The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed: Sep. 3, 2009
This recipe reminds me of the crepes i buy in my local market for breakfast on he weekends. I filled the center with a chocolate-hazelnut spread and folded it twice to make a triangle shape, sprinkled with some powdered sugar and topped it with fruit for a delicious breakfast! It didn't taste like flour as some reviewers have stated. As a French Canadian myself, it tasted just as i expected it to, which was delicious!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed: Sep. 3, 2009
I also am Quebecoise, all i'd add to your recipe is a tablespoon of melted, cooled butter. and i'd not use pam but rather lightly, very lightly brush the hot pan with butter. I also add one egg white, being careful not to "fluff" while mixing. My family love crepes, one son enjoys spreading his with peanut butter then rolling a peeled banana inside :) Don't you think we need more quebecois input on this site? lol let's bring on the feves au lard and the sunday porc et petits patates brunes :D
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The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed: Sep. 3, 2009
Come on people. Grease your pan a little. Let this sit for awhile after mixing- I let it sit for a little over a half hour. It makes all the difference. Unless you add anything to the mix OF COURSE its not going to taste like anything, try a little vanilla extract or cinnamon if you're using it for a dessert. In French fast food places here in MTL they use a small lattle to pour it on a flat round frying plate and make a spiral as thought drawing it starting from the middle so it comes out EXTREMELY thin. So good and so versatile!! Throw some ham, cheese and asparagus in the middle and fold it in half..mmmmm
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The reviewer gave this recipe 2 stars. This recipe averages a 4.1 star rating.
Reviewed: Aug. 20, 2009
Although I do love a good crepe, these didn't do it for me. The batter should have a bit more egg and less milk and flour. The addition of a pinch of salt and a tsp. or so of vegetable oil would give these that true crepe flavor and consistency, as well. Waiting for the flour to set is always a good idea, but it's important to have a good base to begin with.
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Cooking Level: Expert

Living In: Portland, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed: Apr. 12, 2009
Easiest to remember, if you make it enough times, you don't need the recipe anymore. The most versitile, you can add whatever you want, vanilla, cinnamon, fruit, hazelnut flavor, whatever and it still comes out delicious everytime!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed: Feb. 26, 2009
It took me a couple of times to get them thin enough and flipped well but once I did, they turned out very well. We enjoyed them with ice cream and chocolate sauce, but I would also like to try them for dinner with small bits of ham and some cheese next time. Very good!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed: Nov. 18, 2008
I thought this recipe was phenominal. I saw it on here, realized how simple it was, jumped up and ran into the kitchen to make them. I didnt even have a whisk! i mixed the batter with a fork til it was smooth and they came out perfect. Two things i did do different: i added a couple splenda packets to the batter, because I knew i was eating them plain, and i gave my skillet a little butter before each crepe. They didnt taste like flour at all. I cant believe how easy these were. What a great breakfast to make for your sweetheart on sunday morning, maybe a little creme fraiche and fresh berries. and so fancy! Ooh la la!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed: Sep. 10, 2008
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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed: Sep. 5, 2008
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 :)
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The reviewer gave this recipe 1 stars. This recipe averages a 4.1 star rating.
Reviewed: Jul. 23, 2008
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.
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Cooking Level: Expert

Home Town: Caen, Basse-Normandie, France
Living In: Jacksonville, Florida, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.1 star rating.
Reviewed: Jul. 14, 2008
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.
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Cooking Level: Beginning

Living In: Louisville, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed: May 25, 2008
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
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The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed: Apr. 1, 2008
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.
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Living In: Tacoma, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed: Mar. 27, 2008
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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed: Jan. 27, 2008
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!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
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Reviewed: Jan. 9, 2008
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!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed: Jan. 9, 2008
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.
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Cooking Level: Intermediate

Living In: Warner Robins, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed: Sep. 10, 2007
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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed: Jul. 7, 2007
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!!!!
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The reviewer gave this recipe 1 stars. This recipe averages a 4.1 star rating.
Reviewed: May 10, 2007
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.
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