4-Ingredient Crepe Recipe Using Pancake Mix
This 4-ingredient crepe recipe using pancake mix is a quick and easy shortcut to making thin, tender crepes at home with minimal effort. Made with pancake mix, milk, egg, and vanilla, these versatile crepes work beautifully for sweet or savory fillings and come together in about 20 minutes.
Equipment
- Mixing bowl
- Whisk
- Non-stick frying pan
- measuring cups
- spatula
Ingredients
Crepe Batter
- 1 cup Pancake mix
- 1 ½ cups Milk
- 1 large Egg
- 1 teaspoon Vanilla extract
Instructions
- Add the pancake mix, milk, egg, and vanilla extract to a mixing bowl. Whisk until the batter is completely smooth and thin with no lumps remaining.
- Heat a small non-stick frying pan over medium-high heat until hot. Test with a drop of water; it should sizzle and evaporate immediately.
- Lightly spray the pan with non-stick cooking spray. Pour about 1/8 cup of batter into the center of the pan.
- Immediately lift and swirl the pan in a circular motion so the batter spreads into a thin, even layer across the bottom.
- Cook for 1-2 minutes until the edges begin pulling away from the pan and the surface looks set and dry.
- Carefully lift or flip the crepe and cook briefly on the other side if desired until lightly golden.
- Transfer the finished crepe to a plate and repeat with the remaining batter, spraying the pan lightly before each crepe.
Notes
For extra tender crepes, let the batter rest for 10-15 minutes before cooking. If the batter feels too thick, add milk one tablespoon at a time until it becomes thin and pourable. For savory crepes, omit the vanilla and add a pinch of salt and herbs instead. Store leftover crepes in the refrigerator for up to 3 days or freeze with parchment paper between layers for up to 2 months.