Reviewed: Jan. 17, 2008

I made these today and they were pretty good, however I found that they tasted like flour and were a little thick..I added a tsp of vanilla as another reviewer suggested and I think next time I will add more milk, but overall a good recipe to start out with.

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coramackenzie

Cooking Level: Intermediate

Home Town: Lee's Summit, Missouri, USA

Living In: Pleasant Hill, Missouri, USA

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Reviewed: Jan. 8, 2008

If I could this recipe a rating higher than 5, I would. I made apple crepes (with fried chopped apples) highly recommend adding vanilla and cinnamon like some of the other readers suggested. I mixed in dark brown sugar and a little butter with the apples and topped it with cool whip. So good!!!! The crepe is good enough to eat alone! lol This will be a regular at my dinner table. Thank you so much Claire! :)

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sunnygirl

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Reviewed: Jan. 7, 2008

My wife and I loved this one. I didn't have enough flour so I substituted 1/2 cup all purpose flour for 1/2 cup whole wheat flour. It tasted just as good, if not better.

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jon+Meg

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Reviewed: Dec. 27, 2007

Simple, good and fast. My kind of cooking:)

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Dean Solomon

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Reviewed: Dec. 17, 2007

Very easy to make. Added a little more milk so the batter was not so thick, but other then that they turned out wonderful. Filled ours with a cream cheese filling and topped with fresh berries, YUM!

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Amy

Cooking Level: Intermediate

Living In: Scottsdale, Arizona, USA

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Reviewed: Nov. 30, 2007

This recipe is waaaay off! I followed it to a T and it did not work. I had to triple the recipe to feed 4 people, plus the batter was soooo thick it wouldn't move in the pan. I added about a cup of water to my triple batch and it was almost thin enough to be crepes. The end result was tasty, but the recipe needs tweaking.

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Kristi

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Living In: Everett, Washington, USA

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Reviewed: Nov. 14, 2007

These are a very good Sunday morning treat! I love to make them for company at the holidays. I followed the recipe as is. On occasion, I use almond extract.

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GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Oct. 14, 2007

Overall consistency of recipe was good- easy enough to make- no hassle, just a little too 'flour-y' for me. I like a richer egg-y tasting crepe. But it's all preference- and really after you pile on the fruit and yummies it's ALL good!

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TURTLEWAX30

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Reviewed: Oct. 13, 2007

they came out too rubbery for me. They were really really hard to pull apart. other than that they were ok

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Elizabeth P.

Cooking Level: Intermediate

Home Town: Corvallis, Oregon, USA

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Reviewed: Oct. 5, 2007

I really like this crepe recipe to add scrambled eggs, bacon and cheese into, as the crepe itself isn't sweet like most crepes. I wrap the eggs and what not, and pour some hollandaise and it's really good.

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KO

Cooking Level: Expert

Living In: Holladay, Utah, USA

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Reviewed: Sep. 15, 2007

Simple and yummy!! I added about 1/2 teaspoon vinilla and filled them with a thin layer of strawberry jam. I made them a litter thicker because I like to eat my crepes with my hands and you just can't to that when they are really thin. :-D

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Hollie Mae

Cooking Level: Expert

Home Town: Gaylord, Michigan, USA

Living In: Kaneohe, Hawaii, USA

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Reviewed: Sep. 6, 2007

These crepes were delicious!I had only 2/3 cup white flour so I added 1/3 cup cornmeal and it turned out great.

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kecius

Cooking Level: Intermediate

Home Town: Kaunas, Kauno Apskritis, Lithuania

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Reviewed: Sep. 4, 2007

Good basic recipe. I make them without the sugar, it really isn't necessary when you serve with a sweet topping.

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BRUNOSBETH

Cooking Level: Intermediate

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Reviewed: Aug. 27, 2007

this mixture is WAYYYY to thick for crepes, stick with another recipe such as the french crepes!!!

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kyndscotsman

Cooking Level: Intermediate

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Reviewed: Aug. 26, 2007

amazingly easy! a very authentic crepe recipe. we used the mix for a few days and it was delicious with fruit and/or nutella.

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vociferousE

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Reviewed: Jul. 18, 2007

MY SON LOVE THEM JUST I ADD A LITTLE MORE OF MILK....

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ALEJANDRA CASTILLO

Cooking Level: Professional

Living In: Tegucigalpa, Francisco Morazán, Honduras

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Reviewed: Jul. 7, 2007

My family and I LOVE crepes. I mis-placed my recipe, and tossed a coin on which to use - I should have tried two out of three tries. These were thick, egg-y, had an odd texture, and simply were not what we were looking for. I will NEVER use this one again.

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Nikki

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Reviewed: Jun. 18, 2007

I liked that this recipe made just enough for a small household and I didn't have any batter left over. You need to add just a little more milk to make the batter thinner, otherwise, this is a great basic recipe you can do a lot of things with.

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HOLLYJOLLY

Home Town: Bluewater, New Mexico, USA

Living In: Austin, Texas, USA

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Reviewed: Jun. 9, 2007

I am not very good with using flour, so i just use pancake mix and add milk to allow it to thin out and it works perfectly!! what I'm having trouble with is a delicious inside. I want something with cottage cheese, fruit or cream cheese/sour cream, i just don't know how to mix it all up. if anyone has any ideas let me know! (great crepes)

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angeldustjuliet

Cooking Level: Beginning

Home Town: Boone, North Carolina, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Jun. 7, 2007

These were very good basic crepes. I used 1 1/4 cups milk instead of just 1, and the consistency was just right. Use an 8-in griddle if possible. I have a 10-in, and I couldn't get the crepes shaped properly unless I poured out much more batter. Each of my crepes looked weird and amoeba-like, often with crazy legs. But the texture was right and they tasted great.

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Zafo's Mom

Cooking Level: Intermediate

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Claire's Yummy Crepes

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