Bisquick Crepes Recipes

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FRENCH CREPES SUZETTE



French Crepes Suzette image

It's the famous French Crepes Suzette made Bisquick® mix easy! Enjoy thin, tender crepes bathed in a flavorful orange sauce.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 32m

Yield 6

Number Of Ingredients 8

1 cup Original Bisquick™ mix
3/4 cup milk
2 eggs
1/4 cup butter or margarine
1 teaspoon grated orange peel
1/4 cup orange juice
1/3 cup sugar
1/4 cup orange-flavored liqueur

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Steps:

  • Beat Bisquick mix, milk and eggs in small bowl with fork or wire whisk until blended. Lightly butter 8-inch skillet; heat over medium heat until bubbly. For each crepe, pour 2 tablespoons batter into skillet; immediately rotate skillet until batter covers bottom. Cook until golden brown. Run wide spatula around edge to loosen; turn and cook other side until golden brown. Stack crepes, placing waxed paper between each; keep covered.
  • Heat 1/4 cup butter, the orange peel, orange juice and sugar to boiling in 10-inch skillet, stirring occasionally; reduce heat. Simmer uncovered 5 minutes, stirring occasionally. Heat liqueur in 1-quart saucepan, but do not boil.
  • Fold crepes into fourths; place in hot orange sauce in skillet and turn once. Arrange crepes around edge of skillet. Pour warm liqueur into center of skillet and carefully ignite. After flame dies, place 2 crepes on each dessert plate; spoon warm sauce onto crepes.

Nutrition Facts : Calories 255, Carbohydrate 29 g, Cholesterol 95 mg, Fat 2, Fiber 0 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 370 mg

BISQUICK CREPES



Bisquick Crepes image

These crepes have no inherent sweetness, which allows them to fully take on the flavor of their filling. The sweet filling on this recipe works well by itself or with fruit or just about anything that would work well with a sweet flavor. The filling can be left out and replaced with any other filling as well.

Provided by Seth5096

Categories     Breakfast

Time 45m

Yield 12 Crepes, 4 serving(s)

Number Of Ingredients 7

2 eggs
1 cup Bisquick
1 cup milk
2 tablespoons butter
8 ounces cream cheese
3 tablespoons sugar
1/2 teaspoon vanilla extract

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Steps:

  • Prepare the crepe batter:.
  • Beat the eggs with a hand whisk in a large bowl just until they are just mixed enough to have a uniform yellow color.
  • Alternate adding the milk and the Bisquick while whisking in between to keep batter smooth without clumping.
  • Melt the butter and add it while whisking.
  • Chill the batter by placing it in the freezer for up to 15 minutes (while preparing filling) or chill it in the refrigerator for up to 2 days.
  • Prepare the filling:.
  • In a separate bowl, add the cream cheese and the sugar.
  • Beat the mixture until the sugar is absorbed.
  • Add the vanilla extract.
  • Beat generously at high speed for about 2 minutes. The mixture will not become fluffy, but will become easily spreadable.
  • Cook the crepes:.
  • Remove the crepe batter from the freezer or refrigerator and whisk it lightly to remix any ingredients that may have separated.
  • Use an 8 inch pan to ensure crepe is not too large to flip in one piece. Heat the pan to about 300 - 350 degrees. Have the burner set below medium - about medium-low. Spray the pan lightly with non-stick spray before cooking each creepe.
  • Use a ladle and add about 1/4 cup of batter to the center of the pan. That should be about 1/2 ladle full.
  • Swirl the batter around the pan so that it spreads to the sides of the pan and ends up being spread evenly across bottom of pan.
  • Cook uncovered until the top center of the crepe no longer appears wet. That should be about 1 minute.
  • Use a spatula to separate the edges of the crepe from the pan. Then slip the spatula under the crepe and flip it. Cook it for about another 20 seconds then remove crepe.
  • Spray the pan with non-stick spray for next crepe and cook the next crepe.
  • Fill and fold the crepe:.
  • Place the filling in a strip about 1 inch to 2 inches wide down the center of the crepe.
  • Fold the first side to the center over the filling and then fold the second side over the first fold toward the center.
  • Flip the crepe over so that its own weight holds the folds closed.

Nutrition Facts : Calories 495, Fat 34.8, SaturatedFat 18, Cholesterol 179.9, Sodium 622.4, Carbohydrate 35.1, Fiber 0.7, Sugar 15.2, Protein 11.1

BISQUICK® COFFEE CAKE



Bisquick® Coffee Cake image

This coffee cake that uses Bisquick® is even better than if bought at the bakery. It took me a while to get this recipe just right.

Provided by Shelley Harris

Categories     Desserts     Cakes     Coffee Cake Recipes

Time 35m

Yield 10

Number Of Ingredients 9

2 cups baking mix (such as Bisquick®)
⅔ cup milk
2 tablespoons white sugar
1 egg
¼ teaspoon ground cinnamon
⅔ cup baking mix (such as Bisquick®)
⅔ cup brown sugar
4 tablespoons butter
½ teaspoon ground cinnamon

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Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a deep 9-inch pie pan.
  • Combine baking mix, milk, sugar, egg, and cinnamon in bowl; mix well. Spread into the bottom of the prepared pan.
  • Mix baking mix, brown sugar, butter, and cinnamon together in a separate bowl using a fork or pastry blender until crumbly. Spread topping mix over cake batter; drag a butter knife across the top as if making a tic-tac-toe board several times.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.

Nutrition Facts : Calories 233.4 calories, Carbohydrate 32.6 g, Cholesterol 32.1 mg, Fat 10.3 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 4.6 g, Sodium 452.2 mg, Sugar 13.3 g

CREPES FROM BISQUICK RECIPE - (4.3/5)



Crepes from Bisquick Recipe - (4.3/5) image

Provided by nekmor

Number Of Ingredients 10

CREPES:
1 cup Bisquick
3/4 cup milk
2 eggs
CHOCOLATE SAUCE:
7 ounces milk chocolate bar, broken into pieces
3 1/2 ounces (scant 1/2 cups) double (heavy) cream
3/4 ounces (1 1/2-tablespoons) butter
Pinch of ground cinnamon shopping list
Pinch of ground ginger

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Steps:

  • In a medium bowl beat together Bisquick, milk, and eggs with a whisk until it is smooth. Heat crepe pan or 7-8 inch fry pan over medium heat until a few drops of water sprinkled on the pan sizzle and bounce. Grease pan lightly. Pour about 1/4 cup batter into a pan, tilting to spread it evenly until the batter covers the bottom. Cook until golden brown. Gently loosen edge and flip. Cook until it is set. Remove. Repeat with all the batter. Makes 6 crepes. Stack between towels or wax paper as they are cooked. Fill with filling or cool, wrap and refrigerate up to 2 days. These also freeze well. CHOCOLATE SAUCE: Put the chocolate, cream, butter, cinnamon and ginger into a heatproof bowl set over a pan of barely simmering water. Heat, stirring occasionally, until the chocolate has melted and the mixture has blended together. Keep warm.

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