Reviewed: Sep. 10, 2003

Had another basic crepe recipe I have used over the years, but this one is much easier and BETTER! From now on, I will use it for ANY crepe recipe I make! The filling in this one was GREAT!! We thought the sauce a little too lemony, so will cut that in half next time I do this one. Also, I assembled the dish a little ahead, poured the sauce over and let it set in the refrigerator for an hour or so. Then baked it in a 350 degree oven until heated through. That worked just fine.

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Reviewer:

Diane

Reviewed: Jul. 4, 2003

I really had never made crepes before so I wasn't too sure. Once I got myself organized and made the crepes I put this filling together in a flash. The sauce was of a technique I have stayed away from in the past, but decided to give it a try. It was great. I would perhaps use just a little less lemon juice the next time to cut the acidity. It was great.. "Ummmm.." said my husband, "This is a keeper!!"

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Reviewer:

WHOOPI

Reviewed: Jan. 5, 2003

The sauce is a little weird. There is probably a better sauce for it. If the idea of a lemon sauce appeals to you, we recommend less lemon than called for. However, the crepes themselves were delicious. The filling is great.

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12 users found this review helpful

Reviewer:

SPIN-GLASS

Reviewed: Nov. 5, 2001

This recipe was "the hit" at a recent Baby Shower Brunch given at my home. Friends helped provide several other main dish entrees, but my crepes were EVERYONE's favorite.

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1 user found this review helpful

Reviewer:

GROSSPAT

Reviewed: Sep. 4, 2001

Delicious!!!

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Reviewer:

HEATHERFAULKNER

Reviewed: May 20, 2001

We love this recipe. We omit the bacon and go with lots of mushrooms and spinach. My husband always takes the leftovers for lunch and if I am lucky leaves enough for me.

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30 users found this review helpful