I used to think crepes were something you only ordered in a little café on a weekend trip — the kind of thing that required special pans, patience, and maybe a bit of French flair. Then one morning, with a box of pancake mix staring me down, I decided to give it a shot. Turns out, these are not just easy — they’re the kind of breakfast that makes the table go quiet for a moment, followed by “Can we have this again tomorrow?”
These crepes take four ingredients I usually have on hand: pancake mix, milk, an egg, and vanilla. No electric gadgets, no tricky steps. Just a regular frying pan and a little swirl of the wrist. And the best part? They work for both lazy Sunday mornings and quick weekday treats.
Why These Crepes Are Always a Hit in My House
There’s something fun about making a plate of paper-thin crepes and setting out a little toppings bar. I’ve seen my family pile them high with strawberries and powdered sugar, or roll them up with scrambled eggs and cheese. Personally, I start with a couple of savory ones (usually stuffed with bacon and avocado) and then finish with one dripping in chocolate and raspberries.
Kids love them because they feel like they’re making their own breakfast masterpiece. Adults love them because they’re light yet filling, and you can eat two or three without feeling like you overdid it.
Step-By-Step: How I Make Pancake Mix Crepes
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Mixing the Batter – I whisk together pancake mix, milk, an egg, and a splash of vanilla until smooth. I’ve learned the smoother the batter, the prettier the crepes. No lumps allowed here — I usually give it an extra 30 seconds of whisking after I think I’m done.
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Heating the Pan – My secret to perfect crepes? The pan has to be hot enough that a drop of water sizzles instantly. I use a small non-stick frying pan so each crepe stays uniform and easy to flip.
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Pouring and Swirling – I pour about 1/8 cup of batter into the center, lift the pan, and tilt it until the batter coats the bottom in one thin layer. You have to move quickly here — once the batter hits the hot pan, it sets fast.
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Cooking and Flipping – When the edges start to pull away from the pan, I know it’s ready. I gently lift it off and stack it on a plate. Repeat until the batter is gone.
Little Tricks I’ve Learned Along the Way
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The first crepe almost never works out. I treat it as my “pan tester” and usually eat it right there over the stove.
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A light spray of non-stick cooking spray before every crepe makes them release perfectly.
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If I’m making a big batch, I keep them warm in a low oven (about 200°F) so nobody gets a cold crepe.
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For extra flavor, sometimes I swap the vanilla for almond extract — it makes sweet fillings taste even better.
Make-Ahead and Storage Tips
If I know the morning will be hectic, I make the batter the night before and keep it in the fridge. Just give it a quick whisk before cooking. Leftover crepes? Stack them with parchment paper in between and store in an airtight container in the fridge for up to three days. A quick reheat in the microwave or pan brings them back to life.
Pancake Mix Crepes
Light, thin, and perfectly tender—these quick crepes come together with just a few pantry staples and no special tools. Perfect for breakfast, brunch, or dessert.
Ingredients
- 1½ cups milk
- 1 cup pancake mix
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- In a medium mixing bowl, whisk together the milk, pancake mix, egg, and vanilla until smooth and lump-free.
- Heat a small nonstick skillet over medium-high heat until hot. Lightly coat with cooking spray.
- Pour a small amount of batter into the center of the skillet (about ⅛ cup for a small pan). Immediately lift and tilt the pan in a circular motion so the batter spreads into a thin, even layer.
- Return the skillet to the heat and cook until the edges begin to lift from the pan. Gently loosen and remove the crepe.
- Repeat with the remaining batter, spraying the pan lightly as needed. Serve warm with your favorite sweet or savory toppings.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 100Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 27mgSodium 225mgCarbohydrates 16gFiber 1gSugar 5gProtein 4g
TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
My Favorite Ways to Serve Them
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Sweet: Nutella and bananas, strawberries with whipped cream, or just a dusting of powdered sugar.
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Savory: Ham and cheese, spinach with feta, or scrambled eggs and salsa.
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For a brunch spread, I set out bowls of fruit, spreads, and toppings so everyone can build their own.
Try other Pancake recipes: