Lovely! I didn't leave them to sit either, just mixed then cooked. I have a bigger pan so I used about 1/3 - 1/2 a cup of batter for each crepe.

Reviewed On: May 26, 2011

Love these! I made them for a party and everyone raved. I prefer them to the "To Die For Blueberry Muffins" recipe, which is good too, but these have the edge IMO. I make them with thick, full-fat Greek yogurt instead of sour cream because that's what I usually have my fridge. Works perfectly. Also, I bake them at 375 degrees (for a few minutes longer, obviously) because the one time I baked them at 200 they started burning on the edges and I had to turn the oven down.

Reviewed On: May 8, 2011

Excellent recipe. I added just a *tad* more oil, salt and baking soda than the recipe asked for. I made this for some friends who have kids with allergies, and these were a massive hit! Honestly? Compared to cake made with eggs & dairy, I think the flavour is lacking just a tiny little something. However, it's pretty darn close and about as good as you're likely to get with vegan baking. I made this as cupcakes and they were really, really yummy. The texture was absolutely perfect. Moist, tender and light. I also loved it that all the ingredients were things that I already had - no need to go out and buy a bunch of specialist products. Thanks for a wonderful recipe! Will definitely make again.

Reviewed On: Apr. 10, 2011