Bisquick Crepes

Have you ever wondered if Bisquick can be turned into crepes? The short answer is yes. The more complicated answer is "kind of". The main issue is that Bisquick crepes have baking powder, which gives tiny bubbles to the crepes. They end up slightly fluffier than traditional crepes but I think they're still super tasty.

I looove authentic French crepes. We have a Parisian-style brunch spot near our place, and they have some of the best crepes I have ever had. Soft and delicate, and they have that slightly elastic feel to them. I love eating them with whipped cream and strawberries.

I recently tried making crepes with Bisquick mix and they came out much better than I expected. Not quite the same as the real ones, but for a quick hack, they came out great. I do have a few tricks to share to make them even better.

Let the batter rest

I highly recommend letting the batter rest for at least one hour at room temperature or overnight in the fridge. This gives time for the dry ingredients to hydrate, which makes a huge difference in the texture of the crepe.

I also noticed that some of the leavening agents get activated immediately. So the longer you let it sit, the less fluffy they will be. I usually blend everything in a blender until it is very smooth, then let it rest directly in the blender for an hour then I cook the crepes.

How to make them less fluffy?

I have found that the crepes are less likely to be fluffy if you can get them into a thin shape faster. This means using less batter and quickly swirling the pan. I typically use ⅓ cup of batter but for these I did only ¼ cup. My guess is that the thinner crepes cook extra fast so they don't have time to rise before the batter sets.