Crêpes (Bisquick)

Bisquick crêpe recipe - use ready-made mixture to make perfect crêpes every time. Crêpes are so delicate, yet they can be so intimidating. You need to make a good batter and manage to create almost paper-thin pastry without breaking it. I hope this Bisquick crêpe recipe is going to take at least one part out of the equation, as you can use ready-made Bisquick mixture for this purpose, so you can be sure that your crêpe batter is going to turn out great every time.

1½ cup Bisquick
3 eggs
1¼ cup milk
oil or butter, for frying

Mix Bisquick, eggs and milk until well blended. You can use whisk, handheld mixer or a blender for this purpose.

Heat a lightly oiled pan. Pour approximately ⅓ cup batter into 8” (20 cm) round crêpe pan (for larger pan use more batter, for smaller pan use less batter). Swirl the pan to coat the bottom with the batter.

Turn the heat down and continue cooking on low. When edges of the crêpe are lacey and the center is set (~ 2 minutes), loosen the edge of the crêpe with an offset spatula. Flip the crêpe and cook until the other side is golden brown as well.

Repeat the procedure with remaining batter.