This were really greasy, rubbery and kind of an odd, sickly yellow/brown color. The batter was also WAY too thick for crepe batter. I put a spoonful in the pan and it wouldn't move when I tried to swirl it around. When you make crepes, you're not supposed to spread the batter it should spread easily and leave a thin layer in the pan. Even after I added an extra half cup of milk it was still really thick and greasy. I made 4 "crepes" thinking maybe I had added more oil than I thought to the pan and they were just sucking it up. After the 4th crepe came out as oily as the first, I ditched the rest of the batter and just added vanilla to a recipe I have used before. The taste of these was ok, but the texture was more rubber pancake than delicate crepe.

Reviewed On: May 8, 2011

This was really tasty, but there is WAY too much sugar! Unless you want to go into a diabetic coma, I suggest cutting it at least in half if not more. We had huge clumps of sugar left over after we ate the bread. I have a big sweet tooth but this was just too much.

Reviewed On: Nov. 6, 2010

This recipe uses WAY too much milk and the baking time needs to be bumped up to an hour or it will never set. I added an extra egg (and I was already using jumbo eggs) and it came out wet and looked like curdled milk with broccoli chunks in it. Also, I think the crust needs to be prebaked because the only part that cooked was the edge. Not a fan of this at all.

Reviewed On: Mar. 14, 2010