How do you make Crepes from Bisquick?

1 c. Bisquick

3/4 c. milk

2 eggs

In a medium bowl beat together Bisquick, milk, and eggs with a whisk until it is smooth. Heat crepe pan or 7-8 inch fry pan over medium heat until a few drops of water sprinkled on the pan sizzle and bounce.

Grease pan lightly. Pour about 1/4 cup batter into a pan, tilting to spread it evenly until the batter covers the bottom. Cook until golden brown.

Gently loosen edge and flip. Cook until it is set. Remove. Repeat with all the batter. Makes 6 crepes.

Stack between towels or wax paper as they are cooked. Fill with filling or cool, wrap and refrigerate up to 2 days. These also freeze well.

FILLING:

1 (8 oz.) pkg. cream cheese, softened

1 (8 oz.) container Cool Whip

2 pkgs. French vanilla instant pudding

3 c. milk

Assorted cut-up mixed fresh fruit

Cream cream cheese until smooth. Mix pudding as directed using 3 cups milk. Mix together cream cheese, pudding and Cool Whip.

To assemble dessert: Take basic crepe, fill with 1/4 cup filling and 1/4 cup fresh fruit mixture. Roll crepe and lay on plate, folded side down. Garnish with additional fresh fruit.

Bisquick Crepes

Easy Crepe Recipe

This Site Might Help You.

RE:

How do you make Crepes from Bisquick?

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This is for the guy who said you can’t make crepes with Bisquick. Enjoy……..It’s super easy and yummy! French Crepes Suzette It’s the famous French Crepes Suzette made Bisquick® mix easy! Enjoy thin, tender crepes bathed in a flavorful orange sauce. 1 cup Original Bisquick® mix 3/4 cup milk 2 eggs 1/4 cup butter or margarine 1 teaspoon grated orange peel 1/4 cup orange juice 1/3 cup sugar 1/4 cup orange-flavored liqueur 1 . Beat Bisquick mix, milk and eggs in small bowl with fork or wire whisk until blended. Lightly butter 8-inch skillet; heat over medium heat until bubbly. For each crepe, pour 2 tablespoons batter into skillet; immediately rotate skillet until batter covers bottom. Cook until golden brown. Run wide spatula around edge to loosen; turn and cook other side until golden brown. Stack crepes, placing waxed paper between each; keep covered. 2 . Heat 1/4 cup butter, the orange peel, orange juice and sugar to boiling in 10-inch skillet, stirring occasionally; reduce heat. Simmer uncovered 5 minutes, stirring occasionally. Heat liqueur in 1-quart saucepan, but do not boil. 3 . Fold crepes into fourths; place in hot orange sauce in skillet and turn once. Arrange crepes around edge of skillet. Pour warm liqueur into center of skillet and carefully ignite. After flame dies, place 2 crepes on each dessert plate; spoon warm sauce onto crepes.

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Using Bisquick or Jiffy mix can be done, but the difference between crepes and pancakes is ~ crepes are supposed to be thin/flat not fluffy. The pre-made baking mixes have baking soda already in them, so the regular batter will be fluffy. To get a “close” comparison to crepes:

1 cup of Bisquick or Jiffy baking mix

1 cup of milk

1 egg

add tablespoons of water to thin batter as needed

After mixing, your batter should be thin, if it isn’t, add a few tablespoons of water and mix again.

When you pour batter on hot pan, don’t let all batter just settle…use your wrist to spread batter out to edges of pan to make a thinner pancake.

My kids actually like these better than my grandma’s French crepe recipe, go figure…

Simple!

1 Follow the instructions like listed on the package or as you would cook a pancake

2 Try to cook the batter VERY thin

3 If the batter is sticking to the pan try a little cooking oil

4 Take a spatula and flip it after about 40 sec.

5 Decorate the crepe and fill it with nutella, ice cream or whipped cream, fruit or whatever

It’s really easy:

1 cup of Bisquick, a teaspoon of sugar, pinch of salt, four eggs, 2 tablespoons of melted butter and 2 cups of milk (the sugar is generally omitted if you’re making savory crepes). Letting the batter rest for a half-hour or longer after you mix it will result in a more tender crêpe.

How to make the Crepes:

1. Heat up a nonstick pan over medium-high heat.

2. Using a ladle, pour a few tablespoons of batter onto the center of the pan.

3. Holding onto the handle of the pan, remove it from the heat and swirl the pan so the batter coats the bottom of the pan. You want to make the coating as thin as possible. If you have holes in the crepe, go ahead and add more batter to the pan to cover them.

4. The batter will quickly dry and loose its shine. It’s time to turn the crepe over.

5. Use a non-metal spatula to loosen the crepe from the pan.

6. Use the spatula to flip over the crepe. It’s perfectly acceptable to use your fingers if necessary. If you’re really talented, try flipping the crepe over in the air using just the pan.

7. Finish cooking the crepe. It will only take about 30 seconds for the second side to cook.

Then you can remove it from the flame, add your fillings, and roll it up!

Hope I helped

I would like to ask the same question as the user above.