Reviewed: Sep. 9, 2007

We got a crepe pan for a wedding gift so I thought I would try to make some crepes for the first time and they came out great. My husband loved them! The only change I made was using vanilla soy milk instead of regular milk because that is what we had and it worked perfectly. Thanks!

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Kristi

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Reviewed: Aug. 25, 2007

these really didn't turn out very well. they were too thin and runny. they burnt too easy and didn't taste like the crepes, im used to.

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kath

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Reviewed: Aug. 20, 2007

Easy, fun and turned out really well!

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Queen Llemon

Cooking Level: Intermediate

Home Town: Kelowna, British Columbia, Canada

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Reviewed: Aug. 16, 2007

This was my first go at crepes after my husband requested them after seeing throwdown with bobby flay! Since I didn't have a crepe pan I just flipped over my large shallow pot and cooked them on there! Made nutella and strawerry and scrambled eggs with sundried tomatoes and sharp cheddar cheese and cooked apples and sour cream and brown sugar!!! Delish!

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Linriyum

Cooking Level: Expert

Home Town: Dayton, Ohio, USA

Living In: Columbus, Ohio, USA

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Reviewed: Aug. 15, 2007

i made this with soy milk and no sugar and it turned out perfectly-- my first try at making crepes, too!

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mary claire

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Reviewed: Aug. 11, 2007

These are great! At first i was worried I'd make to many crepes, but my family ate them even after we ran out of strawberries and blueberries!

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Shell

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Reviewed: Jul. 28, 2007

My husband grew up in France and spent his childhood eating crepes. He says they are just like "home". Wonderful recipe

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Tasha

Cooking Level: Intermediate

Home Town: Seymour, Missouri, USA

Living In: Springfield, Missouri, USA

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Reviewed: Jul. 28, 2007

My father used to make these for everyone for Easter breakfast (about 40 family members) and sadly he passed away unexpectedly without ever sharing the recipe with any of our family. I was chosen to be the be the chef for this year and picked this recipe because it looked very similar to what I remembered him putting in the bowl. Excellent recipe that didn't disappoint. He would have been proud of me. I only added some maple syrup flavoring or vanilla in my batches. Everyone loved them. I also coated the pan with a light coating of crisco & a little pat of butter (for flavoring). The edges came out crispy and delicious!

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Elizabeth

Cooking Level: Intermediate

Home Town: Saint Charles, Illinois, USA

Living In: Huntley, Illinois, USA

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Reviewed: Jul. 20, 2007

Was a little thin, so I added 2 tablespoons more of flour. I also added a drop of pure vanilla extract. Made it soo wonderful. I pureed strawberries and put inside the crepes with slices of strawberries. Then I put some powdered sugar and whipped cream on top. Yum!!!!

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KIMLKOVE

Cooking Level: Expert

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Reviewed: Jul. 6, 2007

I made this according to directions and the crepes came out very nice and tasty. Will make again.

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kcg777

Cooking Level: Intermediate

Home Town: State College, Pennsylvania, USA

Living In: Ellicott City, Maryland, USA

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Reviewed: Jul. 3, 2007

Perfect. Wouldn't change a thing. be careful cooking them.

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SM

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jun. 17, 2007

Very Good recipe I am keeping this one in place of the basic crepe recipes from this site. I let the batter sit in the fridge for 20 min to hour... you will have a more tender crepe.. also I used a 12 inch skillet and 1/2 cup of batter and they were perfect.

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StylinCook

Cooking Level: Expert

Home Town: Lewiston, Maine, USA

Living In: Auburn, Maine, USA

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Reviewed: Jun. 16, 2007

these crepes knocked me of my feet! i am pregnant and i have been craving crepes and these really won me over. me 9 year old loved just as much. i made a few changes though. i used 4 egg whites, light butter and fat free lactaid (lactose intolerant) and they turned out perfect.

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zozibella

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Reviewed: Jun. 10, 2007

Excellent. My girls loved this recipe stuffed with strawberry/grape jelly and covered with chocolate and whip creme.

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Hankster

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Reviewed: Jun. 10, 2007

I have made this recipie over and over again, love it everytime! :)

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cheryl

Cooking Level: Intermediate

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Reviewed: Jun. 3, 2007

the second review in the main page is so stup!d, the crepes must be brown on some places.. Too thin? This is NOT a pancake! And the crispy edges are soo good. Europeans like this kind of crepes :P

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Sziszoka

Cooking Level: Expert

Living In: Budapest, Pest, Hungary

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Reviewed: May 6, 2007

Pretty good recipe. I scaled it down to two servings and only made one that was way too thick. Filled with butter, sugar, and Nutella, and topped it with powdered sugar and whipped cream, mmmm! Next time I'll add more sugar to the batter and it'll be excellent!

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Kreativess

Cooking Level: Intermediate

Home Town: Concord, California, USA

Living In: Oakland, California, USA

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Reviewed: Apr. 22, 2007

These crepes were great. I had been searching for a recipe that matched a recipe that my french teacher had given me in highschool. This was exactly the way that I remember them. I did add a little more sugar the second time I made them and they made a better dessert crepe that way. My husband loved them too.

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gildawen

Cooking Level: Intermediate

Living In: Tulsa, Oklahoma, USA

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Reviewed: Apr. 17, 2007

This is one of the best crepe recipes I have ever tried. I doubled the recipe up which produced a lot of crepes! I also used half whole wheat flour and half regular flour to make them a bit more nutritious. I have to admit I was a little nervous to see how they would turn out but they were fantastic. Definitely one of my favourite breakfast recipes!

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