168 Reviews of Crepes

From: diamonds4heather

On May 13, 2002

These were PERFECT! My SO said these were better than any he has ever had in a restaurant. I used some sliced fresh strawberries and powdered sugrar and whipped cream. This was a great Saturday breakfast. Actually, I have been asked to make them again tomorrow morning! I prefered the ones I cooked until just doughy, not crispy. I am going to try them tomorrow with an apple filling (cooked with some brown sugar and cinnamon).I bet they will be great also. Thanks Inez

From: love-to-cook

On May 16, 2004

This is a great crepe recipe. I made mine with a savoury brocolli and cream cheese filling. Super good. I also recommend putting the batter through a fine seive to ensure a lump free batter without much effort. Thanks!

From: Wikipedia

On Aug 25, 2006

These crêpes are so wonderful; I usually have to make a double batch to keep up with the demand. I like to substitute a teaspoon of butter (melted) for the oil. I also find it easier to use two bowls, one for the flour, and one for the liquid ingredients. This way you can pour in the liquid mixture into the flour gradually, thusly eliminate lumps. We use a mixture of sugar and lemon juice for our crêpes, and they taste delicious!

From: WJKing

On Feb 23, 2003

Inez - WOW! I made these & filled them w/ strawberries & cream - Strawberries & Cream Crepes. These were a SERIOUS hit! I doubled the recipe for 5 people - and had only 2 leftover crepes. WOW! These made a delightful breakfast, served w/ juice, coffee, a variety tray of gourmet cheeses, smoky mini sausage links & fresh fruit. THANK you for sharing! This is a keeper - and I had lost my favorite Better Homes & Garden crepe recipe. I think this is almost identical - Thanks again! MMMMMMMMMMMMMMmmmmmmmmmm!

From: Jann Edwards

On Feb 27, 2006

This was my first time to make crepes and they turned out beautifully! I sifted the flour into a mixing bowl and mixed the other ingredients in a large measuring cup. I added the wet ingredients slowly to the flour, wisking all the while. No lumps at all. I measured each 2 TBL of batter with a 1/8 cup dry measuring cup and the recipe made 17 crepes. I sprayed my 6 inch skillet with Pam before starting the crepes, and sprayed it again 2-3 times during the process. Thank you so much for posting this recipe!

From: ~Leanne~

On Apr 13, 2003

I haven't had crepes since my grandma passed away almost 4 years ago, because I could never find a recipe like hers. I tried yours this morning and it tasted exactly like hers. Thank you for posting such a wonderful, easy recipe. It really did bring back alot of good memories for me, we will definately be having these again. I had mine with strawberries and whipped cream, they were to die for. Thanks again.

From: TnuSami

On Jun 18, 2006

Wow!! So quick & easy!! My husband was SO happy!!! We filled them with strawberries, blackberries, whipped cream & sweetened cream cheese (1/4 c. sugar mixed with 8 oz. cream cheese), and they were wonderful!! We felt like we were back at a little French cafe where we once ate!! Edited to add that we continue to make this on a regular basis, especially when I want to treat my DH on the weekends! We have also tried lite cream cheese in the sweetened cream cheese, and can't tell a difference! Thank you for one of our favorite recipes!!

From: Joygi

On Nov 16, 2002

These are really the best crepes I ever made. For breakfast I did fruit and for dinner, we used the leftover batter for cheese crepes. I did add about 2 teaspoons of sugar.

From: Anme

On Apr 26, 2007

Fast and easy, just the way I like my recipes! I have used this multiple times, but since I only need one or two at a time I place the rest of the batch in a freezer bag (layering paper towels between each crepe) then place in the freezer with no problems. I just take a few out of a freezer bag, then heat them up in the microwave and they are as good as new.

From: Nitya Dhakar

On Oct 20, 2003

amazing and simple