The was the first time I ever made my own crepes, and I'm glad I did. It was a lot easier than I thought it would be. And I used the crepes to make Crepes Florentine, Crepes Florentine, for a fabulous lunch. My only comment is that the recipe instructions don't give any guidance in how much batter to use and how long to cook them. It might be intuitive to others, but for someone like me attempting crepes for the first time, I had to "wing it". I discovered that I needed to add a about 1/8 cup more water for the proper batter consistency. And I used 1/2 cup of batter for each crepe, cooking them about 2 minutes on the first side (until the top lost its glossy appearance) and flipped them and cooked the other side about 1 minute or so. They were much easier than I thought they'd be. Thank you for sharing your recipe, JHargrove. Made for Spring 2013 Pick-A-Chef.