Crepes

One of the easiest, and best crepe recipes around! If you are pressed for time, use a whisk and bowl instead of a blender; substitute butter for the oil, and you are ready to cook in about 2-3 minutes. Normally though, try and let the flavour & consistancy develop by standing.

All aunts, uncles, and cousins on husband side of family live in Paris. We visit often and I live on crepes for our entire visit. Our family has taught me how to spot the good crepe stands and this recipe reproduces a great crepe. One key is to make sure your batter is "runny" enough that you can move it around your pan before it sets up. If it's too thick you cant get a nice thin crepe. Great recipe!

These are excellent! I added 2 tsp. vanilla and a pinch of cinnamon. I also put mixture in blender instead of whisking which helps. I used 2 sauces inside: Sauce A. 1 1/2 c. blueberries, 1 tb. cornstarch, and enough water to cover bottom of a pan. Bring to a boil, stirring until creates a nice blueberry sauce. Sauce B: 8 oz. cream cheese and gradually add fruit juice (i had leftover from a fruit salad I made but any juice would work) until comes to a desired sauce consistency. These 2 sauces combined on these crepes are delicious! My husband and daughter loved them!

So delicious! I made these for dessert and didn't feel like refridgerating them for an hour so I just made them right away. A yummy addition is to buy a bag a frozen mixed berries, thaw a bowful out in the microwave for 50 seconds, and use a blender to beat with cool whip. Add a scoop of ice cream and it makes a great dessert!

Very good crepes. I like them slightly sweet so I added 1 Tablespoon sugar and 1 teaspoon vanilla. I used butter flavored PAM cooking spray and about 1/4 cup for each crepe.

Delicious and EASY! This recipe has been used in my family for generations so we've learned a couple of tricks. 1. I don't believe we've ever refrigerated. The batter's already cold from the milk so why bother? 2. Spray down the skillet with cooking oil lightly and drop just a tiny bit of butter in the center. When the butter begins to bubble, the skillet is hot enough to start making crepes. 3. If you have any issues with crepes sticking, just spray lightly again. Once you get going there's no need to add more oil to the skillet. 4. The thinner the better, so try to get them as thin as you can! 5. Flip it when it starts to look like the top is setting. this will keep it from burning. 6. The first crepe is always a mess up. That one should come off the skillet and immediately be eaten by you. 7. Make it your own. It's pretty hard to mess these up so experiment (vanilla, cinnamon, brown sugar, peanut butter, etc) and just add enough milk or flour to give it the right consistency. I've started using vanilla flavored, vitamin infused soy milk instead of milk and I eat them with berries to make it a little healthier since I consume these pretty frequently.

This is a good recipe for basic crepes which I have used often. For those times when I want a sweeter, dessert-type crepe, I substitute standard yellow cake mix for the flour, since it contains just the right amounts of sugar and vanilla flavoring. The result is a lovely, delicately-flavored dessert crepe.

Oops, I didn't chill for an hour but they still came out terrific!

Super easy and not greasy! This recipe will replace the one I've been using for years and years. I used whole wheat pastry flour. We stuffed them with cottage cheese and fresh stawberries. A little powdered sugar never hurt either!

I also did not wait an hour, but these were perfect! Excellent taste, great texture, my kids and husband couldn't get enough. I had a large pan, so I used 1/3 cup and they were the perfect thickness.