Reviewed: Nov. 15, 2009

I was always intimidated by crepes, but they are my husband's favorite breakfast food, so I decided to give them a try. These are wonderful and soooo easy. I added a touch of powdered sugar and a splash of vanilla extract. The kitchen smelled fabulous. Before the hour of refrigeration was up, my husband was stirring, but no matter, even after only about 30 minutes in the fridge they set just fine. I know this recipes says it makes 8 servings, but it actually fed the two of us perfectly.... is that bad to admit?

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TUCCI013

Cooking Level: Intermediate

Living In: Manhattan, New York, USA

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Reviewed: Nov. 14, 2009

My first attempt at making crepes and this recipe worked out great! I am still using apples from my trip to the Apple Orchard and these were delicious filled with warm cinnamon and sugar apple slices.

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Matt

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Reviewed: Nov. 10, 2009

exactly what I remember when I was a kid! Forget the oil, use butter so you don't have to wait the hour.

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NYPD K9 COP

Cooking Level: Expert

Living In: New York, New York, USA

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Reviewed: Nov. 7, 2009

yummy! i nuked some fresh strawberries in the microwave for about a min. and rolled each crepe with them and of course topped it off with some whipped cream and turned out delicious!

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MashaBGoode

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Reviewed: Nov. 5, 2009

These come out great!! I have used other recipes and they never came out perfect like these!!

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RL_Peterson

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Reviewed: Oct. 31, 2009

Great recipie!! I added a few drops of food coloring and made black and orange crepes for holloween, laid them flat, spread tuna salad and roll them up, then cut spokky tuna swirls and serve!!! Brilliant recipe, thanks!!

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MARIANAO

Cooking Level: Expert

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Reviewed: Oct. 22, 2009

The trick is in how thinner it is made. I had Nutella chocolate spread inside and they came out very delicious.

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lmvegas

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Reviewed: Oct. 21, 2009

So good! I sometimes add some vanilla or some cinnamon. We love these!

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scmom

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Reviewed: Oct. 8, 2009

Made these for 8-year old son's birthday dinner. Served with many filling options: ham, cheese, tomatoes, sour cream, fruit, jams, peanut butter, nutella. I tripled the recipe for our family of 5 and it was just the right amount. Thanks for a great recipe!

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Caryn

Cooking Level: Intermediate

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Reviewed: Oct. 4, 2009

Wow! I actually made crepes and they were delicious. This is a new family favorite!

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Kwas72

Home Town: Milwaukee, Wisconsin, USA

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Reviewed: Sep. 20, 2009

I've never made homemade crepes before. I generally used a modified bisquik mixture in the past. But i am sooooo much happier with this recipe. I used egg whites, and melted margarine instead of oil, and it turned out great! I will use this recipe from now on. Yumm-Yumm!

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Saved

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Reviewed: Sep. 17, 2009

They cooked up perfectly. Thanks for the recipe!!!

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chelle

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Reviewed: Sep. 17, 2009

I LOVE this crepe recipe! I tried a few from this site, and like this one the best. I usually use whole wheat flour for at least 1/2 of the flour called for (sometimes all whole wheat), and so I also use a little extra milk and oil - and them come out great! Thin, chewy, and tender - perfect! I've found that putting it in the fridge makes them better - not so puffy and hard to get off the pan, so if you have some time, DO refrigerate the batter! After sitting in the fridge, give it a gentle little stir by hand to redistribute the ingredients. Also, I also tried once using a gluten-free flour mix with soy milk to make it for a friend, and with a few slight tweaks in measurements - they were VERY good! ...can I just say again, I LOVE THIS RECIPE!! :)

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Sharon B

Cooking Level: Intermediate

Home Town: Anaheim, California, USA

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Reviewed: Aug. 23, 2009

Love them with just fruit and a little bit of maple syrup

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thewun11

Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada

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Reviewed: Aug. 10, 2009

Our new favorite dessert! So easy and so yummy!

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hs in so cal

Cooking Level: Expert

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Reviewed: Aug. 7, 2009

After having crepes in France I had to make them. This recipe is simple and tastes close to the French restaurant crepes. I add vanilla to the batter, and use butter to fry them up in a fritata pan. Nutella and banana slices are my favorite combination, but my husband loves the gruyere cheese and turkey.

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Purse Envy

Cooking Level: Intermediate

Living In: Burlington, Wisconsin, USA

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Reviewed: Aug. 6, 2009

Easy and quick! I adapted this recipe with some tips from my France-loving cousin--I added a little bit of vanilla extract and cinnamon, used half whole wheat flour and half all-purpose flour. Instead of oil, I used butter to grease the pan. I never put the batter in the fridge either, although I did let it sit for a few minutes before cooking to let the batter set. The results were wonderful.

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