Reviewed: May 2, 2011

Awesome and Delicious! Thanks!!!

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2 users found this review helpful

Reviewer:

Ms.Haneef

Cooking Level: Intermediate

Reviewed: Apr. 20, 2011

Way too much sugar. Crepes should be plain, then the filling makes it dessert or main course.

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3 users found this review helpful

Reviewer:

SANDIBEACH1

Reviewed: Mar. 27, 2011

I love this recipe, I have tried many crepe recipes and I happen to favor this one. I make a few minor adjustments to enhance the flavor and texture: add 1/2 teaspoon salt to the recipe, add another 1/4 to 1/2 cup milk or water to make the batter thinner (let's face it, a fat crepe is still a pancake) and I use real butter melted in the pan, not lightly, generously because the butter really adds to the flavor of the crepe. These are really good with sugared strawberries , Bavarian cream, and melted chocolate drizzled over the top.

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Reviewer:

eljeffe911

Home Town: Phoenix, Arizona, USA

Living In: Springville, Utah, USA

Reviewed: Jan. 8, 2011

the taste is ok but this is NOT a crepe, I was so irritated that I wasted my time & ingredients making these

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4 users found this review helpful

Reviewer:

tmandras

Reviewed: Oct. 14, 2010

this was SO fun and easy to make, which is saying something, since i'm usually a terrible cook. i took RUBYWIFE's advice on the ingredients, and it worked out just fine. i did manage to make way more that six of them, though, much to my delight.

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Reviewer:

emmableu

Reviewed: Mar. 29, 2010

Very good recipe. My son made it for a school project. It was very easy, did not stick to the pan at all. I agree with other reviewers that it is not a traditional crepe, however it made for an awesome dessert. I would not, however use this recipe for a main dish, it is much too sweet for that.

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2 users found this review helpful

Reviewer:

JKWBROWN

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Fairport, New York, USA

Reviewed: Jan. 17, 2010

Great taste, easy to make! Made just as the recipes asked for. The wife was very pleased.

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Reviewer:

Freddie

Reviewed: Dec. 19, 2009

I made this recipe against my better judgement. I decreased the baking powder and the sugar, and they were still too puffy and too sweet. The batter was so sticky I had to re-butter the pan with every "crepe." Not worth modifying, there are much better recipes out there. If you want the pancake equivalent of a twinkie, this may be for you.

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Reviewer:

Laura

Reviewed: Mar. 15, 2009

Not a bad recipe but i should have read the reviews first. It has way too much sugar and is definitely more of a pancake. With variations it isn't a bad recipe at all.

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Reviewer:

mauric

Reviewed: Mar. 12, 2009

I will use this recipe forever! I have a family recipe that is much more complicated than this, so shoving all the ingredients in the blender, letting it sit for a minute for the bubbles to rise out of it, and then i cook the first side of the crepe then flip it, and then i start piling on stuff like cheese, sandwich meat, spinach, olives mushrooms, mayo, tomatoes, avocado, lettuce you name it! then roll it up a little and serve a awesome crepe sandwich! It's a hit with everyone i know! they want me to come to their house and cook! haha Also i switch it up a bit and put peaches and whip cream or apple pie filling with powdered sugar you name it. crepes are endless for ideas! thank you so much for the super easy recipe. I make a batch and keep the left over batter in the blender pitcher and stick it in the fridge! use it for two days! easy as yum!

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4 users found this review helpful