First time making crepes, surprised how easy they were to make! Thanks to the other reviews, I also mixed the eggs in with the other ingredients, then added the flour. I used whole wheat flour, and added about 1/4 sugar to the batter, and they turned out quite well. In the future I think I'll stick to white flour for dessert crepes, and whole wheat for savory/veggie crepes though! Taste was still great, but the texture of the whole wheat was a bit much for a dessert crepe.

Reviewed On: Aug. 13, 2009

Oh wow, these were good... and I normally don't like gingersnaps! The only change I made was to use 1/2 a cup of olive oil margarine, and a little over 1/4 cup of unsalted butter (leftovers from previous xmas cookie baking). I added about 1/8 of a cup of extra flour to make up for the extra butter. Turned out wonderfully chewy instead of being hard and crisp the way so many ginger snaps are... lovely!

Reviewed On: Jan. 1, 2005

Nice, pretty looking little thubmprint type cookies. The dough is very easy to work with... I added about 1/4 tsp of vanilla and a splash of almond extract - gave it a wonderful delicate flavor. I used raspberrry jam, and they turned out great... the trick is to use very little jam (about 1/6 of a tsp) - enough to not quite fill the depression in the cookie, and keep an eye on them near the end of the baking time - once the jam starts to bubble, it may 'boil over' and run out of the imprint. About 13 minutes was the right baking time for me. Also, this recipie did NOT make anywhere near 72 cookies for me... closer to 40. But, still tasty, and a very easy, simple cookie to make.

Reviewed On: Jan. 1, 2005