Pancake Crepes…NOT Scrambled Eggs


Have you ever set out to do one thing, and then gone and done something entirely different? I do that sort of thing all the time. I sort of like incidents like that. I like the strange, small coincidences and circumstances. I am extremely into art, and this sort of occurrence is all too common with my work. I will set out with a perfect image in my mind, but as I begin and delve further into the piece, I find it taking a completely different form. I find something unexpectedly wonderful.

This morning I was very much in the mood to try my amazing crepe recipe again. Instead of reaching for the cornstarch, however, I grabbed my Arrowhead Mills pancake mix. I just thought, Hmm…I wonder if a crepe recipe would work with any mix. So I decided to try to come up with a recipe using my favorite pancake mix–Arrowhead Mills. I thought it would work because it is a very fine mix. Usually when I make pancakes, I use about 1 cup of the mix, so I decided to use 1 cup of…ingredients for the crepes. I know that there would need to be much more milk than mix, so I tried 1/3 and 2/3. When I set out to try this recipe, I just decided to go about it like I would if I were just making pancakes, except for the pancake mix/milk ratio. I also used a little less oil than normal because I knew there wouldn’t be as much dry mix to absorb it. Lastly, I threw in a pinch of salt because many recipes call for it. Keep in mind, I was experimenting…and it was a perfect shot. I will be making this recipe again using the same ingredients and amounts.

These were delicious delicious delicious! They were literally just super thin pancakes…but better, in my opinion. They were the tiniest bit chewy, and the edges were thinner and crispy, nearly dissolving on my mouth. I didn’t use any toppings or fillings with these crepes, but then again, I don’t use any toppings on my normal pancakes (except whipped cream and fruit, but we were out of whipped cream and I had fruit on the side).

So, the first crepe I made, while delicious, was a little…off. Luckily, I know what I did wrong; I used too much oil when I first greased my pan, so the batter kept swirling and sliding around. I had to let it set on the stove for almost a minute for it to stick and cook. By the time it was finished cooking, it looked like a scrambled egg, hence my post title. That sort of got me thinking, however. I think next time I might try to do something like that: scrambled pancakes. It sounds cheesy and odd, but to me all I thought was how fun and interesting it would be to try it out!

After the first crepe, I had a number of perfect pancake crepes! They were very easy to work with. Although, once I got down to my last two crepes (the oil had just about worn off and the pan was heating up fast), I had to work really fast. The batter started cooking so fast I had to use 4 tbsp to actually make a crepe. Next time I will not heat it as much toward the end.

Now, one last note: You do need to stir the batter right before pouring it onto the pan each time because the pancake mix becomes thick and forms together in one area (but not clumps). Just stir for a few seconds until the batter becomes smooth and is no longer thick.



  • 1/3 cup Arrowhead Mills pancake mix
  • 2/3 cup milk
  • 1 egg
  • 1/2 tbsp olive oil
  • A pinch or two of salt


  • Mix all ingredients together well (with whisk) until totally blended/combined
  • Lightly cover a medium non-stick pan with olive oil and pre-heat over medium heat (do not over-grease)
  • Pour 3 tbsp of batter into pan and swirl batter around pan OFF THE STOVE until there is no excess batter to swirl
  • Continue cooking for about 15-30 seconds (back on the stove top) or until steam is coming up from sides
  • Quickly and carefully flip the crepe and cook an additional 10-15 seconds.
  • Stir batter until smooth before pouring next crepe onto pan.
  • Either continue until all batter is used (You may have to re-apply oil–I did so every 4-5crepes) or save some for later/the next day.
  • Serve warm with choice of fillings/toppings (syrup, cheese, berries or fresh fruit, cream cheese, butter, scrambled eggs, etc)

8 responses »

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