Bisquick Crepes Recipes

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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

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

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

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.

CREPES SUZETTE



Crepes Suzette image

Provided by Bobby Flay

Categories     dessert

Yield 4 Servings

Number Of Ingredients 15

1 1/2 cups all-purpose flour
Pinch salt
3 eggs
1/2 cup sugar
2 cups milk
1 tablespoon orange liqueur (recommended: Grand Marnier)
1 teaspoon vanilla extract
1 tablespoon orange zest
1/2 cup clarified butter
1 1/2 cups freshly squeezed orange juice
2 tablespoons sugar
2 teaspoons grated orange zest
2 tablespoons orange liqueur (recommended: Grand Marnier)
3 oranges, peeled and sectioned
Vanilla ice cream, for serving

Steps:

  • Whisk together the flour and salt in a medium bowl. Whisk together the eggs and sugar in a large bowl until pale. Whisk in 1 1/2 cups of the milk, orange liqueur, vanilla, and orange zest and flour until combined. If the mixture is too thick, add the remaining milk until a thin consistency is achieved. Cover and refrigerate batter for 30 minutes.
  • Heat an 8-inch crepe pan or skillet over medium heat for about 1 minute. Cover the surface of the pan with clarified butter until it gets sizzling hot. Ladle some batter onto the middle of the crepe pan and immediately start swirling the pan to distribute the batter over the surface. Cook for 45 to 60 seconds or until lightly golden brown. Flip over and cook the other side for 20 seconds. Remove to a plate and repeat with the remaining batter.
  • In a large skillet over high heat, bring the orange juice to a boil. Add the sugar and zest, reduce the heat to a simmer, and cook until the sugar has melted and the mixture is slightly reduced, about 5 minutes. Remove from heat and add the orange liqueur and orange sections. Set aside.
  • Working in batches, gently place a crepe into the pan holding the orange juice and orange sections. Leave for 1 minute to absorb some juice. Using a narrow spatula, remove the crepe to a warm serving plate. Repeat with remaining crepes. Roll the crepes into a cylinder. Spoon on some of the orange sections. Serve 2 crepes per person. Top with vanilla ice cream and serve immediately.

BASIC CREPES



Basic Crepes image

Here is a simple but delicious crepe batter which can be made in minutes. It's made from ingredients that everyone has on hand.

Provided by JENNYC819

Categories     Breakfast and Brunch     Crepes     Sweet

Time 30m

Yield 4

Number Of Ingredients 6

1 cup all-purpose flour
2 eggs
½ cup milk
½ cup water
¼ teaspoon salt
2 tablespoons butter, melted

Steps:

  • In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
  • Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
  • Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Nutrition Facts : Calories 215.7 calories, Carbohydrate 25.5 g, Cholesterol 110.7 mg, Fat 9.2 g, Fiber 0.8 g, Protein 7.4 g, SaturatedFat 4.9 g, Sodium 235.3 mg, Sugar 1.7 g

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

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

NO-FAIL FRENCH CREPES



No-Fail French Crepes image

This is an easy recipe that uses Bisquick! The trick is the baking mix which makes a smooth, even batter that is more forgiving than a classic recipe. Fill with anything your heart desires!

Provided by Charmie777

Categories     Breakfast

Time 25m

Yield 8 crepes, 4 serving(s)

Number Of Ingredients 7

1 large egg
1 1/4 cups milk (low or nonfat is fine)
3/4 cup Bisquick, plus
1 tablespoon Bisquick (lowfat is fine)
2 tablespoons butter, as needed
2/3 cup seedless raspberry jam (or other filing, as desired)
whipped cream

Steps:

  • Heat an electric griddle to 350º, or a 12-inch nonstick skillet over medium-high heat.
  • Whisk the egg in large bowl. Whisk in the milk.
  • Add the Bisquick and whisk until there are few lumps. The batter will be thin.
  • Butter the griddle or skillet, using about 1-1/2 teaspoons of the butter.
  • Cook 2 crepes at once on griddle, or one at a time in skillet by pouring the batter by scant 1/4 cupfuls onto hot griddle.
  • Cook on the first side until the crepes begin to set and tiny bubbles appear on the surface, about 1 minute.
  • Turn and cook for another 30 seconds. Remove to a plate.
  • Repeat, butter the griddle/pan as needed, until all the batter is used.
  • Whisk jam in small bowl until smooth.
  • To assemble, spread 1 tablespoon jam over one side of each crepe. Squirt a generous amount of whip cream over the jam. Starting at that edge, gently roll up the crepe.
  • Garnich each with about 1 teaspoon of jam and dollop of cream.
  • You can also drizzle with chocolate syrup.
  • Serve at once.

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