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.