Reviewed: Apr. 29, 2009

Delicious! We filled these with whipped cream and strawberries and they were divine! Thanks for the recipe!

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APPLESPEARS

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Reviewed: Apr. 28, 2009

I love this recipe. I use Mexican Vanilla in this and only use 1/2 of what the recipe calls for. Turned out terrific.

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steph

Cooking Level: Expert

Home Town: Amarillo, Texas, USA

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Reviewed: Apr. 27, 2009

Y-U-M-M-Y! I love this recipe. It is so easy to make. Definately a crowd pleaser. I got lots of oooh's and aaah's. I used the recipe portions as listed. I did add 3 whole eggs as others recommended. Also, added a little more milk to thin out. I added a little at a time to desired consistency. For me - it was kind of like a medium/heavy cream consistency. Everything else the same. It was a little lumpy but did not affect the outcome at all. I used a 9" skillet over medium heat. About every three I would spray with PAM. I poured a small amount in pan then moved around so that mix would spread all along the bottom. I would wait until ends would curl up a little. Turning them with a spatula was very awkward for me. Since the pan had PAM - I was able to pick the edge up with my finger and actually turn it over with my hands. Almost like a super thin tortilla. Very fast and easy. For the filling someone recommended a very simple receipe - I doubled it and this is what it was 8 oz cream cheese, 1 cup confectioners sugar & 2 teaspoons of vanilla. I actually popped the cream cheese in the microwave for about 1 minute. Then added the sugar and vanilla. I also added a little heavy cream to make it easier to stir. It was a little thicker than cake frosting. It was very easy to put the filling on the crepe. For the top - I cut about 1 1/2 lbs of fresh strawberries. I placed them in a bow and sprinkled with regular white sugar about 1 tablespoon. Mixed them and let t

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MYPUMPKINZ

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Reviewed: Apr. 27, 2009

This is a great basic crepe recipe! The only thing I changed was using 3 full eggs instead of only the yolks and they turned out fantastic! I made them as is for breakfast with strawberry sauce and whipped cream. I then used the leftover batter for dinner with deli turkey, pesto and swiss cheese - delicious! If I were making them exclusively for dinner, I'd leave out the vanilla & sugar, but I was just experimenting and it actually tasted ok as is.

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MACHMILA

Cooking Level: Intermediate

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Apr. 16, 2009

This is the first time I have made crepes and this was so good. I did follow some of the other reviewers and made the following changes: 2 cups of milk, 3 whole eggs, 1 tablespoon of vanilla, 4 tablespoons of butter. Use 1/3 cup of batter for a 9" skillet. Mix all dry ingredients together and then sift before adding to the wet mixture to prevent lumpiness. Whisk the eggs before adding to the milk. Put the wet mixture in a blender and give it a brief blend and then add the dry mixture and blend all ingredients together. WOW. So good.

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cdhansen

Cooking Level: Intermediate

Home Town: Cloverdale, Indiana, USA

Living In: Webster, New York, USA

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Reviewed: Apr. 16, 2009

The texture and flavor of the crepes were great! I made a berry and cottage cheese filling and added a tsp. of vanilla, two tblsp. of brown sugar and about a tsp. of cinnamon. I have experimented with other fillings cinnamon apple, chocolate and peanut butter but the berry and cottage cheese is the most satisfying. I also mixed the wet ingredients into the dry to help the batter form better. I also used a third a cup of mix instead of the 1/4 cup and it yieldes 9-12 crepes. This recipe has become a regular in our household.

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Erin Haussler

Cooking Level: Intermediate

Home Town: Santa Maria, California, USA

Living In: North Bend, Washington, USA

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Reviewed: Apr. 14, 2009

these were incredibly easy to make. was my first time making crepes and they came out perfect. i followed the one reviewers suggestion and used whole eggs instead of just the yolks, but thats all i changed. served them with mixed berries and cream cheese.

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vanessa

Cooking Level: Intermediate

Home Town: Homer, Alaska, USA

Living In: Ipswich, Queensland, Australia

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Reviewed: Apr. 6, 2009

wow. my entire family loved it. thank you!

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Chef Alex

Cooking Level: Intermediate

Home Town: Fallon, Nevada, USA

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Reviewed: Apr. 6, 2009

Be warned: without modifications, these are not crepes. they turned out as thin pancakes, but not thin or eggy enough to be called crepes. Need more milk and whole eggs as others have suggested.

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brooklyn1686

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Reviewed: Apr. 5, 2009

This is my favorite crepe recipe. It's fast, easy and even husband can make them. If we have extra we use them for manicotti shells as well we'll put ice cream in the middle and freeze them so we can pour fruit & sauce over top, for a wonderful dessert...Dar, Vic BC

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Darlene

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Reviewed: Mar. 31, 2009

These crepes + my mouth = match made in heaven.

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SUZYGILL119

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Reviewed: Mar. 31, 2009

Easy - my 17 yr old who never cooks made these last night for dinner. Yummy!

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Zia

Cooking Level: Beginning

Home Town: San Jose, California, USA

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Reviewed: Mar. 30, 2009

Delicious and so easy! I always thought crepes were difficult and this goes to show anyone can do it. These are amazing! Made it in a large measuring cup - easy to pour. YUM!

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Katy

Cooking Level: Intermediate

Living In: Madison, Wisconsin, USA

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Reviewed: Mar. 20, 2009

Perfect, just like I remember from Grandma's house as a little boy.

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CNLMOORE

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Palos Park, Illinois, USA

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Reviewed: Mar. 14, 2009

my husband loves to have crepes for saturday breakfast so it was real nice to be able to make them for him. He was very impressed with this recipe, wants it to be the one we use now forever! For me, they didn't taste much different than the crepes he makes, which is just flour, eggs, and milk. It was a lot of work, but i guess im an amateur cook/baker, so, others will probably laugh that i call this a lot of work!

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LUVBRD81

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Reviewed: Mar. 9, 2009

Everything in this recipe was excellent. I used several different types of filling. My family (including my two year old) loved it!

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chrisbrandt

Cooking Level: Intermediate

Living In: Warrensburg, Missouri, USA

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Reviewed: Mar. 7, 2009

These were great! My family gobbled them up right away. I like that they are lighter than a pancake so they went well with other breakfast items.

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miskyn

Cooking Level: Expert

Living In: Leduc, Alberta, Canada

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Reviewed: Mar. 3, 2009

These were so delicious! They tasted just like the ones I got in Paris. I spread Nutella on mine and sprinkled with powdered sugar. C'est magnifique.

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JEREMYANDSHELLY

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Reviewed: Mar. 1, 2009

Sooo good!!!

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schmick

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Reviewed: Feb. 28, 2009

The crepes were delicious, however the flour started clumping after I put it in the mixing bowl. I stirred and stirred but couldn't seem to blend it in. However, this recipe was terrific and I will make it again.

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