Reviewed: Nov. 7, 2009

I have been using this recipe for quite some time now and I just remembered I never rated it. This is an awesome crepe recipe, turns out perfect everytime. Thank you for posting ann57!

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emy

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Reviewed: Oct. 18, 2009

Since this recipe has received such great reviews, I expected a lot. I was really unimpressed. I followed the recipe exactly, and the batter was difficult to work with. I tried lightly spraying my non-stick pan, but the batter stuck badly. To get them to work, I had to spray the pan A LOT. The batter was also too thick to make authentic crepes, so I added some water to thin it out a bit. As other people have said, these also tasted too eggy.

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BONF

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Reviewed: Oct. 18, 2009

I thought this recipe was just average. The consistency of the batter was good, and the buttery flavor was nice, but I found the crepes way too eggy. I've definitely used better crepe recipes and I don't think I'd try this one again.

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KTBUG418

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Reviewed: Oct. 13, 2009

I hadn't made crepes in years, and couldn't find my original recipe so of course I turned to allrecipes.com. These crepes turned out fantastic! I made the recipe but with a few changes. I used cake flour, as i didnt have any all purpose flour on hand, added vanilla extract, and also ran it through a fine mesh strainer to make sure there we no lumps. I cooked them in a non-stick frying pan, with a touch of pam on low heat and they turned out wonderfully. I made a strawberry filling using some fresh berries and lemon, and topped them off with whipped cream. My son loved them and they have now replaced his cinnamon waffles.

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Andrea

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Reviewed: Oct. 10, 2009

I've never made crepes before, but I used to buy dessert crepes sometimes when I was in Japan filled with fruit and whipped cream. They were really good so I wanted to try them out myself! This recipe is really simple and delicious. Like some other users have suggested, I added some vanilla too. Definitely a keeper.

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importedmegami

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Reviewed: Oct. 10, 2009

Great recipe - added cinnamon and vanilla extract and it was perfect.

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steffi

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Reviewed: Sep. 21, 2009

So good! only change I made was to add 1.5 tsp of vanilla. I used a very small amount of butter spray on my non-stick frying pan and I didn't have any problems with the crepes sticking. We ate these with Blueberry Breakfast Sauce from this site also and just loved them!

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emilymarie

Cooking Level: Intermediate

Home Town: Enumclaw, Washington, USA

Living In: Bothell, Washington, USA

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Reviewed: Sep. 20, 2009

This was pretty good. Took awhile to get it right... very little oil is needed, and pouring directly into the pan and very quickly rolling it around in the hot pan worked well (the less dough the better). Went through 3 pans before finding one the right size to turn these with a spatula without butchering them. Also went through 2 spatulas, the rubber flexible one was a nightmare, went with a thin metal one. Tried with ham/swiss and with nutella. Would try again, they did not crisp up like the ham ones I had in Paris though :(

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Jenny B

Cooking Level: Expert

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Reviewed: Sep. 4, 2009

perfect! we eat these every weekend with nutella and bananas!

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Deanna

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Reviewed: Aug. 11, 2009

For my best friend's bridal shower I chose a theme "Parisian Cafe" and I used this recipe for the crepes I made as appetizers. I used this recipe in combination with the recipe "Creamy Strawberry Crepes" also from allrecipes. Everyone LOVED them. One person even told me that these crepes were better than some that she had at her favorite restaurante :)

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awatson04

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Reviewed: Aug. 5, 2009

This recipes has turned us into crepe addicts. I made a large batch, layered them with wax paper, then threw them in the fridge. We ate them for a couple of days with everything from eggs floretine to whip cream and berries. These suckers are as good as the ones we had in France!

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Esther A.

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Reviewed: Aug. 1, 2009

Yum, Yum, Yum..... delish! I used blackberries, raspberries and bluberries with real whipped cream and real vanilla with a touch of lemon sugar(Victoria Epicure) and a drizzle of mandarin and ginger fruit salad dressing

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ROBYNBNB

Cooking Level: Expert

Home Town: Hinton, Alberta, Canada

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Reviewed: Jul. 12, 2009

I found that these were very greasy. Maybe it should be two teaspoons of butter instead of two tablespoons. Looked at other reviews though and none seemed to suggest that. But they tasted just fine with a sweetened fresh berry mixture and some whip cream. Would make again but try it with less butter.

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cosmicliz

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Reviewed: Jun. 16, 2009

I made home made strawberry crepes with these. Turned out great!

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Danielle

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Reviewed: Jun. 15, 2009

This is an excellent basic crepe recipe. I have made it at least 10 times now. Easy and fun to experiment with different options. I recommend experimenting with nutmeg, cinnamon, and vanilla in the batter. I recommend nutella & bananas, or fresh fruit and real whipped cream, or lingonberries, or pie filling in the inside. Thank you for this!

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Mark Hafley

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Reviewed: May 26, 2009

This is an amazing recipe i loved it!

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Waddle21

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Reviewed: May 24, 2009

would use this again, thanks

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Pamela Dand

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Reviewed: May 16, 2009

So easy, even I can do it. I see why it's best to let the batter sit. The batter forms more evenly in the pan.

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mieshka

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Reviewed: May 14, 2009

My husband used this recipe to make me crepes for Mothers Day. I noticed that the batter was a lot thinner than my original crepe recipe and thought he was in trouble. But this was by far the best dessert crepe I've had in a LONG time. This is now my staple recipe. Adding orange zest to the batter makes a world of difference.

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LydiaD

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Reviewed: May 11, 2009

i really like crepes and these were really easy to make and were very tasty if i had to recomend any adjustments i would and a hint of vanilla and a pinch of cinnamon

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Sam

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