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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De la Cosina de Maria

Cooking Level: Intermediate

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Reviewed: May 12, 2008

I made these crepes last weekend and i felt they were too floury. I added a little more milk to make them lighter but still tasted floury. Otherwise they were good. However, I think if i try these again use i cup of flour instead of 1 1/2 but i hav to say the 'crepes' recipe on this site is way better and very original. I would rather recommend that recipe.

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ehjudah

Home Town: Marshall, Minnesota, USA

Living In: Bloomington, Minnesota, USA

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Reviewed: Apr. 26, 2008

I made three crepe recipes as a taste test; my husband was the judge. I made basic, vanilla and regular (this recipe) crepes from this website. Our favorite was definitely this one! It was the smoothest and tastiest. We filled them with strawberries and put syrup and lite cool whip on them. Yum Yum! For the reviewer who "cooked the eggs", just make sure the butter is cooled before adding. I used Pam non-stick spray and it worked great! My Mom used to make the crepe batter the night before, going to try this next time to save time. Enjoy!

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Newlymarriedcook

Cooking Level: Beginning

Home Town: Grass Valley, California, USA

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Reviewed: Jan. 13, 2008

I use this recipe every time I make crepes now!! It hasn't failed me and it's super easy.

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IcanCook?

Cooking Level: Intermediate

Home Town: East Liverpool, Ohio, USA

Living In: Negley, Ohio, USA

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Reviewed: Oct. 28, 2007

I've been looking for a good crepe recipe for a while and this one is wonderful!

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Christie S

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Reviewed: Oct. 23, 2007

Excellent recipe!!! Taste really good!!! Absolutely amazing!!!

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suedenation

Living In: Edmonton, Alberta, Canada

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Reviewed: Sep. 23, 2007

excellent recipe for crepes.much better than others i've used.next time i will use more sugar and vanilla.cooks quick so it needs attention.you know when to flip them when edges start to brown and come away from the pan.

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daveycooks

Cooking Level: Intermediate

Home Town: Wayne, New Jersey, USA

Living In: Hawthorne, New Jersey, USA

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Reviewed: Jul. 10, 2007

These were good and easy to make! I had to make them two days in a row because my family loved them so much. We added saute`d fruit and sweet toppings to add flavor. (green apples and whipped cream)

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Alyssa

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Denton, Texas, USA

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Reviewed: Jul. 1, 2007

I loved making these. Extremely easy, and they taste delicious. I added strawberries and banana's to mine, and sprinkled some icing sugar and syrup on it. One thing ill add that I learnt while making these, is to make sure to add a fair amount of oil to the pan, to avoid making them stick. Also, don't make them to thick.... mine turned out a little thick, but ill know for next time :)

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Marc

Cooking Level: Beginning

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Reviewed: Jun. 1, 2007

Delicious! Thanks for the recipe!

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Alison

Cooking Level: Beginning

Living In: Toronto, Ontario, Canada

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Reviewed: May 26, 2007

I made these crepes this morning because I have been craving crepes for weeks. My one year old ate them up. She loved them and even tried to eat some of mine while I was eating. I spread strawberry jam then filled with fresh strawberries, blackberries, and banana's then sprinkled with powdered sugar!....tasted soooooo good!!! Will definitely make again. Thanks for the recipe!!

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ASmith

Cooking Level: Intermediate

Home Town: Glendale, Arizona, USA

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Reviewed: May 21, 2007

I loved this recipe. My crepes were perfectly soft, and the whole family loved it. We have them with ice cream; great!

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darkshines

Cooking Level: Beginning

Home Town: Kuala Lumpur, Kuala Lumpur, Malaysia

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Reviewed: Feb. 28, 2007

I am so pleased that crepes are easier to make than I thought they were! This is a great recipe and I added a small dash of Almond Extract for something different. I am glad to have this as a starting point for experiementing :) Thanks!

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Malina

Cooking Level: Expert

Home Town: Poughkeepsie, New York, USA

Living In: Rochester, Minnesota, USA

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Reviewed: Oct. 10, 2006

I have made crepes before but not with butter. When I added the butter it created chunks of scrambled eggs in the batter. The batter was to thin so i had to add 2-3 tablespoons of flour. Crepes were okay but sticky

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littleshysweetpea

Cooking Level: Intermediate

Home Town: Williston, North Dakota, USA

Living In: Grand Forks, North Dakota, USA

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Reviewed: Jul. 17, 2006

Lovely recipe! They came out beautifully and tasted scrumptious-- I filled with fruit & used a boysenberry topping. I've also changed the recipe (omitted vanilla & sugar) to use savoury fillings (onion, potato, etc.) topped with a melted garlic-chive Gloucester cheese sauce. Sweet or savoury, these were perfect every time, and a huge hit with everyone. Will place in my "favorite dish" rotation immediately!!

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MsMellie

Cooking Level: Intermediate

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Reviewed: May 30, 2006

We made these this weekend and they were great....and we didn't mess up the first one either! I used a heaping tablespoon of sugar and one teaspoon of vanilla. Mine were filled with peanut butter, bananas, and left over ganache. His were strawberries and cream with powdered sugar sprinkled on top. Both were delicious! Thanks for the great recipe!

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Queen.Elizabeth.02

Cooking Level: Beginning

Home Town: Portland, Oregon, USA

Living In: Beaverton, Oregon, USA

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Reviewed: May 21, 2006

This is a fantastic basic crepe recipe! The first time I made it exactly according to recipe. Yum. The second I added a little extra vanilla and sugar and filled with fresh strawberries. SUPER Yum! You could easily delete the vanilla and sugar as well, and add herbs and fill with cheese, meats or veggies for a yummy savory crepe.

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Reviewer:

shealuna

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

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

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Reviewed: May 16, 2006

This is a really good recipe! I filled ours with fresh strawberries (sauted)and put them on top of a chocolate sauce drizzled plate, and topped it off with powdered sugar! We served these for Mother's Day breakfast, they were a hit!

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