Thanks for sharing! So easy to make. I filled it with chicken and next I'm gonna try it out as a dessert.
these were perfect!
I just made these crepes this morning for breakfast with cream cheese, pwd sugar and homemade blackberry jam filling!!!! After having not made crepes for probably at least 20 years, I found this recipe easy and fast. I did use real butter to cook crepes in.... the possibilities are endless for the fillings. They are not sweet like some recipes, so, you could stuff them with fresh spinach, cream cheese and chicken..... the possibilities are endless... Great Recipe!!
Definetly a Keeper! Delicious!
Simple, easy, delightful. I made these this morning for the first time, and they came out beautifully. I blended the ingredients to get a smoother batter, and that went great as well. For filling/topping, i put about 2 C fresh blueberries into the blender along with 2 T sugar, then brought to a slow boil before removing from heat. The wife loved it, and I'll be doing this again - maybe strawberries next time...
Worked out just right, I double everything
These were really great. Once I found a good temperature, it was so easy to turn out gorgeous crepes. I ended up using a ten inch non-stick skillet (since that was all I had available at the time), so having the heat high enough was of essence, to easily flip them. I stuffed mine with frozen eggnog (it has a high enough fat content that it freezes nicely, making a sort of sorbet or ice cream) and sliced bananas, then topped them with whipped cream and nutmeg. They were delicious, and I will definitely be making them again! :)
AMAZING! My only problem was I couldn't cook them as fast as my husband and kids ate them!
Yep, this is another MizzNezz winning recipe! My DH is the designated crepe maker in the family (he's French after all). Last night, I decided to give it a go & used this recipe. This crepe version could not have been simpler to follow & the results were so delicious. I actually preferred this over his & I think it must have been the additional egg that this recipe calls for. I also chose not to spread the batter too thin on the skillet; finding instead that I really liked them just a wee bit thicker (than I am used to). My favorite filling has always been a little Brummel & Brown with a sprinkling of sugar. If I am ever lucky enough to have any leftovers, I would also like to try this with a savory filling, too. Thanks so much!