Does anyone know how to make crepes with a thinned-down pancake mix?

Question

can you share the recipe with pancake mix? thanks

Answer 1

CREPE BATTER:
1 cup all-purpose flour
1/2 cup plus 2 tablespoons water
1/2 cup milk
3 large eggs
2 tablespoons unsalted butter, melted and cooled
1/2 teaspoon salt

In a blender of food processor (you can also just use a blender) blend the flour, 1/2 cup plus 2 tablespoons water, the milk, the eggs, the butter, and the salt for 5 seconds. Turn off the motor, with a rubber spatula scrape down the sides of the container, and blend the batter for 20 seconds more. Transfer the batter to a bowl and let it stand, covered, for 1 hour. (The batter may be made up to 1 day in advance and kept covered and chilled)
Yield: Enough batter for about 20 crepes

TO MAKE CREPES: Melted unsalted butter for brushing the pan Crepe batter.

Heat a crepe pan or non-stick skillet measuring 6 to 7 inches across the bottom over moderate heat until it is hot. Brush the pan lightly with the butter, heat the pan until it is hot but now smoking, and remove it from the heat. Stir the batter, half fill a 1/4 cup measure with it, and pour the batter into the pan. Tilt and rotate the pan quickly to cover the bottom with a thin layer of batter and then turn the pan to the heat, loosen the edge of the crepe until the underside is browned lightly. Turn the crepe, brown the other side lightly and transfer the crepe to a plate. Make crepes with remaining batter in the same manner, brushing with butter as necessary. (The crepes may be made in advance, stacked, wrapped in plastic wrap, and chilled for up to 3 days or frozen.)

Pancake batter will rise more than what crepe batter does, and not give the desired affect.

Answer 2

Yes I knew I had heard that some where before so here is a recipe I found. To make the crepes, beat two eggs in a bowl. Add a cup of pancake mix, a cup of water and four tablespoonfuls of melted butter. Stir just until blended (the original recipe called for only two tablespoonfuls of melted butter but I wanted more of those brown maps on the surface of the crepes so I added more. The maps are caused by the browning of the butter). Set the stove at medium low and pre-heat a 10″ non-stick skillet for about a minute. Pour in about 1/4 c. of the mixture, tilting the skillet around to spread the batter evenly. When the crepe is done on one side, the edges will be slightly browned and hot air bubbles will form underneath. Flip the crepe and cook the other side. As each crepe cooks, lift with a spatula and transfer to a plate. Fold it in half while still warm. Spread with strawberry syrup then roll up starting from the center. Repeat until all of the batter has been used.

Answer 3

Strawberry Crepes

For each finished crepe
1 crepe
1 oz sweet supreme filling
1 oz strawberry puree
10 strawberry quarters
Whipped cream


For the crepes:
2 eggs
1¼ cup milk
1 cup flour
2 tbsp powdered sugar
3 tbsp melted butter
Sweet supreme filling:
1 lb. softened cream cheese
4 oz sugar
1 tbsp vanilla extract
1 cup heavy whipping cream



Strawberry sauce
1 qt strawberries
¼ cup water
¼ cup sugar
1 tbsp cornstarch
1 tbsp lemon juice
Garnish:
Fresh Strawberries
Whipped cream

Strawberry Crepes
The strawberry crepe is one of 37 different items available that our guests can choose to customize their breakfast with our new Inncredible VIB.

For each finished crepe
1 crepe
1 oz sweet supreme filling
1 oz strawberry puree
10 strawberry quarters
Whipped cream


For the crepes:
2 eggs
1¼ cup milk
1 cup flour
2 tbsp powdered sugar
3 tbsp melted butter

In a mixing bowl, whisk all liquid ingredients. Add flour and sugar slowly, whisking until smooth. Let rest in the refrigerator for one hour. This allows the bubbles to come out of the batter and will make crepes less likely to tear when cooking. (Makes 8 crepes)

Sweet supreme filling:
1 lb. softened cream cheese
4 oz sugar
1 tbsp vanilla extract
1 cup heavy whipping cream

In a mixer, whip cream cheese and sugar until soft and there are no lumps. Add vanilla and cream and whip until smooth.

Strawberry sauce
1 qt strawberries
¼ cup water
¼ cup sugar
1 tbsp cornstarch
1 tbsp lemon juice

Add all ingredients to a sauce pan. Cook over low heat until fruit begins to break up and the liquid thickens. Add additional water a few tablespoons at a time if necessary.


Garnish:
Fresh Strawberries
Whipped cream

Answer 4

No, they are not the same proportions of ingredients. Crepes have more eggs, proportionately, than pancakes. Just use a scratch crepe recipe. They're easy.

Answer 5

Crepes:
1 cup Brodie flour mix (self raising flour)
1 cup milk
1 egg
Vanilla (optional)

Answer 6

Just add another egg and some melted butter to the thinned down mix.