Wonderful recipe! Our family raved and wanted seconds! As one reviewer suggested, let the batter sit at room temperature for about an hour. Great idea! I doubled the recipe, and every single crepe was perfect! I used Pam cooking spray only for the first crepe. If you have a good unscatched fry pan, you'll have success! I used a small ladle to scoop the batter in the pan. The batter will be thin. That creates a nice thin delicate crepe. After pouring the batter in, pick the pan up and swirl the batter around. Use medium high heat. The edges will start to turn a light brown. Stay next to the stove....do a few exercises in between each crepe! These cook fast! 30 seconds on the first side and approx. 20 on the next side. I used a hand mixer to blend all of the ingredients together. I used 7 eggs when I doubled the recipe because they were extra large. Did not use vanilla, as some reviewers suggested. The flavor is already perfect! Omit the sugar if making these for a main dish crepe. I filled the inside with vanilla pudding, rolled the crepe, zig zagged a string of chocolate across the plate, put a spoonful of raspberries then a dollop of whipping cream and for the final touch....sprinkle some powdered sugar! It was a huge crowd pleaser! I even transported all the ready made ingrdients in separate containers, including the crepes, and they did not stick together! Warmed in oven for a few minutes.....toppings....PERFECT!!!!!
Was this review helpful?
1 user found this review helpful
Wonderful recipe! Our family raved and wanted seconds! As one reviewer suggested, let the...