Description
These soft and flexible Bisquick crepes are made without eggs, perfect for allergy-friendly or plant-based breakfasts—quick, simple, and delicious with sweet or savory fillings.
Ingredients
Scale
- 1 cup Bisquick mix
- 1 cup unsweetened plant-based milk (almond, oat, soy, etc.)
- 1/4 cup unsweetened applesauce (or other egg substitute)
- 1 teaspoon vanilla extract (optional)
- 1 tablespoon sugar (optional, for sweet crepes)
- 1 tablespoon oil or melted vegan butter (for batter)
- Oil or vegan butter (for greasing the pan)
Instructions
- In a large bowl, whisk together Bisquick, plant milk, applesauce, vanilla, sugar, and oil until smooth
- Let the batter rest for 5–10 minutes
- Heat a lightly greased non-stick skillet over medium heat
- Pour 1/4 cup of batter into the pan, swirling to spread evenly
- Cook for 1–2 minutes until edges lift and the bottom is golden
- Flip and cook for another 30 seconds to 1 minute
- Repeat with remaining batter, stacking crepes and covering to keep warm
Notes
- For best results, use unsweetened plant milk and let the batter rest to improve texture.
- Stack with parchment paper if storing, and reheat gently in a skillet to restore flexibility.
- Prep Time: 5 Minutes
- Cook Time: 15 Minutes
- Category: Breakfast / Brunch
- Method: Stovetop (Skillet or Crepe Pan)
- Cuisine: American
Nutrition
- Serving Size: Per Crepe (Without Filling)
- Calories: 105Kcal
- Sugar: 2g
- Sodium: 220mg
- Fat: 4g
- Saturated Fat: 0.5g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Bisquick Crepes Without Eggs