Reviewed: Dec. 23, 2012

forgot the butter completely and they turned out great. i left out the salt and put in about a tablespoon of powdered sugar. mixed all the wet then gradually added the dry. when they were finished, i put blackberry all fruit spread inside and whipped cream on top and they were off the charts good.

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GenaRN

Reviewed: Dec. 8, 2012

The recipe was easy enough and produced a fair crepe. To me, the best all around recipe for crepes comes from Betty Crocker Joy Of Cooking. Just slighy different than this recipe but produces a much thinner crepe that is easier to roll up or fold and for some reason, cooks much quicker. I'm used to a batter that bubbles nicely, this recipe doesn't.

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GregnBeth

Reviewed: Dec. 5, 2012

I had been trying to make crepes for a year, but they always turned out a disaster, and I had sadly given up hope. But since I had run out of ideas of what to cook for dinner I thought I'd look up a recipe on-line and give it one more shot. I couldn't believe how easy it turned out to be with this recipe! I had bought a crepe pan for $7 and I was surprised to find out I didn't need to put oil or butter in the pan to flip them over. The secret is the butter in the batter. It melts and keeps the crepes from sticking to the bottom of the pan and it also makes them very easy to flip. We had them with the apple cinnamon mix one user recommended, with oranges and powdered sugar, and with my own filling, mushroom and feta cheese. You can also slice the remaining rolled up crepes in very thin strips and put them in chicken or vegetable broth for what the Germans call flaedle soup. Yum. Thank you very much from an enthusiastic and very satisfied crepe lover.

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Springmix

Reviewed: Dec. 2, 2012

I loved it was so delicious well done thank you so much!

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bakinglife123

Reviewed: Dec. 1, 2012

Yes it's amazing mmmmmmmm decently try it

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victa21

Reviewed: Nov. 28, 2012

Easy and loved it! I ended up doing like many other did and mixing liquids first then slowly adding to the flour. Also, I didn't have milk one day, but really wanted these so I used coconut milk in place and continued that flavor by cooking it in coconut oil instead of butter. Oh man! So good. Also, I used whole wheat flour and it was delish.

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andonetime

Reviewed: Nov. 25, 2012

I made this recipe with 16 students in a dorm kitchen as part of a program introducing students to french cuisine! It was a hit and easy!

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Reviewer:

bee17

Reviewed: Nov. 23, 2012

Yum yum yum! I am French Canadian and my mom made crepes all the time when I was a kid. Just make sure you have a really great nonstick pan. I eat crepes with fresh blueberries and real maple syrup, and I'm telling you it is delightful. Whether it's for a snack, breakfast, or dessert it's easy to make and sure to be a hit.

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sunshinejo1717

Reviewed: Nov. 21, 2012

To BABYGIRL30S, I usually butter a non-stick pan instead of using oil, because there is an oily texture to the outside of the crepes. I also loosen it with a spatula and then flip it like you would when you're tossing a pizza. Hope this helps!

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