I halved the recipe and it came out waaay too sweet. I would suggest decreasing the sugar by 1/4 cup and replace another 1/4 cup with brown sugar for a deeper taste. I usually eat my pumpkin butter with either sunbutter or Tofutti vegan cream cheese on toast. This recipe definitely hit the spot!

Reviewed On: Aug. 7, 2008

I made this for a bake sale for school and it was a hit! It was the number one seller. I used dark chocolate cocoa and filled the middle with dark cherry preserves and used store-bought cream cheese frosting and dusted the tops with cocoa. I have made 3 batches in the past three days and can't keep them from being eaten! The only problem I saw was that I am sensitive to the taste of baking soda in my foods, and was able to taste the baking soda. But after 1 day in the fridge, it went away.

Reviewed On: Mar. 28, 2008

This is an excellent recipe! Some suggestions for people who say the batter is thin and the edges are crispy. First, when you make crepes, you have to tilt the hot, slightly greasy pan and pour the batter in the from the edges. DO NOT start in the center or else you will end up with "the batter would settle to the center before setting" as stated in an earlier comment. Secondly, immediately after you cook them, place them in a tupperware with the lid covering them, but NOT sealed. This will keep them warm and moisten the edges and other crispy areas. This is the perfect crepe recipe! The taste and consistency are on point. So any complaints people have about this recipe is not because of the batter, it's because of not cooking them correctly. These are great and truly easy to make!

Reviewed On: Jan. 2, 2008