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Fantastic! Finally a super fast and simple recipe! I was able to modify this to fit my dietary restrictions using oat flour, almond milk, and coconut sugar, used a tad of coconut oil in the pan, and the result still came out perfect.<br/><br/>For people who had trouble getting the right consistency, I beat the egg/milk first with the rest of the ingredients, then slowly added flour until I got it just how I wanted it. Pour it in the pan and spread it around super fast because it cooks quick!<br/><br/>I'm a French girl so I love my crepes and was very pleased with how these came out. I made a savory version last night (instead of sugar I added a bit more salt) filled with greens, sliced turkey, emmental, and tomato bruschetta... and this morning made a sweet version with cinnamon-apple filling. Oh yummm.
These were really tasty. I put chocolate chips and sugar. Also in another crepe I used Nutella and man this is GREAT
wow this is a very easy recipe that is super yummy! just mix the ingredients all at once and put them on the pan. i loved it and i will mos def make it again. thanks!
Perfect! I too doubled the recipe with no trouble and they're as good as our IHOP. For an easy filling, I used a Philadelphia cream cheese mini in strawberry flavor and a drizzle of strawberry syrup. So freakin' good!
wonderful! I think it comes out better when you mix it REALLY well. I dont have a blender but I really whipped it with a fork :)
This was probably the best and easiest version I've ever made. I didn't have to let it sit for awhile and as follows it was perfect for one crepe. I doubled it and successfully made two. Thanks for sharing...this'll probably be my keeper recipe of all time :)
I was searching for a crepe recipe without butter, and this one is PERFECT. It's so delicious and simple. I filled it with nutella, raspberry jam, and topped it with some cinnamon -perfect, thanks!
Pretty darn close to the fabulous crepes I first had at an Orlando IHOP (yes! IHOP!) about 5 years ago when they had the ones from the different countries, each with its own flavor pairing (Swedish-lingonberry, French-orange, German-lemon). Despite numerous return trips to hometown IHOPs in search of "the perfect crepes" I'd had in Orlando, they all came out soggy, limp, brownish and matte (not golden and semiglossy like that first wonderful batch). I'm tempted to march down to the nearest IHOP armed with my single crepe to show them how it's done! I might tweak the recipe some first since these were still a tad too "eggy" and not quite as thin as I'd like. Now if only someone could tell me how to make IHOPs lemon butter (I'm sure it's just butter, powdered sugar and lemon juice - but in what quantities/ratio??).
this was extremely easy for those times when you want "a little something"... but i think i had a tad too much flour and mine also did not get quite thin enough. overall though, good flavor. i wish i would had some fruit, but i settled for chocolate syrup and powdered sugar (how can you go wrong with chocolate!) made for pick a chef fall 2008.
What a simple little recipe! This turned out pretty great! (Although mine was just a little too thick, because I used a small frying pan and the batter didn't get the chance to spread out enough to achieve that crepe thinness. Next time I will either buy a crepe pan or just use a small flat bottomed saucepan/omelet pan instead. =) My fault, not yours.) I didn't change anything on the recipe and served it with half strawberry syrup and the other rolled with chocolate frosting in the center. Very good! Thank you!