The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Nov. 11, 2009
Finally I can make a wonderful crepe! Thanks for the recipe. I was very happy not to have to set the batter in the fridge for 2 hours to two days as some other recipes call for. The crepe itself has a very nice texture and appearance and was very easy to work with.
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The reviewer gave this recipe 2 stars. This recipe averages a 4 star rating.
Reviewed: Mar. 11, 2009
This was ok. It's hard to get them very thin because it cooks before I have time to spread it out! They never got very crispy and even if they did the center was uncooked. Also the first one absorbed all the butter (so I suggest a light cooking spray on a teflon pan) But for my first time making them they were ok with pizza sauce and melted mozorella cheese (a local restaurant makes "pizza crepes") Next time I'll thin out the batter a little and not use any butter.
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Cooking Level: Expert

Living In: Lancaster, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed: Mar. 2, 2009
A great base-recipe for crepes, easy to make with regular ingredients.
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Cooking Level: Expert

Living In: Rainier, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Sep. 6, 2008
Great recipe for french crepes. I love it!
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The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed: Jul. 13, 2008
Awesome basic recipe! I found mine to be a bit thick, so I'll dilute it next time with extra milk. Thanks! <3
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
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Reviewed: May 3, 2008
i really love the simplicity of this recipe. i took the advice of others and added more milk for a thinner batter, and i'm glad i did. the batter was easily spread out to a circle. i also added a splash of almond extract because i felt "nutty." may i add, the taste was fantastic... especially with whipped cream.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed: Apr. 21, 2008
Only change I made was added 1 tsp vanilla. They were pretty good. My only problem is that I couldn't keep them warm.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed: Dec. 22, 2007
If you add some oil into the crepe recipe and use a non-stick frying pan, it works much better. You dont have to continue adding butter and it comes out of the pan much easier.
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The reviewer gave this recipe 2 stars. This recipe averages a 4 star rating.
Reviewed: Jul. 10, 2007
These crepes looked beautiful and were pretty easy to make, but their flavor was debatable. I tried them with multiple fillings and never found anything I liked.
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Cooking Level: Intermediate

Home Town: Houston, Texas, USA
Living In: Denton, Texas, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4 star rating.
Reviewed: Mar. 23, 2007
I too had a hard time with this recipe. The batter is too thick. I added one more cup of milk and it came out perfectly. You were definetly going in the right direction. I also added for personal preference a dash of allspice and a teaspoon of vanilla.
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Cooking Level: Professional

Living In: Dillon, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Feb. 18, 2007
Best crepes i ever had. Very good recipe. I will be making these very often. I reccomend these to anyone who likes a delicious treat.
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4 star rating.
Reviewed: Feb. 10, 2007
I liked this recipe, but I'd make a few changes... I like an eggier, softer, sweeter crepe. I'd add an extra egg or more milk to make it less tough; a tsp. of vanilla to give it a really good flavor; and I used about double the batch and a 1/2-3/4 cup for each batter. I like the big crepes! All in all, pretty good!
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Cooking Level: Expert

Home Town: Green Bay, Wisconsin, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed: Jan. 8, 2007
enjoyed this crepe recipe, filled them with cream cheese, a spot of sugar and a few mini choc. chips, topped with whipped topping and cinnamon. big hit with the kids. felt the crepes were a little heavy but that might have been my own inexperience. will definitely make this recipe again.
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Cooking Level: Intermediate

Home Town: Somerset, Massachusetts, USA
Living In: Harrisburg, Pennsylvania, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4 star rating.
Reviewed: Nov. 27, 2006
This is a very simple and easy recipe. I found the batter a little too thick so added some extra milk. They didn't have a strong taste which means this recipe works well for both sweet & savoury (I made savoury ones).
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Aug. 17, 2006
Simple, easy and tasty. Nice recipe. The only thing I did was reduce the amount of butter put into the pan. First crepe turned out horribly deformed (still tasty though).
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Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Apr. 6, 2006
Easy to make. Great for the whole family to have. Makes for an easy weekend buffet style family breakfast!
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Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Jun. 15, 2005
Excellent! I haven't had crepes like this since I was little. I added an additional 1/4 cup of milk though which thinned the batter out and made it easier to make thin crepes. I read the other reviews and it sounds like they may just have their pan too hot. Start off low with just enough butter to coat the pan well. The gradually increase the heat and again decrease if it starts to turn the butter brown quickly. Reapet the bit of butter on each crepe that is cooked. This helps it get it's outer edge crispness without being dry. Yummy!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: May 1, 2005
I love this recipe. I only cook for 3 people, so I like this one because it doesn't make as many crepes. You can make more by increasing the amount of milk from one cup to up to two cups, and it will still be delicious. I love them with Nutella!
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The reviewer gave this recipe 2 stars. This recipe averages a 4 star rating.
Reviewed: Jan. 19, 2005
They didn't turn out very well for me. I tried making them because a teacher made them for me years ago, but I couldn't get them to be crisp (even when I accidently burnt one) and they were heavy tasting.
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The reviewer gave this recipe 2 stars. This recipe averages a 4 star rating.
Reviewed: Dec. 9, 2004
Sad to give a bad review, but I made these for my husband's birthday breakfast and together we decided we were eating something that tasted more like a tortilla than a crepe. So I dumped a bunch of sugar in and thinned it out with some more milk and that helped a bit...but only a bit!
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Cooking Level: Intermediate

Home Town: Savannah, Georgia, USA

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