I've made this many times with complete success. It's a nice, easy recipe. I do use a little butter instead of the spray and sometimes I'll add a touch of vanilla to it, depending on what I'm topping them with. I use a blender to get the batter very smooth and then let it sit in the fridge for an hour before making it, sometimes even overnight just to make sure that every bit of flour is absorbed. This is an essential step, and you won't get a floury taste. It's very important to use a high quality pan, I use a 10" cast iron pan and heat it on med/high and melt the butter. Pour the batter in and immediately swirl it to fully cover the bottom. It only takes about 1 minute before it's dry enough to turn and then maybe, MAYBE 15 seconds on the flip side. Just tilt your pan over and the crepes slide right off onto your plate. SammySam, this is a great recipe I'v used for a long time, thank you!
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I've made this many times with complete success. It's a nice, easy recipe. I do use a little...