Recipe by wendy
"A traditional English breakfast pancake. Roll up with sugar and lemon, or fill with your favorite cheese, lingonberries, or Nutella®! My kids love these!"
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1 1/2 cups
cooking spray (such as Pam®)
I'd say this recipe makes a good standard-tasting large batch of crepes. The batter is not too thin or too thick and the flavor is easily tweakable (Ok, customizable).
the crapes are good. But the recipe is missing part of the instructions which is how many crapes does the batter make,how many crapes are in a serving? and how much batter to pour into the pan (such as use a 1/8 or 1/4 cup per crape and size of the pan. I made 1/2 a batch and did 2 crapes, (about 1/4c. batter) in a small cast iron pan and have a lot of batter left no idea how many it actually makes and what is considered a serving size (ie 1,2 etc.)per servings. please correct the recipe to reflect how many it makes and how many in a serving size.
Pretty good crepes. I like mine to taste more like vanilla so I'd add more next time. Unfortunately I made mine a little to thick in the pan. But they were good overall. Yum!
Very Easy, perfect thickness, can flavor it with anything from fruit to meat/fish.
This is a very good recipe but I found them a bit too thick. I added more milk and eliminated the sugar. When living in London, I learned how to make the traditional English breakfast pancakes made on "Shrove Tuesday" before lent. They were similar but a bit thinner and did not have sugar added. They were buttered with fresh lemon and powdered sugar. Delicious!
First time making crepes, turned out fabulous, by the 4th or 5th crepe had figured out when each side would be done and they tasted just like my mother's did way back when.
This was an easy recipe, but I had to double the milk to get the batter thin enough to work with.
* Percent Daily Values are based on a 2,000 calorie diet.
Melt in Your Mouth Crepes
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 126
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