizzled with chocolate or stuffed with cheese, crepes have become a delight, symbolizing both simplicity and sophistication.

Although often confused with pancakes, crepes are different. Pancakes have a fluffy texture to them and crepes are quite thin. So, how does pancake mix work when making crepes? When using the pancake mix, you will add much more liquid than you would when making pancakes. Rather than a thick batter, it will be runny and pourable to make crepes.

You can also make homemade crepes from scratch, using a recipe like Whole Wheat Crepes; however, it’s helpful to have a handy recipe like crepes using a pancake mix, for those days when there isn’t time for homemade anything. Sometimes, it’s about getting dinner on the table so we don’t drive through and eat garbage.

Are Crepes with Pancake Mix Healthy?

Convenience doesn’t always equal unhealthy. Pancake mixes often come packed with vitamins and minerals, offering a good foundation for your crepes. Many mixes are fortified with nutrients like iron and calcium, which are vital for bones and overall well-being.

You can also make the mix healthier if you like. Consider adding flaxseed to the batter for added fiber, which promotes digestion and keeps you full for longer periods. You can also incorporate protein powder to transform your crepes into an energy-packed meal that supports muscle health and recovery. There are many pancake mixes available to help out those following certain diets. Look for paleo, gluten-free, or keto-friendly pancake mixes if needed.

What is the secret to thin crepes?

There are two critical elements to making the perfect thin crepe: the batter and the rotating of the skillet. First, crepe batter must be thin. If you have never made crepes before, you may be expecting the batter to look like pancake batter. However, it should be much thinner. You should be able to pour it like a liquid. When adding the batter to the hot skillet, don’t skip the rotating part. Take your time to slowly rotate the skillet side to side until the crepe mix has evenly spread around the skillet forming a nice round thin crepe.

INGREDIENTS

1 cup pancake mix
1 1/2 cups whole milk
2 large eggs
1 tablespoon unsalted butter, melted
1 teaspoon pure vanilla extract

INSTRUCTIONS

Whisk

Combine ingredients to make batter.

Heat

Prepare and heat the skillet.

Pour & Tilt

Spread batter in skillet.

Cook & Flip

Cook crepe, then flip.

Serve

Keep warm and repeat.

Devour!

FAQs & Tips

How to Make Ahead and Store

Storing crepes is a breeze. After creating your stack, allow them to cool completely. Insert a piece of wax paper or parchment paper between each crepe to prevent them from sticking. Next, tightly wrap the stack in plastic wrap or aluminum foil. You can keep them in the fridge for up to 2 days. If you want to freeze them, simply place the wrapped crepes into a zip-lock bag and freeze for up to 3 months. When you’re ready to indulge, thaw them in the refrigerator overnight or gently reheat them in a skillet or microwave.

How to thin the batter?

If the batter looks too thick, it’s better to take your time and thin it out rather than trying to make a thin crepe out of a thick batter. It’s really difficult to do. Just add a little extra milk, a small amount at a time, until the batter looks thin enough to use.

what if my crepes stick to the skillet?

I am not a big fan of nonstick skillets, however, in this case, they are so helpful when cooking crepes. If you are using stainless steel or cast iron, they will work; however, you will need to add extra butter or cooking spray so that the crepes don’t stick. Even in the nonstick pan, additional fat is needed to keep the crepes from sticking. Since they are thin, if any part of them sticks it’s easy to tear the crepes.

Serving Suggestions

As mentioned, my mother made crepes often when we were children. I remember filling them with cottage cheese and Homemade Strawberry Jam. Other times, I believe ricotta was involved… and always a dusting of powdered sugar. Now, I enjoy crepes for breakfast, lunch, and dinner.

Try topping them with sugar, a splash of lemon juice, and some fresh berries in the morning. To switch things up, fill your crepes with ham, cheese, and a handful of spinach, then fold them into triangles. Warm them until the cheese is gooey. They’re perfect for brunch or a light lunch. For dinner, consider filling them with Sautéed Mushrooms, garlic, and a hint of cream, paired with a Fresh Cucumber and Tomato Salad.

Who can resist dessert? If you’re craving something sweet, you can add a dollop of whipped cream or a scoop of Cottage Cheese Ice Cream. Nutella, banana slices, and a drizzle of Vegan Caramel Sauce make a wonderful crepe treat, too.