I'm sure this recipe makes a great savory crepe, but wanting something sweeter I made some adjustments. Having only one egg in the fridge, I halved the recipe. I used butter instead of oil for the batter, measuring out 1 1/2 tsp of melted butter (I didn't half that part of the recipe and it was the perfect amount!) Following the advice of another reviewer, I added 1/2 tbsp of sugar and a few drops of vanilla. I love a touch of nutmeg in my crepes, so I added a small pinch of that. I did use a blender and chilled in the fridge for about 45 minutes because I just couldn't wait. I heated my pan thoroughly before I started and used olive oil cooking spray for the pan. A 1/4 cup of batter per crepe worked great for 4 crepes, and each crepe took less than a minute to brown up just slightly on both sides. Super thin, just sweet enough, absolutely delicious. I used a small amount of strawberry preserves in each crepe and rolled them up, it was the perfect midnight snack! One day I'll make this recipe as is for a savory meal.
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I'm sure this recipe makes a great savory crepe, but wanting something sweeter I made some...