This is the crepe recipe that I have been making for 30 years. The only reason I did not give it 5 stars is because I do not believe that crepes should be flipped...they are not pancakes. As long as the batter is the perfect thin consistency and you cook it until there is no "shine" on top it will be great. I also have never used a "crepe pan", only a small skillet type pan like the recipe states. The trick is in the wrist swirl of the batter when you put it in the pan. I also brush oil into the pan inbetween each crepe. And, no blender, as another review stated, a good whisk is all that is needed. Just whisk your wet ingredients first and then slowly whisk in the flour. Roll them up with some butter, powdered sugar and for the adults some Grand Marnier and YUM! They are a lot more labor intensive then pancakes so that is why I always make a double batch and freeze half for another time. Thanks for putting the recipe in print!
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This is the crepe recipe that I have been making for 30 years. The only reason I did not give...