Crepe Recipe With Bisquick Recipe Cards

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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

BASIC CREPE RECIPE



Basic Crepe Recipe image

Provided by Food Network Kitchen

Categories     dessert

Time 17m

Number Of Ingredients 5

1 cup all purpose flour
1 1/2 cups water
3 eggs
Salt
Oil

Steps:

  • In a bowl whisk together flour, water, eggs and a dash of salt until smooth. Let sit for 5 to 10 minutes. Rub an oiled paper towel along the inside of an 8-inch nonstick skillet. Heat skillet. Pour 1/4 cup batter onto the pan. Swirl batter around to cover surface. Cook over medium heat until firm, about 20 -30 seconds. Flip crepe with fingers or spatula. Cook for about 7 seconds on other side. Remove from pan and stack on a plate.

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



Crepes image

Make and share this Crepes recipe from Food.com.

Provided by MizzNezz

Categories     Breakfast

Time 15m

Yield 7 crepes

Number Of Ingredients 5

1 cup flour
1 1/2 cups milk
2 eggs
1 teaspoon vegetable oil
1/4 teaspoon salt

Steps:

  • Combine flour, milk, eggs, and oil.
  • Add salt.
  • Heat a lightly greased 6 inch skillet; remove from heat.
  • Spoon in 2 Tbsp batter; lift and tilt skillet to spread evenly.
  • Return to heat; brown on one side only.
  • To remove, invert pan over paper toweling.
  • Repeat with remaining batter.
  • Fill with your favorite filling.
  • Here's a few we like: Any flavor fruit jam, sweetened fresh peaches, cream cheese and pineapple, ham and maple syrup.
  • Endless ideas.

Nutrition Facts : Calories 124.6, Fat 4.1, SaturatedFat 1.8, Cholesterol 60.5, Sodium 129.3, Carbohydrate 16.2, Fiber 0.5, Sugar 0.1, Protein 5.3

BISQUICK® SUBSTITUTE



Bisquick® Substitute image

Quick and easy substitute for Bisquick®.

Provided by Kevin G

Categories     100+ Everyday Cooking Recipes

Time 10m

Yield 4

Number Of Ingredients 4

1 cup all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
1 tablespoon butter

Steps:

  • Sift flour into a bowl; add baking powder and salt and whisk until fully incorporated. Cut butter into flour mixture using a pastry cutter until evenly combined.

Nutrition Facts : Calories 140.1 calories, Carbohydrate 24.3 g, Cholesterol 7.6 mg, Fat 3.2 g, Fiber 0.8 g, Protein 3.3 g, SaturatedFat 1.9 g, Sodium 349.3 mg, Sugar 0.1 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

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

STRAWBERRY-BANANA CREPES



Strawberry-Banana Crepes image

Splurge on fancy pancakes that are paper thin and extra delicious.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 25m

Yield 12

Number Of Ingredients 8

1 cup Original Bisquick™ mix
3/4 cup milk
2 eggs
1 1/2 cups whipping cream
1/4 cup sugar
2 to 3 bananas, sliced
1 pint (2 cups) fresh strawberries, sliced, or 1 box (10 oz) frozen strawberries, partially thawed
1/4 cup chopped walnuts

Steps:

  • In small bowl, stir all crepe ingredients until blended. Grease 6- or 7-inch skillet with shortening or cooking spray; heat over medium-high heat. For each crepe, pour 2 tablespoons batter into skillet; rotate skillet until batter covers bottom. Cook until golden brown. Gently loosen edge with metal spatula; turn and cook other side until golden brown. Stack crepes as you remove them from skillet, placing waxed paper between each. Keep crepes covered to prevent them from drying out.
  • In chilled medium bowl, beat whipping cream and sugar with electric mixer on high speed until stiff. Spoon about 3 tablespoons whipped cream down center of each crepe; top with 4 or 5 banana slices. Roll up; top each crepe with whipped cream, strawberries and walnuts.

Nutrition Facts : Calories 220, Carbohydrate 19 g, Cholesterol 70 mg, Fat 2 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Crepe, Sodium 150 mg, Sugar 10 g, TransFat 1/2 g

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