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French Crepes

Reviewed: Apr. 17, 2012
Really good crepes. I Doubled the recipe for a huge batch and added 2 teaspoons of vanilla extract. I made them with hazelnut Chocolate spread and slightly sweetened whipped cream with folded in mashed banana. YUM! I did take some pointers from reviews to make this one of which was not To pour The batter Onto the pan like a pancake and central but rather to start pouring from one side of the pan tilted moving your Hand from side to side So it spreads wide rather than in a thin strip, so it spreads across the pan wide and thin. It's kind of like spreading a Thin layer of whipped egg if you wanted to make an egg Sheet across your pan. I think pouring snd spreading technique makes all the difference in what your result will be as far as size and thickness. Then for a Thicker crepe after spreading it across The pan I made it not tilted anymore lay the pan flat And pour a little more batter in the center to Make it thicker. Also I did not use the suggested amount of batter per crepe. I wanted to make large nearly plate sized ones Like burrito wrap size so I used about half a cup of batter per crepe spreading it wide and thin across from one Side of the pan to the other in a back and Forth motion. They turned out great And got gobbled up faster Than I could make them! Hehe :)
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