No-Fail French Crepes

1. 1

   Heat an electric griddle to 350u00b0, or a 12-inch nonstick skillet over medium-high heat.

2. 2

   Whisk the egg in large bowl. Whisk in the milk.

3. 3

   Add the Bisquick and whisk until there are few lumps. The batter will be thin.

4. 4

   Butter the griddle or skillet, using about 1-1/2 teaspoons of the butter.

5. 5

   Cook 2 crepes at once on griddle, or one at a time in skillet by pouring the batter by scant 1/4 cupfuls onto hot griddle.

6. 6

   Cook on the first side until the crepes begin to set and tiny bubbles appear on the surface, about 1 minute.

7. 7

   Turn and cook for another 30 seconds. Remove to a plate.

8. 8

   Repeat, butter the griddle/pan as needed, until all the batter is used.

9. 9

   Whisk jam in small bowl until smooth.

10. 10

    To assemble, spread 1 tablespoon jam over one side of each crepe. Squirt a generous amount of whip cream over the jam. Starting at that edge, gently roll up the crepe.

11. 11

    Garnich each with about 1 teaspoon of jam and dollop of cream.

12. 12

    You can also drizzle with chocolate syrup.

13. 13

    Serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.