This were really greasy, rubbery and kind of an odd, sickly yellow/brown color. The batter was also WAY too thick for crepe batter. I put a spoonful in the pan and it wouldn't move when I tried to swirl it around. When you make crepes, you're not supposed to spread the batter it should spread easily and leave a thin layer in the pan. Even after I added an extra half cup of milk it was still really thick and greasy. I made 4 "crepes" thinking maybe I had added more oil than I thought to the pan and they were just sucking it up. After the 4th crepe came out as oily as the first, I ditched the rest of the batter and just added vanilla to a recipe I have used before. The taste of these was ok, but the texture was more rubber pancake than delicate crepe.
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This were really greasy, rubbery and kind of an odd, sickly yellow/brown color. The batter was...