I made mine with Raw Almond Butter instead of Peanut Butter and they were delish! I did add the Baking Soda and Vanilla as suggested below. I also cut the Sugar to 1/4 cup because I wanted the almond taste, not the sweet cookie taste. Excellent!

Reviewed On: Aug. 26, 2009

They were OK right out of the oven, but that was it. Once they cooled they were dry, and after being refrigerated for a day (I had to because of the cream cheese frosting) they became like little cupcake-shaped air pockets. I was hoping for a denser, moister cake, and this was not it. I followed it exactly as the recipe indicated, not making any adjustments.

Reviewed On: Apr. 6, 2009

They were ok - too spongy and think. I had to add another 1/4 cup of milk to thin them out and they were still a little thick. They were ok if you are doing a more substantial savory style (meat or veggie) crepe, but for thin dessert crepes I'd look elsewhere.

Reviewed On: Dec. 4, 2008