Reviewed: May 12, 2013

i made these crepes this morning exactly like the recipe and directions state. loved them. rolled them up with bananas and strawberries and some chocolate on top, mmm divine. i will make these again without the sugar for a savory filling, thanks for the good easy recipe!

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sweet sugary goodness

Reviewed: May 5, 2013

It's very good but at the start I though that I did it wrong because it was so liquid !!! but it turnd out good!!!! :)

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Anna ledri

Reviewed: Apr. 28, 2013

This recipe is great! I filled it by spreading a little nutella and added some banana slices, as well as some strawberries slices. Also topped with banana and strawberry and sprinkled some powdered sugar on top. Very delicious!

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Shorty_21

Reviewed: Apr. 20, 2013

I did not care for this recipe. I think it needs more flour OR less eggs, less milk.

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Varisa

Reviewed: Mar. 9, 2013

Oh my goodness!!! Amazing crepes. Tastes like Paris. :) Easy to make and so delicious; I literally ate them as they came out of the pan. Cinnamon and sugar make a great, simple filling, or lemon and honey...or my personal favorite, Nutella. The best thing about these crepes, however, is how good they are without anything at all! I will for sure make these again.

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GenevievePenny

Cooking Level: Beginning

Reviewed: Feb. 27, 2013

Tried this recipe and I love the result! It's thin and moist enough to be folded - instead of dry and get cracked when you fold it. I filled it with sauteed apple - found the recipe from this site as well. My husband likes it that he ate 3 pieces before dinner! lol.. I used wok instead of non-stick flat pan as suggested here. A little bit messy at first, but after 2 pieces I started to get the trick; instead of pouring from the (middle part) edge of the wok, I poured the scratch on the middle part of wok with very low heat, and move it around quickly to spread the scratch evenly. Also, because the wok surface doesn't share heat evenly, I tilted the wok around to get the edge part cooked evenly without making the middle part burnt.

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aktifistri

Cooking Level: Intermediate

Reviewed: Jan. 22, 2013

An excellent recipe! Loved it! We would love to share such recipes and tie up with you at http://www.chowcarte.com/?p=365

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Anurag Kola

Reviewed: Jan. 20, 2013

I was very suspicious because of the very high milk to flour ratio and the little sugar required by the recipe. I assumed a typo. Nevertheless, I followed the recipe and wow - I was wrong. This is the crepe recipe I was looking for all my life. The crepes tasted like the crepes I had in France. Very good. Thanks a lot for sharing!!!

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MIIIR

Reviewed: Jan. 19, 2013

Very good. These were like what I remember my mom making for us when we were kids. I couldn't find our recipe so I looked for one online and this sounded same or similar. I added 1/2 tsp of vanilla and buttered pan between pancakes to make flipping easier. A good non-stick pan is essential. I used 1/4 cup measure to ladle batter for each crepe which worked well for size of my pan. Unless you are super hungry, a half of recipe would be better for 2 people. Full recipe made 18-20 pancakes. We eat them with butter, powdered sugar, chopped pecans and fresh lemon juice sprinkled in middle then roll them up... delicious!

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