Reviewer:

awesomesamy

Cooking Level: Intermediate

Reviewed: May 15, 2012

Best Crepe recipe I've made so far. I also increased the sugar, like other reviewers, after tasting the first one that cooked. I cooked them slowly on my electric range, on setting 3.5 out of 10. They took a long time to cook but they came out great. I covered them and the edges softened from the condensation. They keep fine in the fridge for a few days. Just heat them up when you want to use them.

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Reviewer:

veriia

Reviewed: May 15, 2012

Dan likes these

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Reviewer:

chd

Reviewed: May 6, 2012

This recipe did not work for me. I think the proportions were off. It was a big liquid mess.

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Reviewer:

Omiwah

Reviewed: Apr. 30, 2012

These are absolutely delightful! I would suggest making sure you pour the batter from the outside in to get the best thickness. I noticed one side is oily and the other is not. I am guessing because the butter rises when the initial side cooks then is on the bottom when you flip them. Any thoughts? I might try skipping the butter next time.

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Reviewer:

Mountaindweller

Reviewed: Apr. 30, 2012

It was easy to prepare and I liked it with strawberry filling!

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Reviewer:

msvpr

Cooking Level: Expert

Reviewed: Apr. 18, 2012

These turned out very well. Only adjustment was that I added some vanilla. I spread chocolate hazelnut spread on them, slice banana, roll and warm in a pan. Serve along side some fresh fruit and frozen yogurt! Heaven in my mouth.

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Reviewer:

Domesticgoddess

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Cooking Level: Intermediate

Home Town: Burlington, Ontario, Canada

Reviewed: Apr. 17, 2012

Really good crepes. I Doubled the recipe for a huge batch and added 2 teaspoons of vanilla extract. I made them with hazelnut Chocolate spread and slightly sweetened whipped cream with folded in mashed banana. YUM! I did take some pointers from reviews to make this one of which was not To pour The batter Onto the pan like a pancake and central but rather to start pouring from one side of the pan tilted moving your Hand from side to side So it spreads wide rather than in a thin strip, so it spreads across the pan wide and thin. It's kind of like spreading a Thin layer of whipped egg if you wanted to make an egg Sheet across your pan. I think pouring snd spreading technique makes all the difference in what your result will be as far as size and thickness. Then for a Thicker crepe after spreading it across The pan I made it not tilted anymore lay the pan flat And pour a little more batter in the center to Make it thicker. Also I did not use the suggested amount of batter per crepe. I wanted to make large nearly plate sized ones Like burrito wrap size so I used about half a cup of batter per crepe spreading it wide and thin across from one Side of the pan to the other in a back and Forth motion. They turned out great And got gobbled up faster Than I could make them! Hehe :)

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