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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