These were quite good, though a little plain for my taste. On my second batch, I added about a teaspoon of sugar, which rounded out their flavor in savory crepes. For the sweet crepes, I added some vanilla as well. My favorite filling: a little lemon zest, a little lemon juice, a sprinkled teaspoon of white sugar and a bit of brown sugar. I've also frozen a few crepes for quick meals later on.

Reviewed On: Dec. 30, 2007

This was quite good! I took the advice of other reviews and reduced the vinegar by a little; I "tasted" the result every few hours and definitely found that it mellows out over time. By day two, the balance of flavors was just right. I had no dried parsley, so I used a tablespoon of tarragon and was very happy with the result. I'd definitely make this again on (or the day before!) a hot summer day.

Reviewed On: Feb. 19, 2007

This was quite good, and makes for a great morning "signature dish" for a bachelor. I used freshly squeezed tangerine juice, which gave it a nice, light flavor. The batter doesn't firm up much, so if you use another type of bread besides a baguette (I tried brioche), you may want to add an extra egg for structure. A touch of vanilla extract rounded out the flavor nicely, too.

Reviewed On: Dec. 31, 2006