No-Fail French Crepes

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“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!”
8 crepes

Ingredients Nutrition

  • 1 large egg
  • 1 14 cups milk (low or nonfat is fine)
  • 34 cup Bisquick, plus
  • 1 tablespoon Bisquick (lowfat is fine)
  • 2 tablespoons butter, as needed
  • 23 cup seedless raspberry jam (or other filing, as desired)
  • whipped cream


  1. Heat an electric griddle to 350º, or a 12-inch nonstick skillet over medium-high heat.
  2. Whisk the egg in large bowl. Whisk in the milk.
  3. Add the Bisquick and whisk until there are few lumps. The batter will be thin.
  4. Butter the griddle or skillet, using about 1-1/2 teaspoons of the butter.
  5. 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.
  6. Cook on the first side until the crepes begin to set and tiny bubbles appear on the surface, about 1 minute.
  7. Turn and cook for another 30 seconds. Remove to a plate.
  8. Repeat, butter the griddle/pan as needed, until all the batter is used.
  9. Whisk jam in small bowl until smooth.
  10. 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.
  11. Garnich each with about 1 teaspoon of jam and dollop of cream.
  12. You can also drizzle with chocolate syrup.
  13. Serve at once.

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