Crepe Recipe With Bisquick: Crepes offer versatility, easily transitioning from breakfast to dessert, with fillings such as fresh fruit and chocolate and making crepes the traditional way can be time-consuming as it requires careful preparation and a lengthy ingredient list. For a quick breakfast or easy weekend brunch, however, this Bisquick crepe recipe works perfectly. For a delicious stack of crepes, you only need a couple of ingredients and a few minutes. The crepes will be light and airy.

Crepes are simple to make, and this recipe takes it to a new level. Bisquick can be used to make pancakes, waffles, and now crepes. Other than giving you a silky batter, Bisquick will make preparing the crepes take almost no time. The minimal ingredients and prep time of the recipe are ideal for crepe lovers who want to avoid the wasted time and hassle of traditional methods.

For those wanting to impress family or friends with a flavorful dish conveniently, the Bisquick crepe recipe is just the solution. The flexibility of the recipe allows the use of different fillings. The simplicity of the crepe enable the use of Bisquick so that the crepes can be homemade with little hassle. Bisquick!

Crepe Recipe With Bisquick From DishBloom!

Crepe Recipe With Bisquick

This easy crepe recipe with Bisquick simplifies the traditional crepe-making process, using just a few ingredients. Bisquick, a convenient pancake and waffle mix, serves as the base for light and fluffy crepes that can be filled with both sweet and savory fillings. Perfect for a quick breakfast, brunch, or dessert, these crepes are sure to impress.

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Prep Time 5

Cook Time 10

Total Time 15

Course Dessert

Cuisine French

Servings 4

Calories 100 kcal

Equipment

Non-stick skillet or crepe pan
Whisk
Mixing bowl
Ladle or measuring cup
Spatula
Plate for serving

Ingredients

1 cup Bisquick mix
1 cup milk
2 large eggs
1 tbsp melted butter optional for extra richness
1 tsp vanilla extract optional for flavor

Instructions

In a mixing bowl, whisk together the Bisquick, milk, eggs, melted butter, and vanilla extract until smooth. The batter should be slightly runny but not too thin.
Heat a non-stick skillet or crepe pan over medium heat. Lightly grease the pan with a small amount of butter or cooking spray.
Pour about 1/4 cup of the batter into the center of the skillet. Tilt the pan gently to spread the batter into a thin, even layer.
Cook for 1-2 minutes, or until the edges of the crepe lift easily from the pan. Flip the crepe and cook for another 30 seconds to 1 minute, until golden and cooked through.
Repeat with the remaining batter, stacking the cooked crepes on a plate.

Notes

For savory crepes: Skip the vanilla extract and butter in the batter. Fill with your favorite savory fillings, such as cheese, spinach, or mushrooms.
For sweet crepes: Add a dusting of powdered sugar, fresh fruit, or Nutella for a delightful treat.
Storing leftovers: If you have any leftover crepes, they can be stored in the refrigerator for up to 2 days. Reheat in a skillet or microwave before serving.