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4.89 from 9 votes

Simple Crepes (with Pancake Mix)

Using pancake mix to make crepes cuts down on prep time and still delivers tasty results. With this vanilla custard and fresh strawberry combination filling every crepe, breakfast is sure to be a huge hit at your house!
Prep Time10 mins
Cook Time20 mins
Assembly10 mins
Total Time40 mins
Course: Breakfast, brunch
Cuisine: American, French
Servings: 10 crepes
Calories: 71kcal
Author: NicoleDurham
Cost: Recipe $2.21 / Serving $0.44



  • 1 cup pancake mix ($0.20)
  • 1 teaspoon vanilla ($0.02)
  • 1 large egg ($0.08)
  • 1 ½ cup milk or water ($0.27)

Vanilla Custard Filling

  • 2 cups milk ($0.38)
  • 2 tablespoons cornstarch ($0.04)
  • cup sugar ($0.05)
  • 2 large eggs, lightly beaten ($0.16)
  • 1 teaspoon vanilla ($0.02)
  • 1 cup fresh sliced strawberries ($0.99)


How to Make Pancake Mix Crepes

  • In a mixing bowl, whisk together the pancake mix, vanilla, egg, and milk until smooth. Pour into a pourable container or use a ¼ cup measuring cup as a scoop.
  • Heat a nonstick skillet over medium heat and brush with melted butter or spray with nonstick cooking spray. Do this between EVERY crepe.
  • When the pan is heated to the point that water sizzles, it's ready. Pour your batter in ¼ cup scoops (or larger if using a bigger pan) and tilt the pan to cover the entire surface with batter.
  • Cook until the crepe looks set around the edges and dry. Use a rubber spatula to loosen the edges along the pan. The crepe will bubble as it cooks, this is normal.
  • Flip the crepe to the other side. I found the easiest way to be flipping it onto a plate and then back into the pan so the uncooked side was on bottom.
  • Cook for one minute longer on this side and then slide off onto a clean plate.
  • Grease the pan again and repeat until all crepes have been cooked.
  • Fill crepes with custard and fresh strawberries. Fold into quarters or roll and then top with additional sliced strawberries.

How to Make Custard Filling

  • Place two eggs in a bowl and slightly beat them. Set aside, but within reach.
  • In a medium sized saucepan over medium heat, combine the milk, sugar, and cornstarch. Whisk occasionally to prevent cornstarch from clumping and cook until milk is scalded (small bubbles appear around edges of pan).
  • Remove from heat and scoop out about 2 tablespoons of the milk mixture and place it into the bowl with the eggs. Whisk the eggs to combine and then whisk continually while the egg mixture gets added back into the milk mixture.
  • Immediately place the saucepan back over the heat and cook (and whisk) until thickened. Don't bring it to a boil, but it will take about 2-3 minutes to thicken nicely.
  • Remove from heat and stir in vanilla. set aside until cooled and use as desired.


  • If making the vanilla custard, make it BEFORE making the crepes so that it has time to cool down first (avoid burnt tongues). As it cools a thick skin will appear at the top, cover it with plastic wrap to avoid this, or simply whisk it into the custard if you don't mind the lumps.
  • You can use any brand of pancake mix for this recipe. Gluten free pancake mix will also work.
  • Any milk will work just fine including low-fat and non-dairy milk.
  • Unlike with pancakes, we want our batter smooth. Sifting the pancake mix into the bowl makes this MUCH easier.
  • For an easier filling, you can just use Vanilla flavored Cook n Serve Pudding.
  • You can prepare the crepe batter up to 24 hours in advance and keep it stored in the fridge (well covered). Just stir before using.
  • Nutrition information does not include vanilla custard and strawberries.
  • To view how this recipe was calculated you can visit my pricing disclosure page for more information.


Serving: 1crepe | Calories: 71kcal | Carbohydrates: 13.4g | Protein: 2.8g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.1g | Cholesterol: 1mg | Sodium: 184.4mg | Potassium: 87.8mg | Fiber: 0.5g | Sugar: 4.4g | Vitamin A: 0.7IU | Calcium: 98.6mg | Iron: 0.6mg