Instead of the tomato paste, I made it with a cup of spaghetti sauce and added chopped celery, and 1/4 teaspoon of garlic salt. My husband loved it, so did I!! Easy and delicious.

Reviewed On: Mar. 10, 2003

Really good! first I tried the "real french crepes" recipe and that was a mess, too much liquid, the center never cooked and remains undercooked forever (and I made the crepes really thin, almost like paper)...but this recipe came out perfect! I have made this with oil instead of butter (I ran out of butter) and it works well too, These are like crepes we have had in french restaurants, thanks!!!

Reviewed On: Feb. 24, 2003

If I could give this recipe NO stars, I will. I have been cooking recipes from Allrecipes for a good time and 99.9% of the times they are superb, but, honestly, I did not care for this recipe: in these crepes the edges dryed before the center was cooked (and it remains undercooked no matter what I did) they taste like plain flour and milk: nothing above usual, I'm a good cook and I didn't like the crepes, I did mine perfectly round, thin and every time remains a bit of undercooked batter in the center, plus the flavor is like in every crepes: unflavored, just for add your favorite taste: salt or sweet. (Try the basic crepes recipe by Jen, that's a keeper, and you don't need to suffer making the crepes thin as paper, they cooked through very well. Believe me)

Reviewed On: Feb. 24, 2003