Reviewed: Oct. 3, 2011

I loved this recipe! The vanilla made the crapes feel warmer and the aroma made them a homey experience! I filled them with strawberries and a cream cheese filling: 8 oz cream cheese, 1 cup powdered sugar, 5 tablespoons butter and 2 teaspoon of vanilla

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10 users found this review helpful

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Canabear88

Cooking Level: Intermediate

Reviewed: Oct. 2, 2011

Delicious!

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3 users found this review helpful

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juliequesnelle

Cooking Level: Intermediate

Reviewed: Oct. 1, 2011

My crepes turned out perfect! This recipe is great and very yummy! :)

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3 users found this review helpful

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fastrunner96

Reviewed: Sep. 20, 2011

These were very good. Followed the recipe exactly with no problems whatsoever. We filled with cream cheese filling and topped with blueberry compote.

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3 users found this review helpful

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XYNESHIA

Cooking Level: Expert

Reviewed: Sep. 5, 2011

This is sooo easy and delicious! I am a terrible pancake maker, but these were so easy to make that I will be making these all the time now. I used the advice from reviewer RyanMichelle and they were perfect. For the filling I used chocolate chips, just picked blackberries, and vanilla yogurt. Yum!!!

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3 users found this review helpful

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Sonicrev7

Reviewed: Aug. 20, 2011

I made this at a sleepover with my cousins! We all enjoyed it even with the lack of topping. The crepes are awesome and compare to the one that are sold.

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2 users found this review helpful

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LTHL

Reviewed: Aug. 6, 2011

we make this one all the time for the family. One of our favorites!

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ray

Reviewed: Jul. 22, 2011

Excellent recipe.... although for the millions times I have made this I always just used the whole egg out of sheer laziness. TOday I had egg yolks and used just them... And I would say just use the whole egg! I got more crepes out of it, and they are thinner and more like the original!

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8 users found this review helpful

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Bakn4thekids

Cooking Level: Expert

Reviewed: Jul. 7, 2011

5 stars for these! These are my first ever homemade crepes. I added and extra 1/4 cup of milk so the batter was thinner and easier to spread. I sifted the dry Ing. into the wet and mixed well. Use a 10" skillet pan so you have spreading room and easier room to flip, keep temp on low so they don't brown too much. As they get done, stack between pieces of parchment paper or wax paper so they don't stick. We used nutella and fresh sliced strawberries in ours, dusted with powdered sugar. They were delish, even the kids loved them. (to be blogged)

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12 users found this review helpful