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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Think Flamingo

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Reviewed: Jan. 9, 2008

I made this recipe for my family and they LOVED it thx so much

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Ashley

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Reviewed: Jan. 2, 2008

This is an excellent recipe! Some suggestions for people who say the batter is thin and the edges are crispy. First, when you make crepes, you have to tilt the hot, slightly greasy pan and pour the batter in the from the edges. DO NOT start in the center or else you will end up with "the batter would settle to the center before setting" as stated in an earlier comment. Secondly, immediately after you cook them, place them in a tupperware with the lid covering them, but NOT sealed. This will keep them warm and moisten the edges and other crispy areas. This is the perfect crepe recipe! The taste and consistency are on point. So any complaints people have about this recipe is not because of the batter, it's because of not cooking them correctly. These are great and truly easy to make!

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MELANIESAYSHI

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Reviewed: Dec. 31, 2007

Fantastic crepes. Because they aren't too sweet they work great for any filling. I had them with ham and cream cheese and I had others with a little lemon and powdered sugar and the flavor of the crepe worked great with both fillings. The butter makes all the difference. Don't leave it out. Make sure not to get your pan too hot or you will have the problem MZOJIBWAY had. Medium heat worked best for me. I actually made these gluten free using rice flour instead of normal flour and adding a bit of xanthan gum (which probably wasn't necessary, I think the eggs would have held it together). They worked fabulously.

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jenp

Cooking Level: Intermediate

Home Town: Sandy, Utah, USA

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Reviewed: Dec. 24, 2007

We have used this recipe for years and love it! I am actually making them this evening (Christmas Eve) with whipped cream and blackberries! Delicious!

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mikeysmommy33

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Reviewed: Dec. 23, 2007

My family loved this recipe! I did add some vanilla extract to the mixture. We put peanut butter on the crepes with blueberries and slices of banana. Will def. make this one again.

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Jens79

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Reviewed: Dec. 17, 2007

It needed about one cup more of flour. Without the extra flour, it was too thin. Also, I added about two more tablespoon of sugar.

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Beth

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Reviewed: Dec. 13, 2007

Just wonderful! I only used more butter to fry the crepes. I added a little more suger- though not necessary. I applied Nutella chocolate spread and served it with cafe latte to a guest. A great breakfast on a cold morning, in deed!

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Lamya

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Reviewed: Dec. 9, 2007

Crepes are one of my absolute favorite foods! These crepes were pretty good! I usually just stick to making the ones from Bisquick, but today I decided to make our familys classic crepe breakfast with REAL homemade crepes. True, as some reviews said, they were rather "eggy" but we smeared some nutella and homemade jam from the farmer's market and they were a HUGE hit! Will definitaly make again!!!

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Kate Hanson

Cooking Level: Intermediate

Home Town: Perth, Western Australia, Australia

Living In: Saratoga Springs, New York, USA

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Reviewed: Dec. 2, 2007

im happy i chose this recipe for my first attempt at crepes. they came out perfect! my husband and i loved them so much that when we were full i cooked up the remaining crepes and drove them over to my sisters house so her and her boyfriend could enjoy them too! fantastic!

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susanfitz

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Reviewed: Dec. 1, 2007

I thought this was a good recipe. Next time I will adjust the butter to only one tablespoon, as I thought it was too buttery for my liking. Also just was reading some other ratings and would like to add that this recipe was thin but as the chef you can decide how think or thin your crepe is and mine were not crisp at all! You should definietly try this recipe out!

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Jacks

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Reviewed: Nov. 12, 2007

I made this recipe with gluten free flour and it came out fantastic.

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MEGUNTICOOK

Cooking Level: Intermediate

Home Town: Cromwell, Connecticut, USA

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Reviewed: Oct. 28, 2007

Great recipe! The closest to my Grandma's that I've ever found. I doubled the recipe and added about 3 3/4 cups of milk instead of the full 4 and they were perfect!

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ACsuk

Home Town: High River, Alberta, Canada

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Reviewed: Oct. 21, 2007

These were delicious. Although when eating plain, I found them to be a little too eggy for my taste. Next time, I'll leave out one egg yolk, and see how that works. All the reviewers here either seem to love this recipe or hate it. I figured the ones who hated it probably did something incorrectly, so I was a bit worried since we're certainly not expert crepe makers. My batter seemed way too thin and I couldn't get all the flour lumps out, but the crepes turned out amazing in the end.

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tigresa

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Reviewed: Oct. 21, 2007

We just back from visiting France, and had crepes from a street vendor in Paris, so we decided to make some of our own. These were just as good, if not slightly better, than the ones we had. I did add 1/8 cup additional flour, which give it a little more thickness, and made it taste just like the orginal. For taste, I also added some more cinnamon. This also works great with soy milk. My husband loved them!

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Cookingwithpanda

Cooking Level: Expert

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Reviewed: Oct. 13, 2007

How did anyone EVER get these to flip without tearing???? Am I missing something?

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GCAMPEAU

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Reviewed: Oct. 6, 2007

i didnt have any butter at home, so i skipped it...turned out great nonetheless....

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Aron

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Reviewed: Oct. 6, 2007

I have made many crepes with many different recipes and this one didn't work - the porportions were wrong

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coco

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Reviewed: Oct. 3, 2007

very tasty crepes! simple recipe too. the only thing i did differently was add about 1.5t of vanilla extract. im sure someone out there will say that this is taboo, but it tastes good!

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