Reviewed: Feb. 23, 2013

wow! this recipe is really amazing, just made it, it was delicious!!! at first it was a little hard to flip, but i let it cook longer and it was perfect!

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Reviewer:

ninushpninush

Reviewed: Feb. 18, 2013

The taste is ok, but a little doughy. Next time I'll use less flour. I didn't put the batter in the fridge. I had no problem flipping them.

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Reviewer:

Dianna

Reviewed: Nov. 22, 2012

We just found out my daughter is allergic to milk and eggs, this was a great substitute for crepes made with eggs and milk. I only added a heaping teaspoon of sugar and no syrup. I didn't want a crepe that sweet. I cooked them slowly and they were nice and tender with great flavor. My daughter didn't even notice they were different. We had a strawberry topping with them, she had hers without the cheese filling.

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Reviewer:

kismet

Reviewed: Oct. 29, 2012

Ok but not great. Too greasy and breaks easily.

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coockiejr

Reviewed: Jul. 24, 2012

Very good, didn't miss the eggs at all. I used evaporated milk, real butter, and half molasses and half agave sweetener, no sugar. I don't eat vegan, I just didn't have any eggs, so this was a good alternative recipe.

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3 users found this review helpful

Reviewer:

fondukes

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Reviewed: May 31, 2012

These were really excellent and will come out of the pan if they are ready, if they aren't ready they will make a mess. We will make these again.

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Reviewer:

fruitgirly

Reviewed: Feb. 28, 2012

I dont usually rate recipes but these crepes were outstanding!! I looove when I find a good egg/dairy free recipe and this one is by far my new fave!! I followed the recipe exactly and made the batter at night and cooked them in the morning. I cooked them on medium heat and used a spatula and butter knife to flip them and they were PERFECT :-)

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Reviewer:

pink_jade05

Reviewed: Feb. 27, 2012

SOOO GOOOOOD!!! I waited the night to let it set, and I added half of a mashed up banana and some crushed up pecans and tons of cinnamon to the mixture and it tastes AMAZING!

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Reviewer:

meestimoore

Reviewed: Sep. 3, 2011

I used regular milk and butter bc I don't prefer soy and am not vegan, we were out of eggs and I wanted crepes! These were fabulous! I couldn't tell a difference. I suggest powdered sugar and a squirt of lemon juice. It's YuM!!!

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Reviewer:

NRBokemeyer

Living In: Jacksonville, Florida, USA

Reviewed: Aug. 20, 2011

Superb! But I must warn all of you about to make this- for your own sakes and the sake of you sanity make double the amount. I have two kids under the ages of 4 and then there is me and their father- well as fast as I could cook em, the crepes dissapeared as fast as they cooled. Then I had to deal with can we have more.! I actually removed the sugar and replaced it with date syrup- it worked a treat and no one knew. I also used wholeground wheat which gave it an added nutty flavour. We are not vegan and used norwegian butter- the taste was out of this world. Oh and a drizzle of chocolate syrup well that just made it fly into the realms of Michelin Stars Thank you and now to make a tripple batch...

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