Savory-Sweet Bisquick Crepes with Cream Cheese Filling
These delicate and versatile Bisquick crepes are a fantastic blank canvas, ready to embrace a myriad of fillings. While they start without any inherent sweetness, they harmonize beautifully with a delightful cream cheese filling infused with vanilla and sugar. Each crepe is thin and pliable, making it perfect for breakfast or brunch. Whether you enjoy them topped with fresh fruits or rolled with decadent fillings, these crepes are sure to impress. Feel free to explore other fillings like Nutella, fruit preserves, or even savory options. Perfect for an elegant breakfast or a relaxed weekend brunch, this delightful dish can be prepared ahead of time, leaving you more time to savor the moment.
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
eggs
2 (beaten)
Bisquick
1 cup (none)
milk
1 cup (none)
butter
2 tablespoons (melted)
cream cheese
8 ounces (softened)
sugar
3 tablespoons (none)
vanilla extract
1/2 teaspoon (none)
Instructions
1
Prepare the crepe batter: Start by beating 2 eggs in a large bowl until they reach a uniform yellow color.
2
Gradually add 1 cup of milk and 1 cup of Bisquick to the eggs, whisking continuously to achieve a smooth batter without lumps.
3
Melt 2 tablespoons of butter and incorporate it into the batter, whisking until combined.
4
Chill the batter by placing it in the freezer for up to 15 minutes or refrigerate for up to 2 days before use.
5
Prepare the filling: In another bowl, combine 8 ounces of cream cheese and 3 tablespoons of sugar. Beat until thoroughly mixed and the sugar is absorbed.
6
Add 1/2 teaspoon of vanilla extract to the cream cheese mixture and continue beating at high speed for about 2 minutes, until smooth and spreadable.
7
Cook the crepes: Remove the batter from the cooler and give it a slight whisk to remix any ingredients. Heat an 8-inch non-stick pan over medium-low heat (300 - 350 degrees F).
8
Lightly spray the pan with non-stick spray. Using a ladle, pour about 1/4 cup of batter into the center of the pan.
9
Quickly swirl the batter around to cover the entire surface evenly. Cook until the center appears dry, approximately 1 minute.
10
Carefully use a spatula to lift the edges of the crepe, then gently flip it. Cook for an additional 20 seconds and remove it from the pan.
11
Spray the pan with non-stick spray again before cooking the next crepe, repeating the process until all batter is used.
12
Fill and fold the crepes: To fill, spread the cream cheese mixture down the center of each cooked crepe in a strip about 1 to 2 inches wide.
13
Fold one side of the crepe over the filling, then fold the other side over the first fold. Flip the crepe to secure the folds.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
This recipe is for Savory-Sweet Bisquick Crepes with Cream Cheese Filling.
What is the primary base used for the crepe batter?
The batter uses 1 cup of Bisquick as the primary dry base.
How many eggs are required for the crepe batter?
The recipe requires 2 eggs, beaten until they reach a uniform yellow color.
How much milk is used in this recipe?
You should use 1 cup of milk in the crepe batter.
Is butter added to the crepe batter?
Yes, 2 tablespoons of melted butter are incorporated into the batter.
How long should the batter chill in the freezer?
The batter should be chilled in the freezer for up to 15 minutes before use.
Can the crepe batter be prepared in advance?
Yes, the batter can be refrigerated for up to 2 days before cooking.
What ingredients are needed for the filling?
The filling consists of 8 ounces of cream cheese, 3 tablespoons of sugar, and 1/2 teaspoon of vanilla extract.
How much cream cheese is used for the filling?
The recipe calls for 8 ounces of softened cream cheese.
What type of pan is best for cooking these crepes?
An 8-inch non-stick pan is recommended for cooking the crepes.
What temperature should the pan be set to?
The pan should be heated over medium-low heat, approximately 300 to 350 degrees F.
How much batter should I use for each individual crepe?
Use a ladle to pour about 1/4 cup of batter into the center of the pan for each crepe.
How do you spread the batter in the pan?
Quickly swirl the batter around to cover the entire surface of the pan evenly.
How long does it take to cook the first side of the crepe?
The first side takes approximately 1 minute, or until the center appears dry.
How long should the second side of the crepe cook?
After flipping, the second side only needs about 20 seconds of cooking time.
How do you prepare the pan before pouring the batter?
Lightly spray the pan with non-stick spray before cooking each crepe.
How should the cream cheese filling be applied?
Spread the filling down the center of each cooked crepe in a strip about 1 to 2 inches wide.
What is the technique for folding the crepes?
Fold one side of the crepe over the filling, then fold the other side over the first fold, and flip to secure.
What is the texture of these crepes?
These Bisquick crepes are described as thin, pliable, delicate, and versatile.
Are these crepes sweet or savory?
They are a 'savory-sweet' hybrid; while the base has no inherent sweetness, they pair well with both sweet and savory fillings.
What other sweet fillings can be used?
Suggested alternatives include Nutella and various fruit preserves.
What are some recommended toppings for these crepes?
They are excellent when topped with fresh fruits.
How long should you beat the cream cheese mixture?
Beat the mixture at high speed for about 2 minutes until it is smooth and spreadable.
Should the batter be whisked again after chilling?
Yes, give it a slight whisk after removing it from the cooler to remix any ingredients.
How many total ingredients are used in this recipe?
There are 7 ingredients: eggs, Bisquick, milk, butter, cream cheese, sugar, and vanilla extract.
Is this recipe suitable for brunch?
Yes, it is specifically described as perfect for an elegant breakfast or a relaxed weekend brunch.
How do you know when to flip the crepe?
Flip the crepe when the center appears dry and you can carefully lift the edges with a spatula.
What is the preparation for the cream cheese?
The cream cheese should be softened before being beaten with the sugar and vanilla.
Does the batter need to be smooth?
Yes, you should whisk continuously while adding ingredients to achieve a smooth batter without lumps.
What is the preparation for the eggs in the batter?
The eggs should be beaten in a large bowl until they reach a uniform yellow color before other ingredients are added.