Reviewed: Apr. 24, 2012

This was easy and great. I used a crape maker they came out awesome and so easy. Little skill needed

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Reviewed: Mar. 21, 2012

These tasted great. After reading the reviews, I added a little more water so my batter was runnier. Instead of rotating the pan, I used a basting brush to spread the batter out thin in the pan. It worked great and they were delicious.

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siesha27

Reviewed: Mar. 4, 2012

needed extra water...a couple of tablespoons per recipe. Try to make them 5x7" for a couple of tablespoons of filling.

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Reviewed: Sep. 22, 2011

Great recipe, the only problem I ran into was that it needed more water probably around 1 cup to 1 1/4 cup. After making many batches I found the thinner wrappers (a little thinner than a crepe) turned out best for stuffing and frying.

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annwella

Reviewed: Aug. 20, 2011

I couldn't determine the thickness in the wok. This is way too much mess and looks more like a crepe pancake than an eggroll wrapper.

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Emergy

Reviewed: Mar. 27, 2011

Not really an egg roll wrapper as they are more of a pasta-ish type thing...but this IS a great crepe recipe ;)

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SuzyQsBread

Cooking Level: Expert

Living In: Huntsville, Alabama, USA

Reviewed: Jan. 7, 2011

Epic failure...probably more my bad though...they were more crepes than anything. I will be buying wrappers at the store from now on...

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ShepR

Cooking Level: Intermediate

Home Town: Layton, Utah, USA

Living In: Vernal, Utah, USA

Reviewed: Aug. 7, 2010

These made a thick crepe - used them as such and ended up going out to buy egg roll wrappers 'cause they just didn't work. Good crepe recipe I guess, if you don't have milk in the house.

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arwenita75

Reviewed: Jun. 7, 2010

These are great, I don't have a wok but I do have a crepe pan and I use that. I almost always double this recipe. Love them, mine do come out a little thick but no one complains.

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