Reviewed: Jan. 3, 2009

Simple and wonderful!!!!!!

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Reviewed: Dec. 22, 2008

I had to add more to it to get some flavor. I'm really not sure if I cooked them long enough, are they supposed to be a similar consistency of a pancake except less cake-like and flat? Maybe I'm just not a crepe fan. They were simple to make though.

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blue

Cooking Level: Beginning

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Reviewed: Dec. 15, 2008

Delicious and easy. I added a splash of vanilla and a shake of cinnamon.

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Laura

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Reviewed: Dec. 6, 2008

Excellent and simple. I used white whole wheat flour instead of all-purpose. Beat the eggs and milk well before adding into the dry ingredients. Don't overmix! Mix just enough to destroy clumps or you'll get tough crepes. However, it's really hard to screw up this recipe unless you let the crepes totally burn. These crepes with berries and chocolate syrup are great to surprise someone you love in the morning.

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yokidneybean

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

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Reviewed: Dec. 6, 2008

Family loves them - Nutella (chocolate/hazelnut) spread is a must for these as dessert crepes. Husband just bought a Costco supply of Nutella as a strong hint for me to make these more often!!

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Ellas mom

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Reviewed: Dec. 4, 2008

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.

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Jen R.

Cooking Level: Expert

Home Town: Rohnert Park, California, USA

Living In: San Francisco, California, USA

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Reviewed: Dec. 3, 2008

I agree with one of the previous posters, when they said that sifting in the flour works better. If you don't the batter tends to be very lumpy, because it's difficult to whisk in the eggs. You should try making them and when you flip them to cook the other side, add a deli slice or two each of Swiss Cheese and Black Forest Ham. Fold into halves or quarters, and enjoy!

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lulighttec

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Reviewed: Nov. 22, 2008

This is a great basic recipe, very easy to make and tasty. However my batter turned out a little thick, I agree with one reviewer, add a little more water to get a crepe batter consistency.

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Rilartie

Cooking Level: Intermediate

Living In: Salt Lake City, Utah, USA

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Reviewed: Nov. 21, 2008

Great basic crepe recipe that can be used as is for savory dishes or slightly sweetened for desserts. I *halved* the recipe and using a 1/4 cup measuring cup as my ladle I made 17 crepes (for anyone trying to figure out how many crepes in a serving). Figure a full recipe would make 32-34 crepes

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ANDREAJP

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Reviewed: Nov. 17, 2008

Yummy, but we added a bit of vanilla extract to sweeten them up!

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coconutheather

Cooking Level: Intermediate

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Reviewed: Nov. 17, 2008

Very simple and easy.

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Lisa M

Cooking Level: Expert

Home Town: Wilmington, California, USA

Living In: Lakewood, California, USA

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Reviewed: Nov. 10, 2008

Recipe sounds great and I want to try it. One tip (lived in france for a few years and had many friends show me crepe-making tips) Don't mix ALL the eggs and flour at once. Crack the eggs into the side of the bowl of flour or make a well to put them in. Use beaters or a wire wisk to beat the eggs with the flour around it gradually. Add the milk (I've never used water) to the soft mixture, gradually mixing in the flour. You don't want lumps, so avoid mixing in the flour too fast. This keeps the consistency just right.

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Mae501

Cooking Level: Beginning

Home Town: Bancroft, Idaho, USA

Living In: Logan, Utah, USA

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Reviewed: Nov. 6, 2008

Great recipe...have used it many times, adding a bit of vanilla and sugar. I like to use a non-aerosol oil sprayer to lightly mist the pan between crepes...they slide ride out and are perfect every time!

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sweetpmc

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Reviewed: Nov. 1, 2008

4 servings is good for one person. Top with whatever fruit you want and it tastes awsome!!!

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Robert Cooper

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Reviewed: Oct. 29, 2008

Almost as good as Paris! After a recent trip to Paris I wanted to recreate the crepe with Nutella and banana that I had. This recipe was easy and quick. The first one is a throw away, just like pancakes. I found that if you take your pan off the heat, pour the batter and swirl in a circle it works just as well as those little wood spreaders the parisians use. It tasted pretty darn close to the original, minus the view.

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KSpence

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Reviewed: Oct. 26, 2008

this is exactly the way it should be!! it took me back to nice : ) i stuffed these w ham and cheese and stuck em in a hot oven for a little bit...served with a simple side salad... delicious!!

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hypergirl2df

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Oct. 23, 2008

Not much taste, but I doubt they were supposed to have taste, but still, a nice base for other stuff, I added some cheese to mine, yum :D

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Avilsta

Cooking Level: Intermediate

Living In: Hougang, North-East Region, Singapore

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Reviewed: Oct. 21, 2008

I just made crepes for the first time using this recipe. I had to add more water because the batter was too thick. I made savory crepes with chicken, spinach and a bechamel sauce- great dinner!

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Michelle

Cooking Level: Intermediate

Living In: Boulder, Utah, USA

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Reviewed: Oct. 19, 2008

Excellent recipe. I didn't change a thing. I served these with macerated strawberries and a drizzle of fresh heavy cream.

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dizzygrltoo

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

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Reviewed: Oct. 14, 2008

you know, i think next time i am going to add the wet ingredeants with the flour and egg because when I maixed flour and egg it turned out lumpy. you need to spread it around the pan fast to make thin! but other then the lumpyness I found the recipe to taste wonderful!

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