Reviewed: Oct. 7, 2008

The serving size is off but these are great.

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MrsSpice

Cooking Level: Intermediate

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Reviewed: Sep. 27, 2008

Followed the recipe exactly and filled them with apple pie filling and whipped cream. I made them pretty thick to speed things up. Yum!

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Cook4U

Cooking Level: Intermediate

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Reviewed: Aug. 16, 2008

Super Easy and yummy!!! After two and a half years of being afraid to try to make crepes at home, I now am in disbelief at how easy it is! My mom gave us a crepe maker and we tried it, it was the worst thing ever. So frustrating. I cant beleive how easy it is to make crepes with a regular frying pan. I followed the recipe exactly and they taste just like the ones I have eatten in Paris. The way I made mine was to use a punch bowl spoon and poured it in the middle of the pan and quickly swirled the liquid around the pan (using the bottom of the spoon.) I filled mine with nutella, choped pecans, bananas, and whiped cream. Another time I chopped a green apple into about 12-16 slices and cooked them with butter, brown sugar and cinnamon until soft. Do try this recipe!!!

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missy1979

Cooking Level: Expert

Home Town: San Francisco, California, USA

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Reviewed: Jun. 22, 2008

Altered recipe to 1 tbsp sugar, added a 1/2 tsp vanilla and followed the directions in which you pour the batter in around (not from the middle like a pancake) and the swirl the pan to make sure it's even across the surface. These tasted great! So easy to make and overall a healthy breakfast (if you stick to fresh fruit as a filling).

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HADJARE

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Reviewed: May 11, 2008

Beautiful, and wonderfull flavor. I worked in an authentic French Creperie and thought this recipe was perfect!

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karetha

Cooking Level: Intermediate

Living In: Montrose, Colorado, USA

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Reviewed: Mar. 15, 2008

YUM!! These were great! We ate them for dinner (yes you heard me correctly) on Fat Tuesday, instead of pancakes. I filled them with three berries and vanilla ice-cream. My only suggestion is to make sure you don't try and flip them too soon or else they will fall apart. Watch them until you see bubbles appear on top, and try to loosen the edges. If it loosens and you see the bubbles, they are probably ready for flipping. I let them cook longer on the first side than on the second. Enjoy these! Thanks for the great recipe!

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GRLBUG

Cooking Level: Expert

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Reviewed: Mar. 12, 2008

This is a great recipe! I have made it 4 times now and the last time I did something a bit different. I did add a tsp. of vanilla, simply because I love vanilla. I mixed it in a blender and refrigerated it for a while. It was a timing issue more than anything as far as the refrigeration goes, but the batter seemed to work better when it was cold for some reason. I do have an old crepe recipe that actually calls for refrigeration before use, so there may be something to it. The rest stayed in the blender for the next day. Once quick spin to remix it and it was set to go. We made homemade whipping cream and used sliced strawberries and chocolate one day and par cooked sliced cinnamon apples and caramel sauce the next. I will omit the vanilla if I ever make dinner crepes.

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TURNER3

Cooking Level: Expert

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Feb. 20, 2008

I made this last night and I did not have a problem with the batter, I did however add about 3 TABLESPOONS of sugar and 1 tsp of vanilla to to mix because I like mine sweet. Also I am a bit of a cheater on rolling the batter in the pan, I use a 12 inch non stick skillet with taller sides so that I get a perfectly round crepe every time and they don't get crispy this way if you put just enough batter to coat the pan then the whole things cooks evenly and you really don't have a need to flip the crepe. Mine came out pale and thin, I did not find that the sugar at all contrubuted to any kind of browning of the crepes as others mentioned, perhaps they are using a pan that is too hot, I cook mine on medium low heat and never have a problem.

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coramackenzie

Cooking Level: Intermediate

Home Town: Lee's Summit, Missouri, USA

Living In: Pleasant Hill, Missouri, USA

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Reviewed: Feb. 20, 2008

Delicious, but I found using all purpose flour I had to increase the amount of flour to 1 1/4 cups.

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ZAPATISTA234

Cooking Level: Intermediate

Home Town: Lancaster, Pennsylvania, USA

Living In: North Vancouver, British Columbia, Canada

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Reviewed: Feb. 14, 2008

This recipe is great, the crepes turned out perfect! The batter was nice and thin and easily spread out in the pan for a soft and delicious crepe. I filled them with (a) ham and grated gruyere and (b) soft goat cheese, honey and toasted pine nuts, along with a hint of freshly grated pepper. I have a little batter left over from this morning and will make some more for dessert tonight. Thanks for the recipe!

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nieke

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Reviewed: Feb. 11, 2008

Great recipe! I looked up several and tried different things and this one has the best consistency. It has to be liquid so that you can roll the batter around the entire pan quickly to get nice thin crepes. Do what another reviewer suggests and pour the batter onto the pan from the one edge and roll around the pan quickly. I added one egg yolk less to make it taste less eggy and 1 tbsp of rum for flavor.

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FIRESTARRYL

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Reviewed: Feb. 9, 2008

Iam french canadian and i can tell you that a crepe is not suposed to be sweet its the maple syrop you put on it that should be sweet this is a great recepie i personnally added a bit of maple flavor to it to get a little back smell of maple.

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David Richard

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Reviewed: Feb. 8, 2008

As my husband said, "A+!!" He absolutely loves crepes. I have to agree, these were great. For those having issues with crispy edges, try a bit cooler stove top temperature. I spoon the batter in the pan, as I hold it, and immediately roll the pan. Don't walk away too far, or they will over cook. I have fun flipping the crepes one handed. I made a filling made from a 16 oz tub of frozen sweetened strawberries and cream cheese. I drain the juice from the strawberries and add half a stick of cream cheese and blend it in my mini chopper. After its done, I add the remaining strawberries, and sit aside until the crepes are done. Absolutely perfect, thank you.

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ANASHA

Cooking Level: Expert

Home Town: Sister Lakes, Michigan, USA

Living In: South Bend, Indiana, USA

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Reviewed: Feb. 6, 2008

When my husband told me it tasted like his mothers, well that sais it all. Great receipe. Maggie

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MaggieC

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Reviewed: Feb. 3, 2008

made a triple batch for a party i was having...it took awhile to get the pan temperature right, but once we did, they came out beautifully!

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kimmayk

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Jan. 28, 2008

My family and I loved these crepes. I've grown up eating them my whole life but my father and grandmother never passed the recipe along and this one is very close if not right on.

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Jen A.

Cooking Level: Expert

Home Town: Shoreline, Washington, USA

Living In: Bonney Lake, Washington, USA

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Reviewed: Jan. 19, 2008

I'm glad I chose this recipe for my first time making crepes. They turned out really well! Thanks a lot!

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sil3ntchild

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Reviewed: Jan. 14, 2008

Good basic recipe. I was making a dessert crepe so I added a little vanilla and it gave it a nice flavor. spread a thin layer of nutella on the crepes, then some fried bananas, and rolled them up, and topped with whipped cream. Delish!

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nichole2

Cooking Level: Intermediate

Home Town: Cranston, Rhode Island, USA

Living In: Santa Clara, California, USA

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Reviewed: Jan. 12, 2008

I did not care for this recipe. Batter is too thin and way too eggy. The finished product looked like some kind of freakish heap of scrambled eggs. Will not use this again!

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