Reviewed: Dec. 30, 2007

the crepes were a bit buttery. I suggest using less butter and tospead the batter out on the pan better by shifting the pan. the thinner the crepe the less buttery. crepes rolled with sugar and strawberrys,topped with wipped cream and hot melted chocolate.YUM!!!

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Jazmine Leamore

Cooking Level: Intermediate

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Reviewed: Dec. 29, 2007

First time I've attempted to make crepes, and these were easy, quick and delicious! I added 1/2 tsp. vanilla extract and served them with sauteed apples and powdered sugar. I can't wait to try some different fruits/fillings with this recipe.

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{ s.a.r.a.h }

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

Living In: Palm Desert, California, USA

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Reviewed: Dec. 21, 2007

These crepes turned out great, even the first one in and out of the pan. I made the bater the night before, adding 1/2 tsp of vanilla to the recipe. I noticed the flour was a little clumpy, so I put it in a mini food processor to thin it out. The batter looked great after that. The next morning, we had to stir it again, and my husband cooked them up easily. A little jam and Nutella, an a family Christmas-time tradition was born!

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J. Bedhead

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Reviewed: Dec. 17, 2007

These crepes were excellent. They turned out so great. There were more then eight for the recipe though, I had about 12, not that thats a bad thing! Maybe I just didn't make them as big. Either way they were fabulous, thank you!

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deangel_11

Cooking Level: Intermediate

Home Town: Quincy, California, USA

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Dec. 15, 2007

I hav e discovered Crepes!! This was so simple and it was such a nice treat for everyone I added cinnamon and vanilla and filled with red rasberry jam. I would use jam or jelly again it turned out yummy.Minus the vanilla and cinnamon it was also be good filled with meat and cheese served with hashbrowns.

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Sarah Harness

Cooking Level: Beginning

Home Town: Parsons, Kansas, USA

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Reviewed: Dec. 6, 2007

These are the best. They are good if you put a little cottage cheese inside and drizzle caramel sauce over the top, then sprinkle with powdered sugar. My family loves these.

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puravida555

Cooking Level: Intermediate

Living In: Maiden, North Carolina, USA

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Reviewed: Nov. 11, 2007

This was just simply way too 'egg-y' for me.

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Momma Bear

Cooking Level: Beginning

Living In: Austin, Texas, USA

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Reviewed: Nov. 8, 2007

I've never made crepes before so it will take me some practice to find the perfect temp to cook them at, and how to manipulate them in the pan. But they tasted great. I added 1 tsp. of vanilla to the batter. My kids were eating them plain as fast I could get them out of the skillet. Rolled up the last one with a super thin layer of grape preserves. Yum. Will definitely make these again, trying various fillings. I got 10 8-inch crepes from the full recipe.

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Wendy

Cooking Level: Intermediate

Living In: Colorado Springs, Colorado, USA

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Reviewed: Sep. 23, 2007

Phenomenal recipe. We make it every week. A lot of people have suggested adding vanilla; we add vanilla milk (you can get organic vanilla milk in boxes). We've also tried the vanilla, but the milk tastes much better. We set up a crepe bar on the kitchen island with different toppings; cherry/raspberry pie filling, cinammon sugar, nutella, whipped cream. We sift powdered sugar over the top. The kids love it.

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thebergle

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Reviewed: Sep. 13, 2007

Worked out great. My husband is lactose-intolerant, so I used lactose-free skim milk and a filling make of plain Tofutti, sugar, vanilla, and coconut milk. It made a wonderful Sunday brunch!

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Lakshmi

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Reviewed: Aug. 30, 2007

Before this recipe I had never made Crepes and these turned out great. Thanks so much for the great recipe, my hubby loves these!

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KellysPix

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Reviewed: Aug. 23, 2007

These were great. This recipe doesn't have to be for dessert - I had it for breakfast! I changed the servings to 4 and used a small sized skillet, and I got around 10. Yummy in the tummy! :) Also, I suggest that if you're eating these crepes for breakfast, use sour cream on the inside then roll it. It tastes great, and I do this for most of my crepes. Enjoy!

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Michaela

Cooking Level: Intermediate

Home Town: St. Petersburg, St. Petersburg (Federal City), Russia

Living In: Rockville, Maryland, USA

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Reviewed: Aug. 21, 2007

Yum, these crepes are very light and buttery and have great flavor!

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Jen S.

Cooking Level: Intermediate

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Reviewed: Aug. 5, 2007

really really really good.

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dev

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Reviewed: Aug. 1, 2007

The best basic dessert crepes recipie!

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GELLEBRAY

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: Conroe, Texas, USA

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Reviewed: Jul. 29, 2007

Wonderful crepe recipe! Reminds me of the one's my dad used to make growing up! I put raspberry preserves in the middle of them!

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KATIEBUG622

Cooking Level: Intermediate

Home Town: Conway, Arkansas, USA

Living In: North Little Rock, Arkansas, USA

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Reviewed: Jul. 27, 2007

Loved them!! I also added the 1/2 tsp. vanilla. This batch made 26 7in. crepes.

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laughngrin

Cooking Level: Intermediate

Living In: Frisco, Texas, USA

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Reviewed: Jul. 22, 2007

Great sweet crepe recipe! I think the reason some had lumpy batter was adding the melted butter to cold ingredients. The milk should be at room temp for un-lumpy results.

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Ren

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Reviewed: Jul. 14, 2007

Wonderful! I did add the 1/2 teaspoon of vanilla as suggested by another reviewer. I used an 8 inch pan that tapers at the bottom and got about 18 six inch crepes. Perfect for the dessert crepes I am making for a shower.

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Cindy Baker

Cooking Level: Expert

Home Town: Waltham, Massachusetts, USA

Living In: Dracut, Massachusetts, USA

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Reviewed: Jul. 8, 2007

Great recipe! The hardest part is definitely flipping the crepe over without getting the sides bent under -- I guess that will take practice. As a filling I used cream cheese and a few raspberries. I drizzled it with raspberry jelly and served with a scoop of vanilla ice cream -- delicious!

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Kirsten P.

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