Fantastic! This is my go-to dessert when we have guests over! I make the crepes a day or two in advance and just heat them up in the oven prior to serving! We fill them with mixed berries and chocolate sauce! Yum! Thanks Bergy for another great recipe!
This is the best crepe recipe I've ever tried, and I've tried a bunch. This was easy to make and easy to use. I didn't have enough time to chill it for an hour, and it still was perfect. And, of course, they tasted heavenly. This will now be my standard crepe recipe. Thanks Bergy!
fantastic recipe. so much easier than my old crepe batter. have successfully made vegan by using margarine and coconut milk; also added a little vanilla. ice cream filling with a drizzle of chocolate syrup - yum! guests are so impressed! used a small cast-iron frypan which i did have to brush with a little melted margarine or olive oil every 5-6 crepes, mostly at the beginning. thank you so much for this great recipe!
Easy and oh so good, as with all of Bergy's recipes. This made for a special Birthday Breakfast for a special little boy and it was a huge hit. Filled with Chocolate Bavarian cream and topped with fresh home made whip cream. What a great breakfast for those special occasions. I didn't have a crepe pan so just used a small fry pan and it work fine
best crepe recipe i have ever tried.
Perfect wafer thin crepes! Thanks.
These were wonderful. I didn't refrigerate them and I added vanilla to the recipe. They worked wonderfully.
These were great! I added a little salt and vanilla. I forgot to add the sugar and they were still good. Would definitely make again.
I had never made crepes before. This recipe was so easy and it worked. I read the reviews and tried a tweak. I left the sugar out and added a pinch of salt. Served the crepes wrapped around prawns and scallops with Marie Rose Sauce (Recipe 232904) Worked a treat then with about half the batter remaining added 1 tbs of sugar and 1/2 tsp of vanilla gave it a whiz in blender "et voila!" dessert crepe with filling of Strawberry Conserve (Recipe 299236) and vanilla icecream - squeeze of lemon and dash of white sugar on top. Fabulous! So this recipe is misnamed it is the basis for savoury and dessert crepes and works a treat. Two problems for a beginner. 1 judging how much extra milk to add to maintain runny consistency - took it a little bit at a time, and 2 how to tell whether the pan was hot enough. Someone might help with that please. Thanks Bergy, this is a beaut - definite keeper. Regards, John
This is pretty much the recipe I have used for years when making dessert crepes. It is so easy and quick. The crepes turned out perfect and were used to make Banana-Berry Crepes. For half a recipe the yield was 10, right on the money.