Kodiak cakes crepes are a quick and easy breakfast that the whole family will enjoy! Homemade crepes are tender and lightly sweetened with crisp buttery edges. Served with whipped cream and berries or simply enjoyed plain, Kodiak crepes are a delicious treat packed with flavor and protein!
Crepes sound fancy and hard to make but they are actually just as simple (maybe easier!) to make than a batch of pancakes. You don’t need any special tools, just a few simple ingredients, a whisk, and a non-stick skillet! Also try this related recipe- Kodiak cakes pancakes, so fluffy and delicious.
If you haven’t tried crepes before they are a thinner version of pancakes. They are very flat and flexible and can be filled with either sweet or savory fillings. You can serve Kodiak cakes crepes on slow weekend mornings for breakfast or depending on if you want sweet or savory crepes they are great for lunch or dinner as well!
Kodiak cakes mix. This high-protein whole grain pancake mix is used as the base for this easy crepe recipe.
Eggs. Use room-temperature eggs so they combine with the other ingredients more easily.
Warm milk. To get the perfect crepe batter consistency. Also helps the crepes stay moist and brown nicely.
Oil. Neutral-tasting vegetable oil is in the crepe batter to keep them moist and tender.
Butter. Used for cooking the crepes. Gives a wonderful flavor and crisp edges to the crepes.
How to make Kodiak cakes crepes
This recipe is easy to make, like one two three! First, add eggs in to the bowl and whisk. Heat milk in the microwave (it should be lukewarm, don’t overheat) and add to the egg mixture. Whisk and add Kodiak mixture. Stir using whisk and making sure there is no lumps. Add oil and stir.
Let the batter rest for at least 30 minutes. This allows the gluten in the flour to relax and the batter to thicken slightly.
Prepare the pan- reheat a non-stick skillet or crepe pan (about 8-10 inches in diameter) over medium heat. Once hot, lightly coat the pan with melted butter.
Pour about ¼ cup of batter into the center of the hot pan, then quickly tilt and swirl the pan to spread the batter evenly into a thin, round layer. Cook for 1-2 minutes or until the edges begin to lift away from the pan and the bottom turns golden brown. Use a spatula to gently flip the crepe and cook for an additional 30 seconds to 1 minute on the other side.
Transfer the cooked crepe to a plate and cover with a clean cloth or parchment paper to keep it warm. Continue the process with the remaining batter, adding more butter to the pan as needed and stacking the crepes on the plate.
Fill the cooked crepes with your choice of sweet or savory fillings, fold or roll them up, and serve warm.
Why use pancake mix
Crepes traditionally do not contain any leavening agents like baking powder or baking soda, but if you are low on plain flour using a pancake mix like Kodiak cakes is an easy way to make crepes using what you already have.
In addition to being very convenient, Kodiak cakes mix is also high in protein and whole grains, so it’s a great way to add more nutrients to your family’s diet in a delicious way. Homemade crepes are completely kid-friendly and are perfect for breakfast or quick snacks for the kids.
Allow the crepe batter to sit for at least 30 minutes before cooking. This gives the gluten in the crepe batter a chance to relax so we don’t end up with tough crepes.
Use a measuring cup to pour the crepe batter. Crepes are very thin and using a ⅛ or ¼ cup measuring cup helps to keep them from becoming too thick. Pour just enough batter to coat the bottom of the pan.
Use a non-stick skillet or griddle. The nonstick surface will make flipping the crepes much easier.
Oil. Instead of oil, you can use melted butter to give a nice buttery flavor.
Milk. You can use water or an unflavored non-dairy milk substitute like oat milk or almond milk if you are dairy free.
Pancake mix. If you want to use flour instead, replace the pancake mix with equal parts plain flour. You can also add brown or white sugar and a pinch of salt if you like!
Vanilla extract. Add ½ teaspoon of pure vanilla extract for a richer flavor.
Food coloring. Add a few drops of food coloring to the crepe batter to make fun and colorful crepes during the holidays for your kids.
Sweet fillings ideas: Whipped cream, fresh fruit, jelly or jam, chocolate chips, or powdered sugar.
Savory filling ideas: Scrambled eggs, bacon, sausage, ham, or shredded cheese.
Frequently asked questions
Yes! Simply replace the Kodiak pancake mix with equal parts of all-purpose flour. Don’t forget to add a bit of sweetener and salt to the batter as well!
This completely depends on you! Both taste great, but using milk will give the crepes a richer flavor.
Crepe batter should be very thin and pourable almost like the consistency of heavy cream or slightly thinner.
You can make crepes from scratch or you use pancake mix to make the process easier!
Crepes can be served in various ways, depending on the fillings and presentation you prefer. Here are some popular ways to serve them:
- Folded. In half. Place the filling on one half of the crepe and fold the other half over it, creating a half-moon shape. This is a simple and classic way to serve crepes. In quarters. Spread the filling over the entire crepe and fold it in half, then fold it in half again to create a triangular shape. This method works well for both sweet and savory fillings.
- Rolled. Spread the filling across the entire crepe and roll it up, creating a cylindrical shape. This presentation works well for both sweet and savory fillings and looks elegant on a plate.
- Stacked. For a more substantial dish, you can create a crepe cake by layering multiple crepes with your choice of filling in between each layer. This can be an impressive dessert or brunch dish, and you can use sweet fillings like whipped cream, fruit, or pastry cream.
- Add an extra layer of flavor and visual appeal to your crepes by drizzling them with a sauce, syrup, or melted chocolate. You can also dust them with powdered sugar, cocoa powder, or cinnamon for a finishing touch.
- For savory crepes, consider adding a dollop of sour cream, a sprinkle of fresh herbs, or a drizzle of a complementary sauce like Hollandaise or béchamel.
To store Kodiak crepes, let them cool completely, separate them with wax or parchment paper (optional), place in an airtight container or plastic zip-top bag, and refrigerate for up to 3 days or freeze for up to 2 months.
You may also like
- Cookie butter pancakes
- Pumpkin soda bread
- Pancakes with evaporated milk
- M&M pancakes
- Air fryer frozen french toast sticks
- Bisquick muffins
- Air fryer pancake bites
- Plantain waffles
Hope you will like this Kodiak cakes crepes recipe as much as we do. Rate the recipe if you made it and leave a comment below if you have any questions or suggestions.
- 1 cup kodiak cakes
- 2 eggs
- 1 ½ cup warm milk
- 1 tablespoon oil
- butter for cooking
- Mix all the ingredients using a whisk in a medium bowl. Let sit for 30 minutes.
- Heat butter in a flat round pan. Pour about ¼ cup of batter into the center of the hot pan, then quickly tilt and swirl the pan to spread the batter evenly into a thin, round layer. Cook for 1-2 minutes or until the edges begin to lift away from the pan and the bottom turns golden brown.
- Use a spatula to gently flip the crepe and cook for an additional 30 seconds to 1 minute on the other side.
- Transfer the cooked crepe to a plate and cover with a clean cloth or parchment paper to keep it warm. Continue the process with the remaining batter, adding more butter to the pan as needed and stacking the crepes on the plate.
To store crepes, let them cool completely, separate them with wax or parchment paper (optional), place in an airtight container or plastic zip-top bag, and refrigerate for up to 3 days or freeze for up to 2 months.