Simple and crape-like. I found that it works quite well with honey instead of sugar, and a bit of vanilla makes it nice!

These were very difficult to create, and though the end result looked pretty it was tasteless. I won't be making these again.

Great but needs more flour otherwise it's a mess.

I have been making regular pancakes for many years. Sometimes my husband and son would complain they were too thick and had no taste. I made Barbarella's German pancakes and my husband and son they were the best pancakes they have ever eaten. Definitely a keeper, a very big thank you!

These are really lovely, & cut carbs but are rich. Much easier than crepes. Skipped the blender, whisked only, still tender. I made two batches: one as is, and one with whole wheat flour & raw sugar. We actually preferred the whole wheat/raw sugar version in a side-by-side comparison! The texture was the same, and the raw sugar did not overpower the flavor at all, just made the cake a touch richer. We followed the suggestion of using heaping tablespoons of flour, added a tiny bit of salt, used a pre-heated cast iron skillet, sprayed it on rare occasion with cooking spray, and the only pancake that I needed to throw out for the dog was cooked on a cooler pan half-way through the cooking process when I was both playing with the temp *&* trying to fit two smaller cakes onto my skillet......., so IMHO, trying to cook on a non-pre-heated pan is probably the cause of having to 'throw out the first pancake'? ....... but it took time for me to know that we want to use the heat setting just above the third notch on our burner's dial........ Yes, these are somewhat crepe like, but are more dense........., leave it to Germans to have a heavier more solid 'crepe'. I personally liked the butter-cinnamon-sugar combo more than any other we tried (the lemon/powdered sugar was nice, but not my fav...), pancake syrup was okay too....... depends on what you have with these perhaps...... Want to try a savory version in soup next, and to make these ahead.

**AMAZING** ... did I mention that these are amazing!!! The only thing I did different was I used 1 tsp of vanilla and 3 "heaping" tablespoons of flour, the rest I followed to a tee! I put a good amount of melted butter in my pan and had the heat on 5 (medium), made sure it was nice and hot and then put the mix in. They were a bit tricky to flip but not difficult, just be gentle and patient and it will work like a dream. I got it on the first try! I added raspberries, bananas, sausage pieces, maple syrup and Oikos vanilla greek yogurt and rolled them up and ate them. So amazing. Thank you so much for the recipe, one of the best on All Recipes.

Fast and simple to make. Be sure your oil or butter is hot enough before you pour your batter into the pan or on the griddle. I make homemade butter pecan ice cream and save the pecan flavored butter to use in making these pancakes. The result is delicious! Be brave when turning them, I use a rubber spatula. If the underside is nicely browned and you've got enough oil/butter in the pan, the pancake will slide around without any problems. Simply use the spatula to slide under the pancake ~ it will bunch up on the spatula, but when you flip it over, it will straighten out when you slide/push the skillet around.

Very simple to make and tasty. I realize these aren't meant to be crepes, however, they are pretty similar and if I have to choose between crepes and these, I'd definitely go for the crepes. The batter was really thin and a tad harder to flip than what I'm used to. My son enjoyed them and so did I. I might make them again but again, I prefer crepes.

These are so simple to make. Good for a quick breakfast. They are more like crepes. For those who had trouble flipping them - Make sure pan is hot and spray with a cooking spray and also use a good dollop of butter, put the lid on until pancake is pretty much cooked and then flip. You should have no trouble flipping them using this method.

I've had these since I was a child. We just call them roll up pancakes, and sprinkle sugar or spread jam in them before rolling them up. YUMMMM!!