I did not care for this recipe.

The idea is fine, but mine was really runny and ended up being somewhere between a crepe and pancake.

Pretty bland. If I could taste anything, it was the flour. On the plus side, they are very pretty.

Gorgeous crepes that work well for savory or sweet. I used balsamic vinegar and needed to add extra milk to thin the batter. I added salt to the batter after tasting the first crepe. For the sweet crepes I used oranges, apples Grand Marnier, honey, walnuts, vanilla, cinnamon and Greek yogurt, all mixed together and rolled cigar style. For the savory crepes I cooked Russian banana potatoes with shallots and tarragon. I made a thin dressing of Greek yogurt, milk, honey, and Dijon style mustard. I filled the crepes with arugula, potatoes, feta, chopped pistachios and a drizzle of dressing. I used an open envelope style to showcase the ingredients and pooled more dressing on the side. Both ways were wonderful. I got 6 - 9 inch crepes from this recipe. Thanks cultmovieguy!

I didn't read ur recipe till the end so I squeezed the oranges in the batter...but it came out very good, served them with plum jam and also I grated the beetroot and cooked for 10mins in oven

I tweaked this. I didn't cook the beet, just blended in with the soy milk, then added whole wheat flour, egg, oil, and vinegar. After cooking, I rolled some of the oranges right into the pancakes. These were sweet enough that I felt the cinnamon sugar mix was not needed! Next time, I will add the cinnamon into the batter. This is a great recipe, and I will be making these again, with my tweaks!