This Bisquick crepe recipe makes soft, thin, golden crepes from just five ingredients, one bowl and about 15 minutes. You whisk Bisquick, milk, eggs and melted butter into a pourable batter, swirl it into a hot pan, and fill the crepes with whatever you like, from strawberries and whipped cream to ham and Swiss.
Bisquick Crepe Recipe vs. Classic French Crepes
It helps to be upfront: these aren’t identical to a classic French crepe. Bisquick is a baking mix that already contains flour, fat, salt and a leavening agent, so crepes made with it come out a little softer and slightly puffier, closer to a very thin pancake than to a lacy, crisp-edged French crepe. They’re also much easier. There’s no flour to measure, no butter to brown, and no long rest in the fridge.
For a weekday breakfast, a birthday brunch or a cooking project with kids, that trade-off is usually worth it. If you want the delicate, traditional version, make a scratch batter with flour, milk, eggs and a pinch of salt instead.
Bisquick Crepe Recipe Ingredients and Batter Math
- 1 cup Bisquick mix
- 1 cup milk (any kind, including almond milk)
- 2 eggs
- 2 tablespoons melted butter
- ½ teaspoon vanilla extract (optional, for sweet crepes)
- Butter or oil for the pan
The base is simple: one part mix, one part milk, and two eggs. That makes about 2¼ cups of batter, which is enough for roughly 8 or 9 crepes at ¼ cup each. Here’s how to nudge it:
| If you want | Change |
|---|---|
| Thinner, more delicate crepes | Add 2 to 4 tablespoons more milk until the batter looks like heavy cream |
| Sweeter crepes | Add 1 tablespoon sugar and the vanilla |
| Savory crepes | Skip the vanilla and add a pinch of black pepper or chopped herbs |
| Dairy-free | Use plant milk and swap the butter for oil |
| Gluten-free | Use Bisquick’s gluten-free mix, and follow the same ratios |
Four Moves to Make Them
- Whisk. Whisk the Bisquick, milk, eggs, melted butter and vanilla until smooth. A few tiny lumps are fine. If you have a blender, a 10-second blitz makes it perfectly smooth. Let the batter stand for 10 minutes while the pan heats, because it thickens slightly and the crepes turn out more tender.
- Heat. Set a non-stick skillet or crepe pan over medium heat and lightly grease it. The pan is ready when a drop of water sizzles and skitters. Too hot, and the batter sets before it spreads. Too cool, and the crepe turns pale and rubbery.
- Pour and swirl. Pour in about ¼ cup of batter, lift the pan off the heat, and tilt it in a circle so the batter coats the bottom in a thin layer. Cook 1 to 2 minutes, until the edges lift and the top looks set.
- Flip. Slide a thin spatula under the crepe and flip it. Cook another 30 to 60 seconds, just until lightly golden. Stack the finished crepes on a plate under a clean towel, and grease the pan lightly between crepes.
The first crepe is a test. It often tears or turns out pale, because the pan is still finding its temperature. Adjust the heat, and the rest will cook evenly.
Bisquick Crepe Recipe Card
Bisquick Crepe Recipe
Equipment
- Non-stick skillet or crepe pan
- Whisk or fork
- Mixing bowl
- Ladle or measuring cup (for pouring the batter)
- Spatula (for flipping the crepes)
- Spoon or tongs (optional for lifting crepes)
Ingredients
- 1 cup Bisquick mix
- 1 cup milk you can use any type of milk, including almond milk for a dairy-free option
- 2 eggs
- 2 tablespoons butter melted
- 1/2 teaspoon vanilla extract optional, for added flavor
- Butter or oil for greasing the pan
Instructions
- Prepare the Batter: In a mixing bowl, whisk together the Bisquick, milk, eggs, melted butter, and vanilla extract (if using) until the batter is smooth and free of lumps.
- Heat the Skillet: Place a non-stick skillet or crepe pan on the stove over medium heat. Lightly grease the pan with butter or oil.
- Cook the Crepes: Pour a small amount of batter (about 1/4 cup) into the hot pan, tilting the pan to spread the batter thinly and evenly across the surface. Cook for 1-2 minutes, or until the edges of the crepe start to lift and the top looks set.
- Flip the Crepes: Using a spatula, gently flip the crepe and cook the other side for another 30 seconds to 1 minute.
- Repeat the Process: Continue cooking the remaining batter, greasing the pan between each crepe.
- Serve: Stack the crepes on a plate and serve with your desired fillings or toppings.
Notes
Six Fillings to Try
- Strawberries and cream: sliced strawberries with a spoonful of whipped cream and a dusting of powdered sugar.
- Banana and chocolate: sliced banana with chocolate-hazelnut spread.
- Lemon mascarpone: whip mascarpone with sugar and lemon zest. It’s the same flavor combination as the blueberry lemon mascarpone cake, and works well with a few blueberries.
- Spinach and feta: sautéed spinach with a spoonful of spicy whipped feta.
- Ham and Swiss: a slice of each, folded and warmed in the pan until the cheese melts.
- Scrambled egg and cheese: a quick breakfast crepe, folded into quarters.
For a crunchy finish on a fruit crepe, sprinkle a spoonful of homemade apple granola on top. Maple syrup, honey, a squeeze of lemon with sugar, cinnamon sugar, or nut butter also work as simple toppings.
When Crepes Go Wrong
They tear when flipped. You flipped too early, or the crepe is too thin for the pan’s heat. Wait until the edges lift and the surface looks dry, and use a thin spatula.
They’re thick like pancakes. The batter is too thick. Add milk a tablespoon at a time, and swirl faster.
They’re rubbery or dry. Overcooked, or the batter was overmixed. Cook just until set and flip once.
They stick. The pan isn’t non-stick enough or isn’t greased. Wipe it with a little butter on a paper towel before each crepe.
Make-Ahead, Freezer and a Kids’ Crepe Bar
Let the crepes cool, then stack them with a sheet of parchment between each. They keep in an airtight container in the refrigerator for up to 2 days (the recipe card says the same), and in the freezer for up to 2 months. Thaw them in the refrigerator overnight. To reheat, warm them in a 350°F oven wrapped in foil for 5 to 10 minutes, or in a skillet over low heat for a minute per side. The batter also keeps in the fridge for a day, so you can mix it the night before, and stir it before using.
This is a good one for kids. Let them whisk the batter, then set out bowls of fruit, chocolate chips, cheese and ham, so everyone builds their own crepe. An adult should handle the hot pan. If you’re serving a crowd, keep the finished crepes warm in a 200°F oven under foil, or alongside a stack of Belizean johnny cakes if you want something more bread-like on the table.
The recipe card lists about 130 calories per serving, but with 5 servings from 8 or 9 crepes, a serving of 2 crepes is probably closer to 190 calories before fillings. The crepes contain wheat, egg and dairy (unless you make the swaps). You can find the manufacturer’s own ideas on the Bisquick website.
Questions About This Bisquick Crepe Recipe
Do I need a crepe pan? No. Any non-stick skillet works. Tilt it right after pouring so the batter spreads thin.
Do I have to rest the batter? It’s optional, but 10 minutes makes the crepes more tender and easier to flip.
Can I use pancake mix instead? Yes, but pancake mixes vary, so you may need extra milk to get a thin, pourable batter.
Can I make them without eggs? You can try a flax or commercial egg replacer, but the crepes will be more fragile and harder to flip.
If you make these, tell me how thin you went and what you filled them with. Those details help other cooks more than any rule I can give.