Reviewed: Nov. 6, 2009

the best of the best! my husband LOVES this.. we have no time to cook and this crepes recipe works magically, anytime! thank you..

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kirshen23

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Reviewed: Nov. 1, 2009

Very easy, and yummy. I highly Reccomend this recipe!

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marissammd

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Reviewed: Oct. 29, 2009

Very simple and delicious...did add some vanilla for a little something extra!

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MeriD

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Reviewed: Oct. 25, 2009

This is the best crepe recipe I've tried. Each batch makes about 9 crepes. Each time I make them I use a different blend of whole grain flours, and they always turn out great. This time I used oat, corn, brown rice and sorghum flours. They were very light, and you wouldn't even know it wasn't white flour. I eat them with ham and cheese and they are truly amazing!

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April_fromSD

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Oct. 18, 2009

i used about half the butter the recipe asked for, and they tasted fine to me. i filled the crepes with strawberries, a bit of whipped cream, and a few sprinkles of cocoa. DELICIOUS!

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afrakabob

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Reviewed: Oct. 12, 2009

These were great! I made a lot and froze them. They were so tender and flavorful.

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Sarahscakes

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Oct. 9, 2009

the construction of this recipe is backwards. The best method, I've found, is to combine the liquids except for the melted butter. Next, add the flour to the mixture 1 part at a time with an electric mixer. Once the batter is smooth add the melted butter. Perfect every time for me.

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SHARRAH1

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Reviewed: Oct. 9, 2009

there was way too much flour and not enough milk. the batter should not look like pancake batter but closer to the consistancy of hot syrup. otherwise it wont evenly coat the pan with 2T of batter as it should.

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shelley severin

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Reviewed: Oct. 8, 2009

Made these a few times now and everyone loves them. I fill mine with nutella.

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Caramella

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Reviewed: Oct. 2, 2009

Such a versatile recipe--it should be a staple in every household. I`ve found that adding a lot of sugar makes them hard to turn unless I add a lot of oil/butter, which I try to stay away from. I did, however, add 1-2 tbsp of ground flax seed to make it a healthy breakfast! Goes great with some whipped cream cheese or yogurt and some fruit! My boyfriend likes to take the richer route and add Nutella and banana slices--that would make for a great dessert!

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Ashlou

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Reviewed: Oct. 2, 2009

I added half a cup of sugar and they were phenomenal with fruit and whipped cream for breakfast!

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v.claire

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Reviewed: Sep. 26, 2009

These were perfect! Added sugar to make them sweet. Will make them time and time again cause they're so easy.

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Lauren

Cooking Level: Intermediate

Home Town: Wilmington, Delaware, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Sep. 25, 2009

i add extra sugar to the batter to make sweet crepes, as suggested by another reviewer. Love it!!

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Makalika

Cooking Level: Beginning

Home Town: Buckeye, Arizona, USA

Living In: New York, New York, USA

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Reviewed: Sep. 23, 2009

Simple and perfect. These crepes taste better than the ones I've had in restaurants. I had to get this recipe after returning from Paris and tasting their fabulous crepes..now I make crepes with nutella or lemon and sugar or bananas and nutella...yummy! Thanks for the recipe!

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Achan

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Reviewed: Sep. 22, 2009

I used gluten-free flour to make these and they turned out really well. Like other reviewers, I added a little sugar and vanilla to the basic recipe. I also added the dry ingredients to the wet ingredients.Great recipe.Thanks.

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Salala

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Reviewed: Sep. 19, 2009

This is def my go to recipe for crepes (Been using it for a LONG time)..i usually fill them with Nutella and some fruit but it is also great with some eggs/sausage. Like another reviewer i mixed all the wet ingredients first then added the dry. My family loves it!

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misslula

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Reviewed: Sep. 19, 2009

i love the way that these turn out but only gave it 4 stars because the directions are a little upside down. I tried it as the recipe directs exactly and came out with lumpy batter despite all my attempts to fix it. I tried it again this morning being sure to this time mix all the wet ingredients including eggs together and then added in the dry and they came out perfectly. I also didn't bother to grease my non-stick pan as I noticed that the first time round my crepes were a little greasy. This time they turned out much better without greasing the pan. I got about 8 crepes from my batter in case you're wondering how many "4 servings" will give you. I might try them next time with a little more water to make them easier to swirl in the pan.

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miremba

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: Sep. 19, 2009

I make these all the time now with a sweet creamcheese filling. Love it!

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Midori

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Reviewed: Sep. 17, 2009

This was a super easy recipe to follow, though I tweaked it a little. I mixed the wet ingredients first then added the dry ones in. I also added some sugar and vanilla into the batter to make it a little sweeter. Overall, it's a great starter recipe that you can change up as needed!

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MYSTICKDRAGYN

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Reviewed: Sep. 17, 2009

rubbery

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chefhawk

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Basic Crepes

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