I agree with some other commenters that these are definitely NOT crepes in the traditional sense. Crepes should be thinner, more tender and have a bit of a chewy texture. These are more like thin, dry pancakes. Which was surprising given this recipe is very similar to Alton Brown's. To alter it I added a bit more milk, maybe 1/4 cup or so, and cooked each side for no longer than a minute. The batter will look very watery with the extra milk but it cooks fine so long as the pan is hot enough where water beads up and you use enough oil. While not 100% authentic these came out much closer to what a crepe should be.
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I agree with some other commenters that these are definitely NOT crepes in the traditional...