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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Trisha

Cooking Level: Intermediate

Home Town: Morganville, New Jersey, USA

Living In: New York, New York, USA

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Reviewed: Aug. 4, 2009

Geez - could this be any easier? Now that I know how easy it is, I'll be making crepes all the dang time!

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Meandmsjones

Cooking Level: Intermediate

Home Town: Minocqua, Wisconsin, USA

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Reviewed: Aug. 3, 2009

still new to making crepes. mom loved it for her birthday so i hope im doing something right! still figuring out the right thickness

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jjavier03

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Reviewed: Aug. 1, 2009

This is a great recipe! I will tweak it with a bit of vanilla and sugar for sweet crepes. =)

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Opaka

Cooking Level: Intermediate

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Reviewed: Jul. 28, 2009

We loved these. I'll be using this recipe instead of the basic in Betty Crocker from now on. I also added a little sugar just because I wanted some sweetness. We had them with strawberries and cream and munster, brown sugar ham, and spinach for brunch today.

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MOOSH34

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Reviewed: Jul. 10, 2009

I would have never thought to have made my own crepes but then ran across these. Taking the advice of other reviewers I added sugar and vanilla. They were very tastey.

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Shanah

Cooking Level: Beginning

Living In: Cary, North Carolina, USA

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Reviewed: Jul. 7, 2009

This is a very easy recipe and the ingredients you can easily find in your kitchen. Doubled the recipe, added some sugar and vanilla. Put in the freezer for 15 minutes instead of refrigerating it for 1 hour. I did spread mango jam plus a slice of ripe mango and drizzled it with homemade cinnamon syrup from this site. Very yummy

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Abigail

Cooking Level: Intermediate

Living In: Lapu-Lapu City, Cebu, Philippines

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Reviewed: Jul. 5, 2009

A SUPER recipe. We've done it with nutella and chopped almonds and it was really delicious.

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Josie

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Reviewed: Jul. 2, 2009

It was so easy to make and it tasted authentic!!!

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Crissey

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Reviewed: Jun. 30, 2009

this was very good i did add some vanilla extract because i wanted to make desert...yummy thank you for posting this is going to be enjoyed by my family for years to come:-)

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sillasmiles

Cooking Level: Intermediate

Home Town: Durand, Michigan, USA

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Reviewed: Jun. 23, 2009

I added 1 teaspoon of vanilla extract to the mixture. Once the crepe was ready I spread nutella chocolate & strawberries pieces with little Hershey’s Strawberry Syrup, YUMMY !!!

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saty

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Reviewed: Jun. 23, 2009

Great recipe as is. I don't normally have time to leave the batter sit in the fridge for an hour, and they turn out great anyway.

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karenkooks

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Reviewed: Jun. 20, 2009

These are perfect. After an hours rest, the batter produced gorgeous, browned, soft, delicate crepes. One batch makes exactly eight crepes. Great recipe.

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fcrochester

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Reviewed: May 30, 2009

Perfect every time. When it is just for our little family I use whole wheat flour only and, while they aren't as "pretty", they taste the same and work great. With ww flour and organic eggs and milk, very healthy with fresh fruit in them.

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racedavies

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Living In: Round Rock, Texas, USA

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Reviewed: May 26, 2009

The flavour was nice. I made a double batch and there were no leftovers. They were a little too thick though but that's likely a cook's error.

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madeline236

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

Living In: Gatineau, Quebec, Canada

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Reviewed: May 21, 2009

Fantastic! I made this per the instructions (but doubled it), but added 2 tsp of vanilla extract and a dash of nutmeg as suggested by a previous reviewer. They browned well and were moist and delicious! I'm a newbie cook and had no problems making these whatsoever.

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