These simple cake mix crepes are ideal for celebrating birthdays and special occasions. Crafted with minimal ingredients and featuring a delightful vanilla pudding filling, these crepes are a delicious treat suitable for both dessert and breakfast!
The great thing about making these funfetti crepes is that it only takes about 6 ingredients and makes enough to share with a large family. You'll end up with about 30 crepes, and eating just 2 or 3 can be pretty filling.
We loved serving up these birthday crepes on my daughter's birthday. It helped to really start the day off sweet before heading off to the local zoo for an afternoon of fun. I'm sure you'll have just as much fun serving up these tasty sprinkles crepes as a way to kick off the birthday celebrations.
Finish off the birthday right with a Single Layer Yellow Cake With Chocolate Frosting, Birthday Cake Stuffed Cookies, and 25 Gift Ideas for Young Chefs.
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🍯 Why This Recipe Works
- It's easy. Making crepes from scratch can be a lot of work, from the flour sifting to the homemade filling in the middle. Birthdays are better when you spend them together, so enjoy less time in the kitchen and more time celebrating.
- It tastes great! Everything about these sprinkle-filled crepes is fun and delicious. It's sure to become a favorite in your house (it has in mine!)
- You can swap out the cake mix. Want to use a different flavor of cake mix? That's okay! Use red velvet, chocolate, yellow, etc., and it's sure to taste incredible no matter what.
🥘 Ingredients
Ingredient Notes:
Funfetti cake mix- You will need a box of funfetti cake mix (just the dry stuff). Do not prepare it.
Butter- Used to grease the skillet used. Very important to grease the pan between crepes to prevent sticking and maximize golden color.
Cook and Serve Vanilla Pudding- This is the filling, and you will need to prepare it before the crepes and make it according to package directions. You may need to double this if you plan on making and filling a large amount of crepes.
For specific ingredients and measurements, please see the recipe card below.
🔪 Instructions
Vanilla filling
Step 1: Make and prepare vanilla cook pudding in a box according to package instructions. Cover it with plastic wrap and place it in the fridge. Use as filling. Make before making the crepes so that it can chill.
Step 2: Prepare your crepe batter by mixing together all of the ingredients for the crepes until the mixture is smooth.
Funfetti Crepes
Step 1: Heat a large skillet over medium heat on the stove.
Step 2: Brush the inside of the skillet with melted butter using a pastry brush. Make sure to coat the bottom and sides of the pan well to avoid the crepes from sticking.
Step 3: Scoop the batter in the ¼ cup measure and pour into the pan. Tilt the pan around at angles to help let gravity pull the batter around the pan and coat the bottom of the inside of your skillet.
Step 4: Cook until the bottom of the crepe is a nice golden color on bottom and is easy to flip. The edges should look set and there should be little to no resistance to lift the crepe. This should take about 2 minutes.
Step 5: Flip the crepe over and cook for an additional 2 minutes.
Step 6: Flip the crepe onto a plate and repeat step 2 through 8 until all of the batter has been used. You will make about 30 crepes.
Step 7: When all of the crepes have been made, take a crepe and lay it on a flat surface. Spread the filling into the center and roll into a log. Alternatively, you can fold the crepes into quarters.
Step 8: Place a few filled and assembled crepes onto a serving plate. Top with whipped cream and sprinkles.
Serve and enjoy.
🍴 Recipe Tips
If you've never made crepes before, keep in mind that it is still similar to pancakes. By that, I mean that you will easily "waste" one or two in the beginning as you try to master the technique.
Of course, the chef deserves a sampling of their hard work, so just set those aside and enjoy a snack as you continue cooking a batch of sprinkle-filled crepes.
The heat should be at a low or medium temperature. You want to cook the crepes slowly so that they don't cook too fast and burn them. Softer crepes are more flexible when rolling or folding.
Using a rubber spatula, you can run it under the crepes as they cook to loosen the sides before flipping them over.
Make sure to wipe the pan with melted butter before adding the crepe batter, and to do it between every crepe. As tedious as this is, it really helps to get a good golden color and to prevent sticking.
💭 FAQs
Yes, crepe batter is much thinner than traditional pancake batter, and it is meant to be runny enough that when added to a hot pan, you can lift and angle it as the batter runs around and coats the inside of the pan.
You don't have to, but you should. Cooking just the bottom side allows the top to get cooked too. You can see this when the top no longer looks "wet." Flipping and cooking that side will help to get a better coloration and texture, though.
You can eat these crepes hot or cold, depending on which you'd like. I prefer them warm because the crepe is much easier to roll or fold when it's warm. Cold crepes tend to crack when you do this.
❤️ More Delicious Breakfast Recipes
If you tried this Birthday Cake Crepes, please leave a ⭐️ star rating and share your feedback in the 📝 comments section below. I would truly appreciate it!
📖 Recipe
Birthday Cake Crepes
Ingredients
- 1 box Funfetti cake mix (15.25oz) ($1.44)
- 2 ½ cups Milk ($0.46)
- ½ cup Vegetable oil ($0.24)
- 4 large Eggs ($0.32)
- 3 Tablespoons Melted butter for greasing the pan ($0.27)
- 1 box Cook and serve vanilla pudding, prepared ($1.38)
Garnishes
- Whipped cream
- Colorful sprinkles
Instructions
- Make and prepare vanilla cook pudding in a box according to package instructions. Cover it with plastic wrap and place it in the fridge. Use as filling. Make before making the crepes so that it can chill.
- Prepare your crepe batter by mixing together all of the ingredients for the crepes until the mixture is smooth.
- Heat a large skillet over medium heat on the stove.
- Brush the inside of the skillet with melted butter using a pastry brush. Make sure to coat the bottom and sides of the pan well to avoid the crepes from sticking.
- Scoop the batter in the ¼ cup measure and pour into the pan. Tilt the pan around at angles to help let gravity pull the batter around the pan and coat the bottom of the inside of your skillet.
- Cook until the bottom of the crepe is a nice golden color on bottom and is easy to flip. The edges should look set and there should be little to no resistance to lift the crepe. This should take about 2 minutes.
- Flip the crepe over and cook for an additional 2 minutes.
- Flip the crepe onto a plate and repeat step 2 through 8 until all of the batter has been used. You will make about 30 crepes.
- When all of the crepes have been made,
- Take a crepe and lay it on a flat surface. Spread the filling into the center and roll into a log. Alternatively, you can fold the crepes into quarters.
- Place a few filled and assembled crepes onto a serving plate. Top with whipped cream and sprinkles. Serve and enjoy.
Notes
- If you make all 30 crepes you may wish to double the filling ingredients (use 2 boxes of pudding and twice as much milk)
- If you've never made crepes before, keep in mind that it is still similar to pancakes. By that, I mean that you will easily "waste" one or two in the beginning as you try to master the technique. Of course, the chef deserves a sampling of their hard work, so just set those aside and enjoy a snack as you continue cooking a batch of sprinkle-filled crepes.
- The heat should be at a low or medium temperature. You want to cook the crepes slowly so that they don't cook too fast and burn them. Softer crepes are more flexible when rolling or folding.
- Using a rubber spatula you can run it under the crepes as they cook to loosen the sides before flipping them over. Make sure to wipe the pan with melted butter before applying batter for every crepe. As tedious as this is, it really helps to get a good golden color and to prevent sticking.
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