I LOVE this crepe recipe! I tried a few from this site, and like this one the best. I usually use whole wheat flour for at least 1/2 of the flour called for (sometimes all whole wheat), and so I also use a little extra milk and oil - and them come out great! Thin, chewy, and tender - perfect! I've found that putting it in the fridge makes them better - not so puffy and hard to get off the pan, so if you have some time, DO refrigerate the batter! After sitting in the fridge, give it a gentle little stir by hand to redistribute the ingredients. Also, I also tried once using a gluten-free flour mix with soy milk to make it for a friend, and with a few slight tweaks in measurements - they were VERY good! ...can I just say again, I LOVE THIS RECIPE!! :)

Reviewed On: Sep. 17, 2009

Thanks for the recipe! This is an exotic and delicate treat. My husband and I recently moved to Tel Aviv, and when we went on our first Israeli date, I got something very similar to this and LOVED it! I am so happy to find a recipe for it so that I can enjoy it again and again. The smoked flavor is a little strong, and is somewhat unexpected especially as it is served cold - but it is very good! Don't be afraid to try it! It really makes this dish unique. The smoking instructions given here are great - I never knew how to do that - Thank you!!

Reviewed On: Sep. 17, 2009

SO so good!! I know, it might look odd, but don't be afraid to try this recipe!! I like to be adventurous for others, and took this to a cook-out as the main dish for about 12 good friends - and they all loved it!! I about doubled it. I made a little bit of a different glaze, using apple and orange juice, soy sauce and some peach jam with a little brown sugar - pretty simple. (It's easy to change the glaze to your taste, so play around with it if you like, just keep the idea...) I also added some onions to the skewers. GREAT change of pace, and the sausage was really nice because it cooks SO quickly. We did not have ANY left-overs, and even the kids like them! I'm loving this recipe idea - thanks for sharing!

Reviewed On: Feb. 25, 2009