I used this recipe to make crepes for the very first time in my life, and it was wonderful and easy. Other recipes I've seen (like on FoodNetwork) call for you to put ingredients in a blender and "pulse for 10 seconds." I'm not going to get out the blender and have to clean all the parts for 10 seconds of preparation! ha ha Anyway, I didn't have regular milk on hand, so I used half and half. The only thing I added to the batter was 2 tablespoons of sugar and a teaspoon of vanilla to complement the sweet filling I was going to use. If I were to use a savory filling, such as meat or cheese, I would have used the recipe just as is. Thanks for making my first experience with crepes a painless one! I will be posting a photo as well.

Reviewed On: Sep. 1, 2007

I'm not a big "egg" dish person, but I tried this recipe for a family breakfast at Christmas, and it was wonderful! I didn't have any feta on hand, so I substituted gruyere that I had in the freezer, along with the cheddar cheese. I cut back on the butter by a couple of tablespoons and used a traditional quiche/tart pan for baking. The presentation was beautiful, and it tasted even better the next morning. I'll be adding this recipe to my favorites. Thanks, Bailey!

Reviewed On: Dec. 26, 2004

I was searching for something quick and different to fix with chicken breasts and came across this recipe. I was under a big time constraint, so I took some shortcuts by using a prepared alfredo sauce (already in my cabinet), and then I grilled the chicken breasts using the George Foreman grill to expedite things. Even though you don't let the dough rise in this recipe, it still made a nice crust. The combination of the rosemary and thyme seasonings (along with the green onions and mushrooms I added) gave this pizza a "gourmet feel," and it really impressed my family, who came home & thought that I had bought it from Papa Murphy's! Thanks for a great recipe!

Reviewed On: May 19, 2002