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Crepes with Pancake Mix

Crepes with pancake mix result in the same delicious crepes we know and love in a fraction of the time. With a homemade or store-bought mix and a blender, you’ll have delicious crepes ready in minutes!

folded crepes on white plate
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Easy Crepe Recipe with Pancake Mix

If you’re looking for an easier than my easy crepe recipe, this is it! I do love making it from scratch when I can, but this easy peasy shortcut is definitely worth noting for those super busy mornings, or just because you like the convenience.

Using a premade pancake mix means you can make these crepe pancakes in minutes. The batter can be made in advance and kept for later because unlike pancakes, we’re not concerned with keeping the batter nice and fluffy. Instead, they’re soft, pliable, and delicious ready to be filled or topped with your favorite syrups, sauces, and creams!

pancake ingredients on counter

How to Make Crepes with Pancake Mix

  1. Using a blender, or a bowl, mix all of the ingredients until the mixture is smooth.
  2. Spray an 8″ nonstick pan with cooking spray.
  3. Pour 1/4 cup of batter onto the pan (or crepe pan if you have one), give it a swirl to coat the entire bottom surface of the pan.
  4. Cook on medium-low heat for about a minute. Flip with a thin spatula and cook for another minute.
  5. Transfer to a plate, and continue with the remaining batter. Stack on the plate as you go.

Make Ahead

Once your batter is mixed, either use it immediately or keep it in the fridge up to 12 hours ahead until you’re ready to use it. You can also cook the crepes up to 3 days ahead and keep them stored until you’re ready to eat them!

crepes on white plate with pancake mix in background

Favorite Toppings and Fillings

Sweet

Savory

  • Nut butters such as peanut butter or almond butter
  • Spinach
  • Mushrooms
  • Ham
  • Scrambled eggs
  • Shredded cheese

Top 3 Tips When Making Crepes

  • Creating a nonstick surface on your pan is extremely important for easy flipping and keeping the crepes intact. Cooking spray or melted butter both work well.
  • I use my homemade pancake mix when I have some ready, but otherwise, I use Krusteaz from Costco. A box of Aunt Jemima is great too.
  • Using a thin spatula will help you get under the thin crepes without ripping them.

Storing & Reheating

To store: Layer each crepe with parchment paper and then transfer the stack to a Ziploc bag or airtight container. Keep in the fridge for up to 3 days or in the freezer for up to 3 months.

To reheat: Heat in the microwave or on a skillet over low heat until warmed through. You can also use the oven at 175 degrees for 5 minutes.

folded crepes on white plate

Other Types of Crepes:

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crepes on white plate with pancake mix in background

Crepes with Pancake Mix

5 from 4 votes
Author: Jamielyn Nye
Crepes with pancake mix result in the same delicious crepes we know and love in a fraction of the time. With a homemade or store-bought mix and a blender, you'll have delicious crepes ready in minutes!
Prep Time: 5 mins
Cook Time: 5 mins
Refrigerate: 30 mins
Total Time: 40 mins
Servings: 10 crepes

Ingredients 

  • 1 1/2 cups milk , I use 2%
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • pinch fine sea salt
  • 1 cup pancake mix , I used Krusteaz

For serving: Berries, jam, powdered sugar, whipped cream

    Instructions

    • In a blender or bowl, combine all of the ingredients. Whisk or mix until batter is smooth and lump free. Refrigerate batter until ready to make.
      flour and egg in glass bowl
    • Spray non-stick cooking spray onto an 8-inch frying pan. Pour about 1/4 cup batter into the pan and cook over medium-low heat. Turn pan immediately from side to side to form an even circle. Cook for about 1 minute per side, or until lightly browned. Remove from heat and stack until ready to serve.
    • Serve with your favorite toppings. Fresh fruit, jams, pudding, nutella, whipped topping and nuts are a few of our favorites.
      folded crepes on white plate

    Notes

    Make ahead instructions: The batter can be made up to 12 hours in advance and stored in the refrigerator until ready to cook. The crepes can be made up to 3 days in advance. 
    Storage: Add to a zip top bag or covered container and layer parchment in between each crepe. Place in fridge for up to 3 days place in the freezer for up to 3 months.
    Reheating: Heat in microwave or on the skillet over low heat until warm. You can also place on a baking sheet in the oven at 175°F for 5 minutes, or until warm. 

    Nutrition

    Serving: 1crepe | Calories: 50kcal | Carbohydrates: 6g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 87mg | Potassium: 85mg | Fiber: 1g | Sugar: 2g | Vitamin A: 126IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 1mg

    Nutrition provided is an estimate. It will vary based on specific ingredients used.

    Course: Breakfast, Dessert
    Cuisine: French

    Did you make this recipe? Don’t forget to give it a star rating below!

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