KaiEm Profile - Allrecipes.com (16818063)

cook's profile


Home Town: Portland, Oregon, USA
Living In: Arizona, USA
Member Since: Aug. 2010
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Asian, Italian, Mediterranean, Healthy, Quick & Easy
Hobbies: Reading Books, Music
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Recipe Reviews 5 reviews
These ended up pretty good, but at first I did what others said and didn't let the batter sit. Big mistake! After the first three crepes turned out crispy and filled with tiny bubbles (there was no delicate web pattern on these!), I put the batter straight in the fridge for an hour. The rest of them, done the way the recipe says, were still a bit bubbly, but the web pattern tried to make a comeback. Results were tasty, but not a great texture. Perhaps those that didn't experience what I did whisked theirs, whereas I did blend mine, which probably caused the bubbling. Letting it sit in the fridge helped, but it seems I over-blended it. Maybe the batter was too thin, too, as I've never had such thin crepe batter before.

1 user found this review helpful
Reviewed On: Apr. 20, 2011
Basic Crepes
These were the perfect texture! Your instructions were also helpful; I'd never made crepes before, so with your instructions and the advice of a friend to flip when it had a "delicate lace pattern," these crepes were perfection. I had to REALLY beat them to smooth the batter out, and I also used a cup of fat free milk instead of half milk and half water. I added 1.5 tablespoons of white sugar to make them desert crepes. Heavenly!

2 users found this review helpful
Reviewed On: Feb. 5, 2011
Banana Crepes
Since other reviewers said this was very sweet, I made the crepes with just 1.5 tablespoons of white sugar, no vanilla (because I was out). They were perfection! I also used fat free milk for the banana filling, slicing the bananas into discs and cooking to the texture I wanted them after the sauce thickened. So delicious! My husband even scarfed them down, and he's very picky!

6 users found this review helpful
Reviewed On: Feb. 5, 2011

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