If you want to cook French food but think it might be too challenging, try making Crêpes With Pancake Mix.
Crêpes, or as I called them as a kid, “skinny pancakes,” have a fascinating history that matches their delectable taste. Originating in Brittany, a region in northwest France, crêpes have been enjoyed since the 13th century. The French term crêpe is derived from the Latin word crispus, meaning “curled” — a reference to their edges.
Buckwheat was initially used to make crêpes since that is what was available in France. However, as international trade flourished, the availability of flour led to the creation of the crêpes we savor today. Whether filled with fruits, drizzled with chocolate, or stuffed with cheese, crêpes have become a delight, symbolizing both simplicity and sophistication.
Although often confused with pancakes, crêpes are different. Pancakes have a fluffy texture to them, and crêpes are quite thin. So, how does pancake mix work when making crêpes? When using the pancake mix, you will add much more liquid than you would when making pancakes. Rather than a thick batter, it will be runny and pourable to make the crêpes.
You can also make homemade crêpes from scratch, using a recipe like these healthy whole wheat crêpes; however, it’s helpful to have a simpler recipe on hand for those days when there isn’t time for homemade anything. Sometimes, it’s about getting dinner (or breakfast) on the table in the least amount of time possible.
Are Crêpes Made with Pancake Mix Healthy?
Convenience doesn’t always equal unhealthy. Pancake mixes often come packed with vitamins and minerals, offering a good foundation for your crêpes. Many mixes are fortified with nutrients like iron and calcium, which are vital for bones and overall well-being.
You can also make the mix healthier if you like. Consider adding flaxseed to the batter for added fiber, which promotes digestion and keeps you full for longer periods. You can also incorporate protein powder to transform your crêpes into an energy-packed meal that supports muscle health and recovery. There are many pancake mixes available to help out those following certain diets. Look for paleo, gluten-free, or keto-friendly pancake mixes if needed.
What is the secret to thin crêpes?
There are two critical elements to making the perfect thin crêpe: the batter and the rotating of the skillet. First, crêpe batter must be thin. If you have never made crêpes before, you may be expecting the batter to look like pancake batter. However, it should be much thinner. You should be able to pour it like a liquid. When adding the batter to the hot skillet, don’t skip the rotating part. Take your time to slowly rotate the skillet side to side until the crêpe mix has evenly spread around the skillet, forming a nice, round, thin crêpe.
How to Make Ahead and Store
Storing crêpes is a breeze. After creating your stack, allow them to cool completely. Insert a piece of wax paper or parchment paper between each crêpe to prevent them from sticking. Next, tightly wrap the stack in plastic wrap or aluminum foil. You can keep them in the fridge for up to 2 days. If you want to freeze them, simply place the wrapped crêpes into a zipped bag and freeze for up to 3 months. When you’re ready to indulge, thaw them in the refrigerator overnight or gently reheat them in a skillet or in the microwave.
Serving Suggestions
My mother made crêpes often when we were children. I remember filling them with cottage cheese and homemade strawberry jam. Other times, I believe ricotta was involved… and always a dusting of powdered sugar. Now, I enjoy crêpes for breakfast, lunch, and dinner.
Try topping them with sugar, a splash of lemon juice, and some fresh berries in the morning. To switch things up, fill your crêpes with ham, cheese, and a handful of spinach, then fold them into triangles. Warm them until the cheese is gooey. They’re perfect for brunch or a light lunch. For dinner, consider filling them with sautéed mushrooms, garlic, and a hint of cream, paired with a fresh cucumber and tomato salad.
Who can resist dessert? If you’re craving something sweet, you can add a dollop of whipped cream or a scoop of cottage cheese ice cream. Nutella, banana slices, and a drizzle of vegan caramel sauce make a wonderful crêpe treat, too.
Ingredients
- 1 cup pancake mix
- 1 1/2 cups whole milk
- 2 large eggs
- 1 tablespoon unsalted butter melted
- 1 teaspoon pure vanilla extract
Instructions
- In a large bowl, whisk together pancake mix, milk, eggs, melted butter, and vanilla extract until smooth. The batter should be thin and pourable.
- Heat a nonstick skillet over medium heat and lightly grease with butter or cooking spray.
- Pour 1/4 cup of batter into the center of the skillet. Immediately tilt and rotate the skillet to spread the batter into a thin, even layer.
- Cook for 1-2 minutes until the edges begin to lift and the bottom is lightly golden. Carefully flip the crêpe and cook for another minute on the other side.
- Transfer the cooked crêpe to a plate and cover with a kitchen towel to keep warm. Repeat with the remaining batter, greasing the skillet as needed.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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