Reviewed: Apr. 24, 2008

My girlfriend came over and we made crepes for brunch. They were fantastic! I even added a bit of vanilla and cinnamon-sugar for a sweet touch =)

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le Petit Prince

Home Town: Knoxville, Tennessee, USA

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Reviewed: Apr. 18, 2008

So simple yet so fantastic! I put mandarin oranges and raspberries in one of mine (looked pretty and tasted delicious) and simply put powdered sugar on another. A refreshing alternative to pancakes. This is a versatile recipe that I'll use often!

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cookie monster

Cooking Level: Beginning

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Reviewed: Apr. 15, 2008

Very easy to make. I also added 1/2 TBSP of vanilla to the recipe. I wrapped my up with nutella chocolate, chocolate whipped cream, fresh strawberries and blueburries and sprinkle some powder sugar on top!!!! Mmmmm...it sure stop my craving for a good dessert!!!

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LuvChanSe

Cooking Level: Intermediate

Living In: Largo, Florida, USA

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Reviewed: Apr. 2, 2008

These recipe is excellent! Made them for our easter diner: crepes with ice cream and fruitsalad. Going to make them again this weekend.

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SG

Cooking Level: Expert

Living In: Amsterdam, Noord-Holland, Netherlands

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Reviewed: Mar. 31, 2008

What a nice recipe, I've never done crepes, but whit this recipe I did fine. I used half of everything because it was my first time, but the next I'll use twice :-)

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leandra

Cooking Level: Intermediate

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Reviewed: Mar. 30, 2008

This is by far the BEST crepe recipe I've ever made! My family likes vanilla, so I added 2 tsp. My daughters had me make it for them 3 days in a row. This receipe is a keeper for our family!

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Briggsy

Cooking Level: Intermediate

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Reviewed: Mar. 22, 2008

so easy. and tasted great as a savory dinner!

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stacey_j

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Reviewed: Mar. 16, 2008

These crepes were delicious! I didn't wait the hour for the batter to set, and used whole wheat flour instead and they still turned out great! I highly recommend the cream sauce and blueberry compote suggested by another reviewer. This was my first time making crepes and the recipe was easy and fun. YUM!

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Carrie M

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: Mar. 12, 2008

I expected a lot more from this recipe. I've never had a crepe from a restaurant before and maybe I should have but after reading the reviews I decided to try them. I will try this recipe again though after having one from a restaurant to compare it to and then rate this again. But based on this alone. I found it to be very bland. My children didn't care for it either. So I wasn't alone.

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Southern-Girl

Cooking Level: Expert

Home Town: Cleveland, Mississippi, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Mar. 9, 2008

They were good, and have made them over and over!

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CRASH5456

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Reviewed: Feb. 28, 2008

you can add a little vanilla to the batter, will make it taste even better.

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Dandoush

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Reviewed: Feb. 11, 2008

Reminds me when my boyfriend and I went to Paris and were eating crepes in front of the Eifel Tower on New Year's Eve.... Very good!

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cherikatlyn

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Reviewed: Feb. 3, 2008

The batter was so easy to spread over the frying pan and tender.

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garliclover83

Cooking Level: Intermediate

Home Town: Seoul, Soul-T'ukpyolsi, South Korea

Living In: Calgary, Alberta, Canada

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Reviewed: Jan. 27, 2008

Great recipe! I used whole wheat flour instead of all-purpose flour and I used Smart Balance (regular) instead of the oil for the first batch. They came out good, but my second batch I omitted the butter all together and those came out even better. Paper thin! Definatley will be making these again!

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MelissaCan2

Cooking Level: Intermediate

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Reviewed: Jan. 1, 2008

Absolutely yummy! We made these for Christmas morning instead of our traditional German stollen. We filled them with jam and raspberries, blackberries, and strawberries and topped them with powdered sugar and whipped cream. Our new Christmas morning tradition! This recipe did only make four large pan size crepes which was more than enough for us two adults and two kids, but next time I would double the batter to have extra. Updated - I tripled this recipe for our '08 Christmas breakfast which only made eight crepes!! I'm not sure how that works, but it was the perfect amount with another entree.

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sundrops

Home Town: Marble Falls, Texas, USA

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Reviewed: Dec. 30, 2007

These were quite good, though a little plain for my taste. On my second batch, I added about a teaspoon of sugar, which rounded out their flavor in savory crepes. For the sweet crepes, I added some vanilla as well. My favorite filling: a little lemon zest, a little lemon juice, a sprinkled teaspoon of white sugar and a bit of brown sugar. I've also frozen a few crepes for quick meals later on.

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TRIMEG

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Reviewed: Dec. 25, 2007

Very easy & very good. I have never made crepes before, but wanted to try for Christmas breakfast this year. I only have a normal non-stick pan so I was a little worried, but they came out perfect every time! I ended up re-brushing the pan with oil before each crepe just to make sure they didn't stick. I will use this recipe again for sure.

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horsegums

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Reviewed: Dec. 14, 2007

So easy to make. Threw in all the ingredients without mixing them, and only mixed them when I'd finished adding all of the ingredients. I did not refrigerate the batter and it did not seem to make a difference. This recipe seems to be foolproof. I grated some emmenthal cheese and after turning the crepe, just sprinkled the cheese on top before folding the crepe over it. Fantastique.

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kc

Cooking Level: Intermediate

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Reviewed: Nov. 19, 2007

I love ordering these when I go out to eat but the idea of making them at home was intimidating. I thought special tools and skills were required to make them so light and thin but I was wrong! This recipe is awesome and I made beautiful crepes on my first try! I make them all the time now and I top them with some powdered sugar and homemade strawberry compote. Yum!!

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