No-Fail French Crepes

Recipe by Charmie777
READY IN: 25mins
YIELD: 8 crepes


  • 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


  • 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.