Reviewed: Apr. 4, 2012

this is a good recipe, but it seems to be missing something, very traditional though. good with strawberry jam.

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Reviewed: Feb. 23, 2012

Excellent recipe! I have no idea what people are having so much trouble with, or how they are getting the taste of flower in them. Unless, of course, they are trying to compare them to over sweet and over buttery gourmet versions. This is a real traditional French crepe recipe. Very simple, and very good.

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Rift

Reviewed: Aug. 26, 2011

Few things to note: 1) mix your batter and then let it sit while your pan is heating. 2) keep the temp of the heat at med-high. 3) discard the 1st crepe. 4) if you haven't mastered spreading the batter by twisting your wrist, then spread it with your spatula so that it is uniformly very thin. 5) peek under the crepe to see if it is lightly browned before flipping. This recipe is terrific, true to tradition, and very simple. Just takes some practice.

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dillandcoconut

Reviewed: Aug. 1, 2011

Loved this recipe. I like that there is no sugar in it so that I can eat them with a savory filling. I ate them with a fried egg filling and nutella. Will definitely make again

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Southern Girl

Cooking Level: Intermediate

Living In: Raleigh, North Carolina, USA

Reviewed: Jul. 21, 2011

GREAT simple RECIPE thanks for sharing!! I WAS wondering if anyone knows the recipe to the white sugary topping that I HOP puts over their fruit crepes??? It is so good and would be great on this recipe as well =-)

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trina0970

Reviewed: Jul. 18, 2011

I have been making this recipe for years! I like to put nutella on then and fold then over twice. Its awesome! Not sure what the persons before me problem is because this is the easiest crepes recipe ever! Just make sure when you put in the pan you make it paper thin as stated in the recipe or yes it will be undercooked!

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armywife

Reviewed: Jul. 1, 2011

I have made crepes for years and decided to try this....NEVER AGAIN...no sugar and sticks to my crepe pan...try the other recipe with the sugar in it on allrecipes...its great.

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lindakv

Reviewed: Mar. 27, 2011

I always add a little vanilla. For filling, I use cream cheese, then put 2 or 3 back in the pan and add some apricot sauce kicked up with a little apricot brandy. Get everything back up to temp and serve. They are great.

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Del

Reviewed: Jan. 22, 2011

Just like what I had in France!

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Sharmon Trahan

Cooking Level: Expert

Home Town: Annapolis Valley, Nova Scotia, Canada

Reviewed: Jan. 9, 2011

tasted very similar to my former french roommate's recipe. seems most of the negative comments stem from user error. (i.e. watch the heat and butter the skillet every time) also, i added an extra egg because she made them really eggy. :)

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