Imagine transforming a simple pancake mix into delicate, restaurant-quality French crepes that will make your family think you've secretly trained in a Parisian culinary school. These incredibly easy crepes are your ticket to a gourmet breakfast or dessert experience without the complexity of traditional recipes. Whether you're a novice cook or a busy parent looking for a quick and impressive meal, this foolproof method will have you creating thin, delectable crepes that look and taste like they were made by a professional chef.
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Cuisine: French
Serves: 8 crepes
Ingredients
- 1 cup pancake mix
- 1 1/4 cups milk
- 2 large eggs
- 2 tablespoons melted butter
Instructions
- Gather all ingredients: 1 cup of pancake mix, 1 1/4 cups of milk, 2 large eggs, and 2 tablespoons of melted butter. Make sure to have a mixing bowl, whisk, and a non-stick skillet or crepe pan ready.
- In a mixing bowl, combine the pancake mix and the milk. Whisk together until just combined, ensuring there are no lumps. The batter should be smooth and pourable.
- Crack the 2 large eggs into the bowl with the pancake mix and milk. Whisk again until the eggs are fully incorporated into the batter.
- Pour in the 2 tablespoons of melted butter and whisk until the mixture is well combined and smooth. Let the batter rest for about 5 minutes to allow the gluten to relax.
- While the batter is resting, preheat your non-stick skillet or crepe pan over medium heat. If desired, lightly grease the pan with a small amount of butter or cooking spray.
- Once the skillet is hot, pour approximately 1/4 cup of the crepe batter into the center of the pan. Quickly tilt and swirl the pan to spread the batter evenly into a thin layer.
- Cook the crepe for about 1-2 minutes, or until the edges start to lift and the bottom is lightly golden brown. Use a spatula to gently lift the crepe and check for doneness.
- Carefully flip the crepe using the spatula and cook for an additional 1-2 minutes on the other side, until it is set and lightly golden.
- Remove the cooked crepe from the pan and place it on a plate. Repeat the process with the remaining batter, stacking the cooked crepes on the plate as you go.
- Serve the crepes warm with your choice of fillings and toppings, such as fresh fruits, whipped cream, Nutella, or maple syrup.
Tips
- • Let the batter rest for 5 minutes to ensure smooth, lump-free crepes • Use a non-stick skillet or crepe pan for the best results • Tilt and swirl the pan quickly to create thin, even crepes • Keep the heat at medium to prevent burning • Use a thin spatula for easy flipping • Stack crepes immediately to keep them soft and pliable • If the first crepe doesn't turn out perfect, don't worry - it's normal and the subsequent ones will improve • Experiment with both sweet and savory fillings to keep things interesting • Leftover crepes can be stored in the refrigerator for 2-3 days and reheated gently
Nutrition Facts
Calories: 150kcal
Carbohydrates: 15g
Protein: 5g
Fat: 8g
Saturated Fat: 4g
Cholesterol: 55mg
