This is the first time I've been successful with making crepes. The batter was a little thick on the first one, so I added some water. I had also put about a tsp of salt in the batter to begin with, and beat vigorously with a fork. I don't know how other reviewers could say they tasted like flour, I had a distinct slightly eggy flavor to mine. It was perfect for the savory filling and swiss cheese I rolled up in them (then returned to the pan to let the cheese melt). These are great.

I am from Quebec and this is exactly how to make crepes. I read a review saying that this was not a good recipe because the middle of the crepe was undercooked. All u have to do is lift the pan and play around with it until the batter is spread all over covering the whole pan. U can also add fruits to this to give it a little extra fun taste. ( strawberries, bananas ect.. ) I also spread peanut butter on top before adding the syrup. It's delicious :)

If I could give this recipe NO stars, I will. I have been cooking recipes from Allrecipes for a good time and 99.9% of the times they are superb, but, honestly, I did not care for this recipe: in these crepes the edges dryed before the center was cooked (and it remains undercooked no matter what I did) they taste like plain flour and milk: nothing above usual, I'm a good cook and I didn't like the crepes, I did mine perfectly round, thin and every time remains a bit of undercooked batter in the center, plus the flavor is like in every crepes: unflavored, just for add your favorite taste: salt or sweet. (Try the basic crepes recipe by Jen, that's a keeper, and you don't need to suffer making the crepes thin as paper, they cooked through very well. Believe me)

I did not care for this recpe. It's bland, flour tasting, hard to cook. I added a tablespoon sugar, a pinch of salt and vanilla and these STILL did not like the taste. I only tried them because I had only one egg, and this was the only crepe recipe with only one egg. If you make this recipe, try another crepe recipe with on this site and you immediately taste the difference. It may be that your toppings are outpacing your crepes.

I did not care for this recipe. All I could taste was the flour, and they were too doughy in the middle. I made super thin ones, thicker ones, cooked shorter and longer; I tried everything possible with these and they were all terrible! Never again. These may be a variation on a pancake that look crépe-esque, but these are not crépes!

mm I still don't care for this recipe, OF COURSE I DO know that they are not pancakes (some people think that the world is as "smart as they are") And I've been in France, having REAL french crepes, so I can say this recipe is useless. And, also I have to say that I'm not a begginer: I'm very good at cooking. I'm not giving this recipe a third chance. The basic crepes by Jen are what I was looking for. You can try to do this recipe as many times as you want. It always will taste like plain flour. If you DO KNOW the difference between pancakes and crepes, then don't waste your time:)

maybe its because I am from France.... But this is not the way I was taught to make crepes at all.... Adding a pinch of salt and sugar makes all the difference. I tried it your way and it didnt come out right at all. My husband loves my crepes. I started adding a pinch of vanilla to it lately and he just loves it even more.

We might have been doing something wrong, but everytime we tried to flip these crepes, they would break. It got somewhat frustrating after a while. Other than that, they were tasty.

I MADE THIS MY FIRST TIME AND ADDED SOME SUGER TO THE BATTER IT CAME OUT PERFECT THANK YOU SO MUCH FOR POSTING THIS ITS GREAT AND YUMMY TOO

Very good. For the filling I stirred some fresh lemon zest and juice into some cottage cheese and then I topped them with some warm marionberry sauce. I made these for a large group and everyone really LOVED them! No complaints. I will make these again.

To those who have not had an opportunity to travel to Europe...European Desserts are not as sweet as Americans are use to. Flavor comes from the filling not from the crepe itself.

These are the best crepes I have ever tasted. My husband and I are ex Montrealers and when I made these this morning he said they are just like his mother made years ago!!! I really can't see why someone would want to rate this recipe with less than one star!!

A basic crepe recipe that's super simple to make. I had no problem cooking the crepes all the way through or flipping them provided I remembered to spray the pan each time. For even better looking crepes, an electric crepe pan can work wonders. Of course they'll taste like flour if you don't add anything to it - or flour, egg, and milk more precisely - but they're absolutely delicious if you love drowning them in REAL maple syrup like I do! For a treat, try buttering them and adding brown sugar before rolling them up and covering in syrup. Delicious!

A little plain, but what would you expect from egg, flour and milk? Very easy. I topped these with a chocolate sauce also found on the site and sweetened them up just right. Thanks for the recipe.

I studied abroad in France this past summer and ate my fair share of crepes. This recipe was the most like the ones in France that I've tasted since being home. Thanks! I did add a little vanilla to mine to give it some more flavor.

I thought this was the easiest crepe recipe so far, they turned out GREAT!! As a matter of fact my kids and husband were looking for more, and stated they have never had crepes like these before. Nothing like a noodle, and my crepes were perfectly moist!!!!

I have always been afraid of crepes...but felt the urge to try again despite my past failures and lo and behold, they were perfect! My husband thanks you for the banana cinnamon crepe extravaganza we had for breakfast last weekend. Can't wait to try them with chicken and white sauce!

Delicious!