Crepes with pancake mix is a quick and easy way to make thin, buttery and delicious crepes in a fraction of the time. Learn how to make these irresistible crepe pancakes using basic pantry ingredients, in a few simple steps. Fill these pancake mix crepes with fresh berries and whipped cream for the perfect breakfast.
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Why Should You Make This Recipe
I love quick, easy, and indulgent breakfast recipes. My Bread Pudding with Vanilla Sauce, Cinnamon Rolls with Heavy Cream, and Brioche French Toast Casserole are a few fancy breakfast recipes that I absolutely adore. These crepes with pancake mix are another simple and chic breakfast recipe I know you will love just as much as I do.
- You love short cut recipes. These crepe pancakes use pre-made, store bought pancake mix and a few other ingredients to make the more delicious crepes. No need to have flour, sugar or baking powder on hand, all you need is a couple of cups of pancake mix.
- Easy to make. This recipe for crepes with pancake mix could not be easier to make. Simply blend all the ingredients in a blender, rest for 30 minutes (and up to overnight), cook, fill and eat.
- Perfect for a simple and fancy breakfast. Crepe pancakes are the perfect way to make something as simple as pancakes feel extra fancy. Top or fill them with your favorite ingredients and enjoy.
Ingredients
These crepes from pancake mix require only a handful of basic pantry ingredients which makes them as perfect for busy mornings as slow weekend brunches. Here’s what you will need.
- Dry Ingredients: Pancake mix such as Krusteaz, Annie’s, Pearl Millings or Bisquick.
- Wet Ingredients: Gather milk, melted butter, eggs, vanilla extract and almond extract.
Substitutions
Here are my recommended substitutions to make these easy pancake mix crepes if you need them.
- Pancake Mix: Use your favorite brand of pancake mix. I used a buttermilk version from Trader Joes to make mine, but any will work. That’s the beauty of this pancake crepe recipe.
- Eggs: This recipe has not been tested without eggs.
- Melted Butter: Feel free to use an equal amount of salted butter in place of the unsalted butter. Just make sure to omit the added salt. Vegan butter or plant based can also be used in place of regular unsalted butter for this crepe recipe.
- Vanilla Extract and Almond Extract: Both extracts are used for flavor. They nicely enhance the flavors of the other ingredients. I recommend using both if you can. If not, feel free to omit the almond extract.
- Milk: Use any milk you like. Plant based milk also works well in this recipe.
How To Make
Learn how to make crepes with pancake mix in a few easy steps.
- Add milk, melted and slightly cooled butter, eggs, vanilla extract, almond extract and pancake mix to a high speed blender. The wet ingredients can be added in any order, just make sure to add the pancake mix last. Pulse the ingredients 2 - 3 times to incorporate the crepe ingredients. Then blend everything on medium speed for about 30 seconds. Scrape the sides and bottom of the blender if needed and blend on medium speed again for about 10 seconds. Transfer the blender with the crepe pancake batter inside, to the fridge to rest for at least 30 - 60 minutes. The batter can be stored in the blender in the fridge up to overnight.
- When it’s time to cook the crepes, heat a non stick skillet or crepe pan on low heat. Melt a little butter on the pan. Pour ¼ cup of crepe batter onto the heated pan. Tilt the pan back and forth to spread the batter across the entire pan. Cook until the sides of the crepe start to pull away from the pan and the bottom of the crepe is lightly golden brown. This takes about 1 - 1 ½ minutes. Using a large spatula gently flip the crepe over. Cook for an additional minute.
- Transfer the crepe to a serving plate or cooling rack. Cook the remaining pancake crepe batter. Once all the crepes are cooked, it’s time to fill them and serve. I love filling crepes with freshly whipped cream, berries and topping them with powdered sugar.
How To Serve, Store, Freeze and Thaw
- Serve: Serve these easy pancake crepes any toppings you like. They would be especially delicious with Strawberry Glaze or maple syrup. Nutella and strawberries is another delicious combination. Feel free to use savory filling such as meats and cheeses as well.
- Store: Place the pancake mix crepes in an airtight container for up to 2 - 3 days in the fridge. Just like pancakes, crepes are best enjoyed the same day or kept frozen to enjoy at a later date.
- Freeze: Make sure the pancake crepes are completely cooled to room temperature. Lay them in a single layer on a baking sheet or stack using a pieces of parchment paper to separate the layers and flash freeze them for about 20 minutes. Transfer them to an airtight and freezer safe container like a ziplock bag. Store in the freezer for up to 3 months.
- Thaw: The easiest and fastest way to thaw the crepe pancakes is to lay 1 - 2 on a microwave safe plate. Heat in the microwave for about 20 - 30 seconds, flipping them halfway through the reheating time.
M’s Expert Tips
- Order matters. Although this pancake mix crepe batter should blend very easily in any blender, it’s helpful to add the pancake mix last.
- Rest the batter. This is an important step in creating soft, thin but still fluffy crepes. Resting the batter allows the glutens to rest, the batter to hydrate and results in exceptionally delicious and flexible crepes.
- Tilt the pan. Lifting the pan off the heat slightly and tilting it side to side to spread the batter across the pan is the easiest and fastest way to get perfectly thin and evenly spread crepes every time.
- Use low heat: It’s easy to increase the heat, but takes more time to reduce an over heated pan. Cook these pancake pancakes over low heat to ensure they don’t burn before they’re finished cooking.
- Look for finished edges and lightly golden brown sides: Crepes are thin and don’t take long to finish cooking. Bubbles won’t be a great indicator that the crepe is finished cooking. Look for edges of the crepe that pull slightly away from the pan and for the side touching the pan to be golden brown.
- Separate with parchment paper. If you are making a big batch and need to store the pancake mix crepes before filling and serving them, I suggest using a serving platter or cooling rack (the kind with small squares) to rest the finished crepes on. If you need to stack the crepes, separate them with a piece of parchment paper.
FAQs
Can I use pancake mix to make crepes?
Yes, you can! Simply think of the pancake mix as the dry ingredients in any crepe recipe.
Can I still make crepes if I don’t have pancake mix?
Yes, use the following measurements of dry ingredients in place of one cup of pancake mix: 1 cup (120 g) all purpose flour, 1 tablespoon (13 g) granulated sugar and ¼ teaspoon salt.
How is crepe batter different than pancake batter?
Crepe batter tends to be smooth, thin and fluffy. Pancake batter is typically thicker and denser with some lumps. Crepes cook much faster over low heat, while pancakes cook better over medium-low heat and take a few minutes longer.
Is a crepe just a thin pancake?
Pancakes are made with some kind of leavening agent such as baking powder or baking soda. Crepes aren’t made with a leavening agent and are much thinner.
Other Baking Mix Recipes to Try
If you try this Crepes with Pancake Mix recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to make. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking!
Crepes with Pancake Mix Recipe
Crepes with pancake mix is a quick and easy way to make thin, buttery and delicious crepes in a fraction of the time. Learn how to make these irresistible crepe pancakes using basic pantry ingredients, in a few simple steps. Fill these pancake mix crepes with fresh berries and whipped cream for the perfect breakfast.
Equipment
- 1 blender
- 1 crepe or shallow non stick pan
- 1 spatula
Ingredients
- 1¼ cups milk
- 4 tablespoons (57 g) unsalted butter, melted and slightly cooled (plus more for greasing the pan)
- 3 large eggs
- 1½ teaspoons vanilla extract
- ¼ teaspoon almond extract, optional
- 1 cup (114 g) pancake mix
Instructions
- Add milk, melted and slightly cooled butter, eggs, vanilla extract, almond extract and pancake mix to a high speed blender. The wet ingredients can be added in any order, just make sure to add the pancake mix last.1¼ cups milk, 4 tablespoons (57 g) unsalted butter, melted and slightly cooled, 3 large eggs, 1½ teaspoons vanilla extract , ¼ teaspoon almond extract, optional, 1 cup (114 g) pancake mix
- Pulse the ingredients 2 - 3 times to incorporate the crepe ingredients. Then blend everything on medium speed for about 30 seconds. Scrape the sides and bottom of the blender if needed and blend on medium speed again for about 10 seconds.
- Transfer the blender with the crepe pancake batter inside, to the fridge to rest for at least 30 - 60 minutes. The batter can be stored in the blender in the fridge up to overnight.
- When it’s time to cook the crepes, heat a non stick skillet or crepe pan on low heat. Melt a little butter on the pan. Depending on the size of the pan, pour ¼ cup of crepe batter onto the heated pan. Tilt the pan back and forth to spread the batter across the entire pan.
- Cook until the sides of the crepe start to pull away from the pan and the bottom of the crepe is lightly golden brown. This takes about 1 - 1 ½ minutes. Using a large spatula gently flip the crepe over. Cook for an additional minute.
- Transfer the crepe to a serving plate or cooling rack. Cook the remaining pancake crepe batter. Once all the crepes are cooked, it’s time to fill them and serve. I love filling crepes with freshly whipped cream, berries and topping them with powdered sugar.
Notes
Store: Place the pancake mix crepes in an airtight container for up to 2 - 3 days in the fridge. Just like pancakes, crepes are best enjoyed the same day or kept frozen to enjoy at a later date.
Traditional crepes: Use the following measurements of dry ingredients in place of one cup of pancake mix: 1 cup (120 g) all purpose flour, 1 tablespoon (13 g) granulated sugar and ¼ teaspoon salt.
Check your pan size: To get the perfect amount of crepe batter in the pan each time, it’s important to know how big your crepe pan is.
- For an 8 inch (20 cm) pan, use 3 tablespoons (45 ml) of batter. A large cookie scoop is the perfect way to measure this.
- For a 10 inch (25 cm) pan, use ¼ cup (59 ml) batter. As suggested in the recipe, a ¼ cup measuring cup is the perfect way to measure this amount.
- For a 12 inch (30 cm) pan, use ⅓ cup (79 ml) of batter.
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Vanessa says
Made them! They were great! I didn’t add the almond extract but I did with the vanilla, it still tasted great!
Megan says
Hi Vanessa, I am so happy you love the crepes. Thanks for making the recipe!