Answers to life's vexing cooking questions...
Ou Sont les Crêpes Avec Bisquick?
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Q. I had a recipe for making crêpes using "Bisquick" but I can't find it. Can you help me out?A. Did you look under the bureau in the bedroom? In the dryer's lint filter? That's where our missing things turn up.
We do not have an all-purpose crêpe recipe that uses Bisquick (the brand name for a packaged baking mix that includes oil, leavening agents, and buttermilk), and neither does the Bisquick web site. We came across one recipe online for No-Fail French Crêpes, which includes reduced-fat baking mix (and butter and cream — who are they kidding?).
A traditional crêpe recipe calls for flour, sugar, salt, eggs, butter, and milk in some proportion — with a fair amount of liquid ingredients relative to the flour. You could certainly substitute Bisquick for the flour. It introduces a leavening agent that is not traditional in crêpes, but it also won't make them rise to the ceiling.
We checked a number of recipes to give you the definitive recipe and found it doesn't exist, but you could use the following measurements, which is a somewhat eggier, less buttery crêpe: 1 cup of flour, a teaspoon of sugar, pinch of salt, four eggs, 2 tablespoons of melted butter and 2 cups of milk (the sugar is generally omitted if you're making savory crepes). Letting the batter rest for a half-hour or longer after you mix it will result in a more tender crêpe.
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