Reviewed: Apr. 20, 2012

I made the recipe as stated but substituted Dark Creme de Cocoa liquor for the hazelnut. They came out perfectly. I filled my crepes with Mascarpone and sour cream filling, topping them with Bananas Foster II recipe found on AR here. Add a touch of chocolate sauce and whipped cream and you have a gourmet dessert fit for anyone. :)

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Reviewer:

sweetserenade

Home Town: Solvang, California, USA

Reviewed: Jan. 3, 2012

I need to make these again for an.accurate review. The deepest were very moist and the sauce got crumbly immediately. The.flavor.was very good though. Si ill make these again.and revise.

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3 users found this review helpful

Reviewer:

lisamarie78

Cooking Level: Expert

Home Town: Porterville, California, USA

Living In: Tulare, California, USA

Reviewed: Dec. 14, 2011

the recipe makes me want to cook and explore more great recipes just like this one

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Reviewer:

Reviewed: Jan. 13, 2011

delicous and i did a report on them!!!

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5 users found this review helpful

Reviewer:

qtabbey

Reviewed: Nov. 7, 2009

My husband loved it. Said they were great. Next time will make them with strawberries on top and banana inside...

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5 users found this review helpful

Reviewer:

Carol

Cooking Level: Beginning

Home Town: Brownsville, Texas, USA

Living In: San Antonio, Texas, USA

Reviewed: Sep. 27, 2009

These tasted good and were liked by the family but they were difficult in the pan. I make plain crepes VERY OFTEN and they are easy to flip and slide out of the pan...not so with these. Since the family liked them and wanted them again I used my plain crepe recipe and added a bit more milk and cocoa powder to that one and they were much nicer.

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Reviewer:

saraht1

Reviewed: Jul. 13, 2009

They tasted great, but they were really hard to manage. They crepes were thin and hard to spread, and the chocolate had to be done at a low heat and put on the crepe right away. Be ready for a challenge on this dish.

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5 users found this review helpful