Reviewed: May 3, 2013

Really tasty!

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Reviewed: Apr. 2, 2013

I'm on a low protein diet, and these were perfect for that! I replaced the skim milk with low fat evaporated milk because that's what my old recipe used. I also did not refrigerate. It worked great! I actually like these better than the eggy ones. I filled mine with grated pears, cinnamon, light ricotta cheese and a little lemon zest. Next time I'm going to try replacing half of the butter with applesauce to lower the sodium and fat.

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djevenflo

Reviewed: Feb. 14, 2013

Made these for breakfast. Was able to make changes to also have them be gluten free and dairy free. Total winner!

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GuarinoMom

Cooking Level: Intermediate

Reviewed: Feb. 6, 2012

I was out of eggs and just wanted a dessert to try out with my Certo liquid pectin Triple Berry Jam. I was bummed that there was a two hour wait so left batter covered at room temp for about 45 minutes. There were little bubbles coming up in the batter. The first crepe was a disaster. Heat too low. Second was better, then it was yummy after that with my electric smooth top stove set on 6-7 using a well pre-heated & oiled Anolon griddle. Served with light schmears of butter, jam then powdered sugar sprinkled on top. Also thought plain butter and powered sugar was very good. Husband said, "I don't like crepes" but ate most of them like pancakes with butter and syrup.

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not the best cook in the world

Home Town: Morgantown, West Virginia, USA

Living In: Lees Summit, Missouri, USA

Reviewed: Oct. 9, 2011

Finally, crêpes I can eat! I've never liked eggs, and this recipe worked well with vegan alternatives (soymilk and dairy-free butter). I would use a little less oil on the skillet as they turned out a little on the greasy side (maybe from cooking on cast iron/heat differences?), but my family loved the taste and the crispy edges. Thanks for posting this awesome recipe! Now I can enjoy crêpes!

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tresbeau

Cooking Level: Intermediate

Reviewed: Jul. 17, 2011

Really great recipe. These "crepes" are softer, and tastier. If you don't like (or are allergic to) eggs, this is the recipe for you. Make sure you are using a lightly greased crepe pan, and make sure heat is on medium. This can become vegan too if you substitue soy or rice milk, and non dairy margarine for binders.

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suziwillpower

Reviewed: May 14, 2011

These crepes did not turn out well they were messy and did not taste good. I am still learning how to pick out good recipes from bad ones. I would not recommend this recipe to young unexperienced chefs.

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mimispaghettini

Cooking Level: Intermediate

Reviewed: Jul. 11, 2010

These were really good. I did not have eggs so I was looking for an egg-less crepe. I used vanilla almond milk and followed the recipe. I used cream cheese mixed with a little bit of sugar to sweeten it to fill the crepes once they were cooked. My husband couldn't get enough! Thanks for posting the recipe!

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CHEVYJAX

Cooking Level: Expert

Home Town: Elkhart, Indiana, USA

Living In: Jacksonville, Florida, USA

Reviewed: Apr. 19, 2010

These were awesome- Even without the eggs! I wanted to make crepes, but realized I was out of eggs! Then I found this recipe- It worked out perfect! I filled mine with Nutella and bananas---yummmm!

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riamia

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Coronado, California, USA

Reviewed: Mar. 19, 2010

Have always made crepes for my dad until we found out that he is allergic to eggs. Made these for him and he likes them even better. Thanks for the awesome recipe!

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