Reviewed: Nov. 12, 2009

This has become my basic recipe. Someone taught me that a pinch of sugar will turn the crepes browner if you want them less white.

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SINGINGCHEF

Cooking Level: Intermediate

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Reviewed: Oct. 27, 2009

These were excellent and easy to make. I followed the directions exactly except I used 1/2 of the 1/4 cup scoops and they came out nice and thin. I used a small non stick pan and criso butter flavored shortening which I greased the pan lightly with- with a paper towel for each crepe I made. My fire on the stove was at medium heat so as to not burn them, this made them a nice golden brown on each side. This made me about 7 crepes. I filled them as a previous reviewer suggested with the creamy strawberry crepes filing from this site and topped with frozen mixed berries and whipping cream. Very delicous. Will definitely make again. Thinking with bananas and carmel syrup. Ummm.

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TIE

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Sep. 1, 2009

These are delicious and so easy to make. I added a bit more sugar and an extra 1/2 tsp of vanilla. I've used both the sweetened frozen strawberries with syrup and the frozen strawberries without, in addition to a frozen bag of mixed berries. I always add two small scoops of vanilla ice cream, roll them up, top with a spoonful of cool whip and dust with confectioner's sugar. My kids finish theirs and want seconds before I can even make any for my hunny or myself. Now when I say crepes for breakfast or dessert the family cannot wait!

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Rosbabies

Cooking Level: Intermediate

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Reviewed: Jun. 20, 2009

these crepes are so good! crepes can be really hard to make, especially since the consistency of the batter and its proportions are everything...however, this recipe makes it easy and quick to make! Just a hint: it's best to use a cast iron pan ($20 at World Market) since these work best for this type of cooking.

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renee214

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Reviewed: Jun. 13, 2009

These are sooooooo.... good and so easy!! My grandmother used to make crepes every morning for us when we spent the night at her house. These taste just like hers!! Very light and fluffy, the perfect texture for a crepe. We just butter them and throw on some homemade maple syrup!!! YUMMMY!!!! This one is in my recipe book permanently!

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Heather

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Reviewed: Jun. 6, 2009

yum! I added a little sugar and vinilla and topped it (after cooking) with hot blue berrys with a little lemon and sugar.. my husband put a little surup on the top with wipped cream. He has a sweet tooth. It was my 1st time making these and they are great and so very easy!!

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Kathleen Ruffalo

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Reviewed: May 27, 2009

Wonderful texture and taste

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James

Home Town: Gadsden, Alabama, USA

Living In: Atlanta, Georgia, USA

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Reviewed: May 9, 2009

Thank you! My crepes turned out very well- even without the right kind of pan. Good Recipe!

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sirandladywarrick

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Reviewed: Apr. 5, 2009

this is the best one so far with extra ingredients that are needed. May some people say keep it simple, which is true , but you need that taste.

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LADISLAUS

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

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Reviewed: Mar. 29, 2009

My family love this recipe. It's all in the method. I had a hard time at first but now they are perfect. This is a keeper.

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alotofstuff

Cooking Level: Expert

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Reviewed: Feb. 22, 2009

My family loves this recipe. My husband usually made the crepes in our house and had been making a recipe his grandma made when he was a kid. I decided to try some one morning and he has asked for them the last three weekends and says they are better then his. Perfect to fill how ever you want.

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TANYA7774

Cooking Level: Intermediate

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Reviewed: Feb. 9, 2009

These are perfect! Top with strawberry topping. They taste just like in Paris :)

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OLGA

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Reviewed: Feb. 6, 2009

Very simple, elegant, and light crepe recipe. I put some Nutella inside and topped with powdered sugar! Tasted just like the Nutella crepes I had in Italy!

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Michelle L.

Cooking Level: Expert

Home Town: Mentor, Ohio, USA

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Reviewed: Jan. 13, 2009

Very tasty. I'll fix this again. Not too eggy and had a pancake taste with a not so cakey texture. I watched the video on AR on how to make crepes and this batch turned out beautiful. This is better than the last recipe I tried for crepes. Thanks!

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Dec. 31, 2008

great recipe, we use crepes instead of managotti shells, same filling, roll, put in oven at 350 till the sauce is heated, so good, hubby doesnt like pasta, and the crepes fill the void.....dont use the vanilla or sugar for Mangotti crepes....

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ALICELUCILLE

Cooking Level: Expert

Home Town: Mcalester, Oklahoma, USA

Living In: Pottstown, Pennsylvania, USA

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Reviewed: Dec. 10, 2008

Love it. Delicious and came out perfectly.

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LaDolceCook

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Reviewed: Sep. 30, 2008

This is the best crepe recipe we have tried. My son who is learning to cook makes these all the time!

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ZSUZSAF69

Cooking Level: Expert

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Reviewed: Jul. 21, 2008

great crepe recipe....the last time i filled with apples and caramel.

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Dora

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Reviewed: Jul. 10, 2008

these are my favorite crepes. they are some ugly looking ones though! when i made these the other day huge bubbles that you would see in pizza formed in them and when i flipped it there was tumors (huge air pockets) veins, squiggles and creases. the bottom side came out pretty smooth though. when i rolled it up i made it so the ugly side was facing in. they were nice and thin. once i had 4 or 5 massive crepes rolled up on my plate i decided to top it simple. i was going to put bannanas and chocolate chips but i thought well that would overpower the tast of the actual crepe! so i stuck it simple. i drowned it in butter wich quickly melted by the crepes pipping hot steam and put lots and lots of powdered sugar on it with some Vermont pure maple syrup to top it off. and it was COLOSSAL!!!!! best crepes i ever made! there are deffinetely resturant quality. oh my god i am hungry now and if it wasnt so late i might haveto go make some more!!

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thick steamy buttery pancakes

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Reviewed: Jul. 2, 2008

I was looking for a crepe recipe,beacuse the one I have calls for too many eggs. I tried this one and I really like it, it just needs more milk for a thinner consistency. I twisted a little with added 1/2 a tsp. of cinnamon, and garnished with Cajeta(dulce de leche)and rasberry preserved. It was MMM,MMMM.

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