I don't know why, but I think this recipe comes together even more easily than "blender crêpes"...maybe because you only have to clean a whisk and a bowl, rather than a blender. I'd never considered starting with just the eggs and flour. Now, I won't do it any other way. I add the liquid when the eggs and flour are starting to get thick, just before they clog up in my whisk. I was well into my meal at the 30 minute mark. Hurrah! As with pancakes and eggs, the secret is really your pan: getting a good cooking surface (not too much fat on it) and the right temperature. Practice makes perfect; as as you do them, you'll get the hang of these things. The French chef who taught me how to make crêpes insisted that you don't need a spatula-you can use your fingers if you're nimble enough. I tend to agree. A splash of liqueur (think Grand Marnier, though I enjoy using lychee myself) or rum in your batter adds flair to dessert crêpes. The "icing on the crêpe," so to speak, is that this recipe is so flexible: you can make dessert crêpes, dinner crêpes filled with any number of wonderful things, or even use the recipe as the base for blintzes.

Reviewed On: May 1, 2007

This is a wonderful recipe! I was apprehensive about using butter instead of oil like my usual recipe. After all, dumping some oil in is so much less work than softening and creaming butter. But the result was dense and moist, like a bread pudding more than a coffee cake. And I *liked it* that way! I used a round pan and needed to bake an extra 20 minutes (with the top covered to prevent overbrowning). Instead of pureeing the bananas, I left plenty of little 1/4" chunks in the mix. But my favorite aspect of this recipe was that instead of just using two bananas, the way my old recipe recommends, I managed to get 4 in my 2 1/3 cups. Great results! I'd give it 4.5 stars if I could.

Reviewed On: Jan. 30, 2007

Five stars for easy! I love this recipe. Great results and only two ingredients. Definitely a keeper. Interestingly, I had to add a little flour to my dough to get it stiff enough to use. I guess it depends on your work surface and perhaps the kitchen's humidity. As they say, Your Mileage May Vary.

Reviewed On: Nov. 14, 2006