Sometimes you just want to fancy up your typical breakfast pancakes—and crepes are the perfect, oh-so-French variation to do just that. Wrap them around nearly any kind of filling, sweet or savory. Luckily, you can use pancake mix to make them, with just a few little tweaks to the recipe. Crepes are thinner and more delicate than thick, fluffy pancakes; the former has more egg and doesn’t require leavening like baking powder or baking soda.

Things You'll Need

Blend egg, milk, pancake mix, and 3 tablespoons melted butter in a blender until smooth. Add a little water if the batter is too thick and blend again briefly. It should have the consistency of half-and-half. Pour the crepe batter into a pitcher or glass measuring cup with a spout and refrigerate for one hour.

Prepare your fillings. Cook ingredients such as vegetables or scrambled eggs. Grate cheese if you plan to use it. Or, if you’re serving sweet crepes, bring out some preserves, syrup, or jam, along with some ricotta cheese, mascarpone cheese, or whipped cream.

Preheat your griddle or pan as you would for pancakes.

Melt a little butter on the pan and swirl around to cover the entire surface. Pour just enough batter onto the pan to cover the bottom. Tilt the pan to spread the batter out evenly. As soon as the edges begin to dry, gently slide your spatula underneath, wiggling a bit to make sure the crepe isn’t stuck to the pan, and flip the crepe over. After a few seconds, gently slide the spatula underneath the crepe, and transfer it to a plate.

Add a spoonful of filling, a sprinkle of cheese, and roll up the crepe.

If you aren’t using a filling, fold the crepe into quarters once it has cooked on both sides. Place on a plate and serve with lemon juice, jam, syrup, or a creamy cheese.


  • While your crepe batter rests in the refrigerator, prepare your fillings so you can be ready to fill each crepe as it comes off the griddle.
  • To store crepes after cooking them, cool them on a towel, stack them, and wrap them airtight. Keep in the refrigerator for two to three days or in the freezer for up to one month. Thaw slowly in the refrigerator.