Great basic crepes! I substituted a cholesterol free egg product for the eggs and they still turned out fabulous. Just like the real thing. I set up a crepe bar where the kids could choose their own toppings with savory and sweet options. Savory we went for mozzarella cheese, fresh basil, and tomatoes. Sweet had options of: fresh blueberries, fresh strawberries in their own juice, and caramelized bananas (highly recommend!) along with powdered sugar and whipped topping. Will be doing this again when kids come for a visit and more adult versions (thinking rum with the caramelized bananas) when they're not around.

These are so yummy and super easy. a new family favorite.

I have a big family and live on a budget. Wanted to do something fun and saw this recipe. I had to double the ingredients. Following the directions, mixing flour & eggs first is a wrong thing to do! I was stuck with a big batch of unusable LUMPY batter. Extremely frustrating and disappointing. I had to make another batch and did it where I mixed the wet ingredients and then added the flour. They came out great, family loved them.

I was in the mood for crepes but couldn't find my go to recipe so I decided to use this one. Not remembering the ingredient amounts I followed this one to the T even though others said it was thick. First off the medium-high heat is too high. If you choose to try this recipe you should cook them on medium heat. The mixture is too thick and essentially makes an omelet. While trying to save this recipe and make a good crepe I added another egg and a tbsp of milk. Even this combined with my immersion blender and cutting back on the amount cooked didn't help completely. A good crepe should be light and airy with a light golden brown appearance. When making one you should drop just enough mixture to swirl and coat the bottom of the pan. I knew when I saw the cooking time something was wrong because it should take 30 seconds - 1 minute for your crepe to cook before being flipped. If you're in the mood for an omelet this makes a decent one but not a crepe. The cook time, ingredient amounts and heat setting are all off, I won't make this again.

It was my first time making crepes. This was a good recipe. I tried it the way the instructions said, and for me it needed more flavor. I gradually added more ingredients so the flavor was to my liking. In the end this is what I added: 1 tsp vanilla, 2 TBSP powder sugar, and a dash of cinnamon. I like the end result. Next time I'll try to prep stuff to add to the crepes. I'll have to do that in advance because I was too hungry to wait.

This recipe is easy to make and modifies quite simply. I agree with other reviews on mixing wet ingred. first and then adding the flour. I had a pasty, clumpy mess of folur and eggs stuck in my whisk!

Yum! I read all the conflicting reviews about mixing the liquid and then adding the flour or mixing the flour and eggs and then adding the liquid. In the end...I can't actually remember what I did. I did mix it with my powered hand mixer thingy and ended up with some lumps anyway. However, I still cooked it and the lumps seemed to disappear in the cooking process. One happy customer!

I had never made crepes before and it took a little practice to get them to come out right. The trick I found was to use a VERY lightly oiled pan (as stated in the instructions!). It also took a few tries to get the right amount of batter in the skillet. It didn't take long and I was turning out beautiful crepes! This a a great recipe and I ended up making a quadruple batch!

Good,really easy. I added a bit less flour because it seemed kind of thick. Also, I let the batter sit in the fridge for 30min before using.

Next time will mix the egg with the liquid ingredients first, but overall was good. I substituted the milk with Buttermilk, for the butter I used virgin olive oil, and added 1 tablespoon of maple syrup. (Reduced the amount of water)