Reviewed: Aug. 13, 2009

First time making crepes, surprised how easy they were to make! Thanks to the other reviews, I also mixed the eggs in with the other ingredients, then added the flour. I used whole wheat flour, and added about 1/4 sugar to the batter, and they turned out quite well. In the future I think I'll stick to white flour for dessert crepes, and whole wheat for savory/veggie crepes though! Taste was still great, but the texture of the whole wheat was a bit much for a dessert crepe.

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CASSIADAWN

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Reviewed: Aug. 12, 2009

Great, I put cinnamon and powdered sugar and rolled it up on some and I put strawberry preserves and rolled it up with powdered sugar and cinnamon on outside very easy loved it and so did my kids

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Cathy

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Reviewed: Aug. 10, 2009

Great, fun recipe for a 'beginner' with crepes! I swirled the batter each time until it coated the skillet, then as soon as the crepe started to shift when I shook the pan, I gave it a quick flip!

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Chorizo-n-Lime

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Reviewed: Aug. 10, 2009

This was my first attempt at making crepes and it turned out wonderful. I added a bit of vanilla to the mix. For the filling I sauted bananas in butter, brown sugar and cinamon. Yummy.

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Steveaug

Cooking Level: Beginning

Living In: Mission Viejo, California, USA

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Reviewed: Aug. 2, 2009

Very good recipe. My girlfriend likes it best with sweet cottage cheese and jam.

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Filip N.

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Reviewed: Jul. 31, 2009

This is a great recipe. I have made this over 10 times now and it is so good. I used to eat the crepes at IHOP all the time and I am so glad I can make this at home now. Each time I follow the recipe but to the batter I also add 1/4 cup powdered sugar and 1 tsp vanilla extract and 1 tbsp honey. I like the flavor it adds. By using a hand mixer to combine you will get the smoothest batter. I usually top mine with fresh strawberry, blueberry, and blackberry. If I dont have fresh fruit I will use the raspberry preserve I always keep on hand. Top with syrup for the most indulgent breakfast ever!

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swweetipie

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

Living In: Houston, Texas, USA

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Reviewed: Jul. 30, 2009

This recipe is very simple and makes very nice crepes. I also love how fast it can be for an elegant breakfast. :) I sometimes just serve them sprinkled with cinnamon Sugar - but today I served them with blueberries and custard as a filling. Yum! I always a tad of sugar 2TB and a splash of Vanilla or substituting some of the milk with flavored creamer. Very yummy.

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TehCook

Cooking Level: Expert

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Reviewed: Jul. 29, 2009

I am learning how to cook and this was my first attempt. And guess what? I did wonderfully! Great recipe!

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Mirela

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Reviewed: Jul. 27, 2009

Used this recipe for a picnic. Cooked them up the night before. Let them cool, rolled them up individually and placed them in a tupperware; storing the container in the refrigerator for the proceeding day's activity.

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MissRebeccaEmily

Cooking Level: Intermediate

Living In: Vancouver Island, British Columbia, Canada

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Reviewed: Jul. 26, 2009

This version of crepes is the best I have ever made I highly recommend it!!

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Merpez

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Reviewed: Jul. 21, 2009

easy and a good breakfast for dinner option

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cdulceak

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Reviewed: Jul. 20, 2009

To make this a crepe style variation on the Chinese "scallion pancakes" I skipped the milk and used all water. I also added minced green onion to the batter. When done, cut into wedges and then dipped into equal parts soy sauce and vinegar. Done this way the scallion pancakes don't have to be kneaded and spiral-rolled so it is that much faster. It turned out quite good. Thanks!

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ASTROPHE

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Reviewed: Jul. 20, 2009

These were very good and tasted even better

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Kate

Cooking Level: Expert

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Reviewed: Jul. 19, 2009

If I had anything to compare it to, I'd give it a five. I've never made crepes, and I'm not sure if I've ever eaten them. These were easy and delicious.

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toothrees

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Reviewed: Jul. 16, 2009

Soooo delicious! I did some w/ butter and syrup, and others with baby Swiss cheese and thinly sliced deli turkey...they were all extremely delicious!!! Simple, fool-proof recipe that everyone should try.

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GinMarie

Cooking Level: Intermediate

Home Town: Convent, Louisiana, USA

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Reviewed: Jul. 15, 2009

There's really not that much diversity among crepe recipes, and I really just tried this one out of convenience - first hit on Google. But it ended up being the best crepe recipe I've ever had. I followed the suggestions in the reviews to mix the wet ingredients before adding the flour, and I also added a spoonful of sugar, and they turned out delicious. I'll definitely be coming back to this recipe.

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gracie

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Reviewed: Jul. 15, 2009

I love these crepes, and my friends and family love them! I add a bit of vanilla (probably about 3/4 of a tsp...I just eyeball it) and about probably 1/8 of a cup of powdered sugar. I found that when I found the directions and mixed the flour and eggs first, it was very lumpy, so I just dump everything into a bowl and use a wire whisk. There are still some lumps, but it's still delicious! I really recommend this recipe, it's fabulous!

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music_butterfly

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Reviewed: Jul. 13, 2009

Great recipe. Good for filling with either sweet or savory things. Though, I think it'd be better to add the flour last to all the other previously mixed ingredients to try to cut down on the lumpiness at first.

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Sara.B.

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Reviewed: Jul. 13, 2009

Easy and delicious.

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DRMaddock

Cooking Level: Beginning

Home Town: Kissimmee, Florida, USA

Living In: Tallahassee, Florida, USA

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Reviewed: Jul. 10, 2009

My husband has been making these for over 50 yrs. He makes the crepes & I make the home made jam. Works great. Biggest secret to crepes is to not let the batter get too thick. A dusting of Powdered sugar is a must after the roll up. Enjoy.

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Deege's Gram

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Basic Crepes

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