Reviewed: Apr. 5, 2007

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!

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pippensmom

Cooking Level: Intermediate

Home Town: Tallahassee, Florida, USA

Living In: Orlando, Florida, USA

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Reviewed: Jul. 12, 2006

Delicious!

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Creating Beauty

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Seattle, Washington, USA

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Reviewed: Jun. 3, 2006

This is a fantastic crepe recipe. I've made crepes many different times with many different recipes over the years. This was certainly the easiest! I added a small bit of sugar and vanilla for flavor since I was making strawberry crepes. Did not even need to sweeten the fresh strawberries! YUM!! I can see that they might be a bit "floury" tasting without the sugar and vanilla, but with, they are fantistic! Come out of the frying pan perfect. I will use this recipe from now on!

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shealuna

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: London, Greater London, England, U.K.

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Reviewed: Apr. 5, 2006

Excellent recipe. I added a little sugar for a sweeter taste.

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katie

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Reviewed: May 23, 2005

MY dad is french my mom cooked crepes all the time this was very good i like it with jam or rolled with lobster i all so like this recipe very much and will keep makeing it thanks..

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ROCKTWEETY

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Reviewed: Apr. 19, 2005

I've been making crepes off and on for years. Every recipe I've tried basically tastes the same. This was no different. I can't expect much when the only ingredients are milk egg, and flour. I have never tried crepes with ice cream before, that made it taste a lot better.

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MORMONHOOSIER

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Reviewed: Mar. 20, 2005

I thought this recipe was great, so very easy. It was the first time I made crepes and they tasted just like the ones in Paris! A tip - these are great with Nutella.

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7 users found this review helpful

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basia

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Reviewed: Mar. 14, 2005

First let me say that I am a Gramma and this is almost identical to the recipe that my Grandmother gave me some 40+ yrs ago. She added 1t salt, 1/2t baking soda. She also only used 2Tbsp milk and the rest water as milk was 'dear' in those days. Also, she cooked them in hot, melted lard and they got all lacey and crispy around the edges. Hmmmm, I can almost smell them right now. Still one of my favorite breakfasts but I do skip the lard and use a little soy margarine.

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TTN

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Reviewed: Mar. 4, 2005

This is THE recipe to go from. Delicious crêpes, without or without additions. I live in Québec and these are pretty much just as good as what you'd get at a fancy breakfast place. Thanks Samantha.

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SPARTANSPALLIN

Cooking Level: Beginning

Living In: Gatineau, Quebec, Canada

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Reviewed: Jan. 25, 2005

Works great! Thanks for sharing!

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Charlotte

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

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Reviewed: Jan. 11, 2005

This lacked flavor: had more of a "flour" taste and it was not easy to manage... too fragile to handle.

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RSCHAEFER

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Reviewed: Nov. 19, 2004

sprinkle a little lemon juice and then sugar before you fold it up and it tastes just like in paris. Great recipe.

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LANEHAMPTON

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Reviewed: Oct. 10, 2004

This works just fine - like anything that involves adding flour to wet ingredients or working with raw flour, you have to let it sit for a bit (I always leave Crepe batter in the fridge for at least a half hour to let the flour do its thing. If the review says it tasted like flour...they didn't let the batter sit. This is a nice recipe because it is simple, easy to remember and you can add salt, orange or lemon zet, a bit of sugar or vanilla, some thinly sliced scallions, or what have you depending on what you want to fill the crepe with. And remember the first Crepe almost always is ruined - don't sweat that. You could add a touch of melted butter to the batter (taking out a bit of the milk) and that will help the stickiness problem.

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SMPARSONS

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Reviewed: Jan. 11, 2004

Maybe they're not exactly real French crepes, but they're good nonetheless. I've used this recipe several times and, as always with crepes, every time it's a challenge. I use a little less milk and let it stand for about 20 minutes before using the batter. Don't get discouraged if some crepes break, especially the first one, it takes some time to learn how to flip them!

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SILVIAM

Cooking Level: Expert

Living In: Florence, Toscana, Italy

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Reviewed: Jan. 5, 2004

these are just like my mom makes they are great. they were easy and quick mayber the bad reviewers should take a cooking class.

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DIANAP75

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Reviewed: Nov. 19, 2003

The *best* crepes ever!

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CLAIREMCDOWALL

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Reviewed: Nov. 6, 2003

I just made these French pancakes and they are very good! I have made these before and your recipe tastes the same. I also have been cooking for years, and for the bad reviews, I don't think these people know what French pancakes really are. These were great Samantha!

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JULIA56

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Reviewed: Oct. 8, 2003

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!

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LFAYE

Cooking Level: Beginning

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Reviewed: Aug. 12, 2003

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:)

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I suggest...

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Reviewed: May 14, 2003

An excellent and easy crepe recipe! Very tasty with any sort of sweet topping. I didn't have butter or anything so I used this one instead of my usual nalesniki recipe and it turned out excellently! To the reviewers who gave this recipe such a bad rating: If you can't make this crepe recipe, don't even try Polish crepes, holy geez! Some of these reviewers must not know how to make crepes or something (they are NOT pancakes) because this one was so very simple and worked every time! Remember, with pancakes, you are making thick small things, with crepes, you fill the entire pan with a very thin layer of batter and then you roll them up after. There is nothing wrong with this recipe people, give it a try!

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POLISHPEROGIES

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Real French Crepes

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