By MizzNezz on January 29, 2002
Photo by Chef*Lee
Photo by Chef*Lee
"You can do SO much with a crepe. Make many different desserts."
Serving Size: 1 (597 g)
Servings Per Recipe: 1
"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 :)"
"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."
"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."
"Inez - WOW! I made these & filled them w/ strawberries & cream - recipe #18931. 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!"
"This is a great recipe!! I used them to make "Chicken and Dill Crepes" and my husband loved them .. I had some with jam and they were very good!! thanks!"
"This recipe was great! This is my husband's favorite breakfast food, so I took a chance (okay..HUGE risk..) by making these this morning for our 7 year anniversary. First time in 7 years I've made them right! (Either that or he's just being nice because it's our anniversary :p ) The only tips I have:
1. Oil in the pan does NOT work well. Causes separation between batter making it difficult to spread in pan effectively. Pam worked much better.
2. If you have trouble getting the crepe out of the pan, let it cool down a bit. I found this out by accident when almost giving up on making them & walked away with one it the pan on a back burner. Viola! ever since
3. Start with a high heat pan...then bring it down to a low/very low med. The batter will spread more evenly, cook more even, prevent crisp edges and allow you to remove them much easier!
Thanks again for making it a great anniversary morning! (FYI, our filling was 1/2 C. low fat vanilla yogurt mixed with 2 tbs. homeade berry jam...yuuuumy)"
"Good basic recipe. I just placed all ingredients in a blender to mix, and just poured about 2 Tbsp in my 6 inch crepe pan. I was cooking them only for me, so I only made three crepes, then placed the mixer jar in the fridge. The next morning I was able to use the left over mix again for more crepes. The ingredients did separate, but I just pulsed it on the blender for a few seconds and it was as good as new, it tasted great. So it can be made the day before if you are looking for an easy breakfast. For fillings I tried : dulce de leche, nutella and strawberries, nutella and banana, cinammon and sugar, maple syrup. I will likely add some creme anglaise next time, and maybe try some savory type of filling like left over chicken and asparagus with some kind of white sauce like hollandaise sauce. Thanks for sharing."
"Flavor and texture were great, directions were clear and easy, and my 2.5 year old twin sons loved them (I stuffed one with a mixture of cream cheese and peanut butter and added banana sices, and the other with a blintz-y mix of cream cheese,sour cream, and blackberry jelly). Now I just have to work on learning to cook them! This was my first time making crepes, and I couldnt have found a better recipe. Thankyou!"
"Perfect crepes!! It was my first time making crepes and they were just awesome. I filled them with a mix of sauteed onions, chicken, bechamel sauce, and some herbs. Then, put it in the oven and they came out fantastic :-) Thanks!"
"So easy and simple yet so very very tasty.Sprinkled sugar and lemon juice on top=English style pancake!!! My children devoured them. One day I will try savory filling."
"These were awesome!! I filled them with vanilla yogurt & bananas & my significant other filled his with peanut butter, raisins, walnust & apples! They turned out perfectly- I will definately make these again- thank you MizzNezz!!!!"
"amazing and simple"
"I was once brave and tried crepes in a popular breakfast restaurant. They did not turn out to be as wonderful as I thought they would. I vowed to learn to make them at home. Little did I know, there is nothing to learn! I chose this recipe because I only had two eggs and the others called for more. They turned out wonderful. I have a Pampered Chef small saute pan that is the perfect size for making crepes. One problem -- crepes with strawberries and whipped cream are now my husbands favorite and most requested breakfast!! "
"These have the greatest flavor, MizzNezz! We've had them a few times already, with a bit of butter and brown sugar rolled up in the center, just for a touch of sweetness, and fresh strawberries on the side. mmmmm mmmmm good! Too good! I want to have them every Sunday morning! Thanks for the recipe!"
"these are brilliant!!love them!the consistency and texture is perfect.i added a bit of cinammon into the batter.definitely a must try.zero defects on this recipe."
"I awoke to the smell of pancakes but to surprise my 11 year old daughter had ventured off to make crepes- something I love but never tried to make. The crepes came out lovely and couldn't have been easier to make. So I say if an 11 year old can make these you can also be a success at making these delicious crepes. We spread a teaspoon of apricot preserves then loaded strawberries and raspberries in them and topped with whipped cream. This will go in the family recipe book of keepers. THANK YOU so much."
"I'd never made a crepe before and these were SO easy and SO good. I used melted butter in place of the oil and melted 1 tsp of butter in the pan to grease each time I made a crepe. I did a variety of fillings, from leftover artichoke dip, roasted red peppers and smoked turkey, to ham, cheddar and spinach. (I baked these in the oven @ 350* for 10 minutes after filling.) I also did a couple of sweet variations: nutella and banana and raspberry jam and white chocolate. All wonderful!"
"Miss Nez!!! I can not believe I made a crepe! Thank you so much for sharing this recipe. I just had my very first crepe in Paris in October 2010, and this morning, you provided me the opportunity to share that experience with my children! Yummy yummy nutella-covered thank yous from the Paterson family!
I followed the recipe exactly. It was so easy, and worked so perfectly despite my nerves that somehow, someway I was going to mess it up. It just couldn't be as easy as you make it sound...could it? Yes!"
"In order to have the best crêpes ever, prepare the batter 1 or 2 hours before. More ideas to have some original fillings on best of french food website."
"this recipe is amazing!! was my first attempt at crepes and they turned out perfectly....thanks for posting"