This easy Bisquick crepes recipe makes thin, airy crepes! Add sweet fillings like strawberries and Nutella or savory like ham and cheese.
One of the best things about this easy recipe is that you can serve it for breakfast, dinner, and dessert! Fill breakfast crepes with fruit; for dinner, add savory fillings, and for dessert, try chocolate or Nutella crepes!
What You’ll Find In This Post
- Bisquick: Use homemade bisquick or store-bought as the main ingredients.
- Eggs: Add two large eggs for fat, flavor, and structure.
- Half and Half: Use half-and-half to thin the batter and add fat.
- Club Soda: Add club soda for light, crispy crepes. You can substitute additional half-n-half if you prefer.
- Sugar: Use a little granulated sugar to sweeten them. You can skip adding it for savory crepes.
- Vanilla: A touch of vanilla adds flavor. Again, you can skip the vanilla for savory crepes.
How To Make Bisquick Crepes
This Bisquick crepes recipe shows step-by-step instructions, photos, and video on how to make crepes. It’s an easy recipe that takes a little practice getting the technique down. The great thing is that even the less-than-perfect ones are delicious!
Put the flour, egg, half-n-half, club soda, sugar, vanilla extract, and salt in the blender. Blend until smooth.
Place the crepe batter in the refrigerator for 30 minutes.
- One: Heat a crepe pan or 10-inch skillet with sloped sides over medium-low heat. Once the pan is hot, lift the pan from the heat and spray it with cooking spray. Then, pour 1/4 cup of the crepe batter into the pan.
- Two: Quickly tilt and turn the pan so that the batter spreads evenly over the bottom of the pan.
- Three: Return the pan to the heat and cook for 30-60 seconds (depending on your stovetop burners and pan) until the bottom starts to turn golden.
- Four: Lift the pan and use a flexible, silicone spatula to loosen the edge and then slide it under the crepe. Flip it over and cook on the other side until it starts to turn golden.
Slide the crepes from the pan onto a plate in a stack with layers of parchment or wax paper between them, or slide them directly onto individual plates.
How To Fold A Crepe
- To fold a crepe, place it on a plate and fold it in half.
- Cover one side with whipped cream and top it with fresh berries or use any fillings you want.
- Then fold the crepe in half again, using the bare side to cover the filling. Sprinkle it with powdered sugar before serving.
- Another option is to make rolled crepes. Place the filling on one side of the center and then roll up the crepe with the filling inside.
Sweet Bisquick Crepes
These Bisquick crepes are perfect for any sweet fillings. When serving them for breakfast, fresh berries, fruit sauce, and peanut butter with syrup are popular choices. And when it comes to dessert, Nutella crepes are a popular option, as well as chocolate, lemon, and caramel. Here are a few variations to try:
- Nutella Crepe: Add Nutella hazelnut spread and top them with whipped cream and a dusting of cocoa powder.
- Biscoff Crepes: Spread Biscoff cookie butter on them and add whipped cream.
- Chocolate Banana Crepes: Spread chocolate sauce over them and top with banana slices and whipped cream.
- Lemon Crepes: Fill them with lemon curd. Or squeeze a lemon wedge over them and sprinkle granulated sugar.
Savory Bisquick Crepes
When making savory crepes, you can follow this same Biquick crepes recipe but omit the sugar and vanilla if desired. If you use shredded cheese, you can put them in the microwave to melt the cheese. Otherwise, warm cheese sauce is a great option! Here are some of our favorite savory fillings.
- Turkey Crepes: Top it with diced turkey, bacon bits, and cheddar cheese sauce.
- Ham and Cheese Crepes: Add shredded cheddar or Swiss cheese and top it with diced ham, salt, and pepper.
- Southwest Chicken: Use shredded chicken, pepper jack cheese, black beans, and salsa.
- Vegetable Crepes: Top them with oven roasted vegetables and cheddar cheese sauce.
Frequently Asked Questions
Yes! Stack the cooled crepes with parchment paper or wax paper between them. Then, wrap the stack in plastic wrap and store them in the refrigerator for up to three days. Or place the wrapped stack in a freezer bag. Freeze them for up to three months. Thaw them in the fridge overnight or for 1 hour at room temperature.
Reheat in the oven (350˚F for 7-12 minutes) or the microwave (50% power for 30-45 seconds). They can also be warmed individually in a skillet over low heat.
More Breakfast Recipes
- Make golden French Toast topped with cinnamon, maple syrup, and powdered sugar.
- This Egg Bake has bacon, eggs, and cheese all in one scrumptious dish!
- Wondering how to make an omelet? Here’s our easy step-by-step instructions.
- Homemade waffles with bisquick are a delicious way to start off your day!
- Put the Bisquick, eggs, half and half, club soda, sugar, and vanilla, in the blender and mix until smooth. Refrigerate batter for 30 minutes.
- Heat a crepe pan or a 10-inch skillet with sloped sides over medium-low heat. Lift the skillet from the heat and spray it well with cooking spray.
- Pour 1/4 cup of the crepe batter into the hot pan. Quickly tilt and turn the pan so that the batter spreads evenly over the entire bottom of the pan.
- Return the pan to the burner and cook until the bottom starts to turn golden brown. This will only take 30 seconds or up to 1 minute depending on your cooktop and pan.
- Lift the skillet and use a flexible silicone spatula to loosen the edges and flip the crepe over. Continue cooking on the other side for 30 seconds to 1 minute until it starts to turn golden brown.
- Slide or flip it from the skillet onto a plate. If you want to make a stack, use parchment or waxed paper between crepes.
- Spray the pan each time before adding more batter.
- Fold a crepe in half. Add toppings to one side and then fold the bare half up over the toppings.