Reviewed: Feb. 20, 2006

Easy and versatile recipe ~ for a healthier alternative, I used whole wheat pastry flour, Splenda, skim milk, omega-3 egg product and Becel margarine. I also added 1/2 teaspoon of cinnamon. They were perfect and delicious filled with low-fat cottage cheese, strawberries and bananas!

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Marilyn

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Reviewed: Nov. 7, 2005

Made the best crepes ever! Note- if you refrigerate the dough for cooking later it becomes very gooey at the bottom and watery at the top so just stir it around until smooth again. It taste the same at fresh dough.

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Reviewer:

Monnie

Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

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Reviewed: Sep. 4, 2005

This was really good! I used vanilla soymilk (Silk)

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Rosemary

Cooking Level: Intermediate

Home Town: New Haven, Indiana, USA

Living In: Fort Wayne, Indiana, USA

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Reviewed: Jul. 7, 2005

These crepes came out absolutely perfect! When I had tried other recipes before, I thought it was me, but it was the recipe! When I discovered this one, I whipped them up like mad for my mom's French-themed Mother's Day. She totally loved it!

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HIPPOCAT

Home Town: San Jose, California, USA

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Reviewed: Feb. 20, 2005

This recipe is awesome

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Aptos_Cook

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Reviewed: Feb. 12, 2005

Too thick...too sticky.

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TOMMYHAR

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Reviewed: Dec. 29, 2004

Delicious! Simple and easy directions. I sprinkled mine with powdered sugar and scooped cherry pie filling in them, rolled them up, and topped them with whipped cream. Such a fancy looking breakfast with no hassle! Thanks for the great recipe!

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Melissa

Cooking Level: Intermediate

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Reviewed: Jul. 25, 2004

Really good. I made these and put jelly in them like my mom used to make when I was a kid.

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BAHAPPY12

Cooking Level: Expert

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Reviewed: Jul. 25, 2004

This was perfect and easy to follow. Made perfect crepes!!! I have never left feed back before on any recipe but this one really impressed me. Thanks so much for the wonderful crepe recipe. My KIDS even loved them!!!

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TAZONE38

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Reviewed: Apr. 9, 2004

These are SO good. I made a few too thick, but they're still excellent... I filled them with raspberries and blackberries that I thawed, topped with a little powdered sugar and whipped cream.

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