By love4culinary on February 28, 2003
Photo by love4culinary
Photo by love4culinary
"I have made these with my 'second mom' many times...and they bring back fond memories. Thats why I wanted to share them with YOU!"
Serving Size: 1 (437 g)
Servings Per Recipe: 1
"Fantastic recipe. So much easier not flipping them over. I added vanilla for dessert crepes.
I mix mine differently. I let the butter cool and slowly add it to the eggs while whisking the whole time to not cook the eggs. Then I add the milk, this makes a more smooth batter. I let the batter rest for at least 1 hour, preferably wait overnight, and then use it. Much easier to handle when it has time to rest. Omit the sugar and change things up for a savory crepe."
"I make a low-fat version of this recipe every Sunday. It's become a family tradition. My modifications: I use Splenda instead of sugar. I use skim milk instead of regular milk. I use egg beaters instead of eggs. I skip the butter entirely (used to use a substitute, but I just don't find it necessary). I add cocoa to the recipe, approximately 1 tbsp, to add a richer, chocolate flavor. I've made both the full-fat version and the low-fat version, and as the low-fat is a bit lighter, my family seems to prefer it (then again, we're all pretty accustomed to lighter tastes, so if you're used to heavier foods, I'm sure you'd prefer the full-fat version)."
"I had never made crepes before, but wanted to try and this recipe looked easy. Boy, is it ever. And the crepes were absolutely delicious even though I omitted the butter and used 1 percent milk. Next time, which will be today, I think I'll cut out the sugar, too, since I'll probably use some savory fillings rather than sweet. Thanks for a recipe that will become a standard in our house."
"I was really impressed with the way this made the perfect crepe. I only had one mistake and that was because the pan was too hot. I would take the pan off the heat in between crepes to allow it to cool and then pour the fresh batter in. I did have to add oil one time as well. I just used the Crisco spray on the pan and it worked great. Anyway made a very nice Chrstmas crepe with mixed berries. Thank you!"
"great recipe. I only used 1Tbsp of sugar and about half the butter.. and still turned out great. I always eat these with maple syrup like my French Canadian grandmother used to do. mmm."
"Awesome recipe !!!! Very easy to make thanks for the no flip tip !!!!"
"extremely easy and super delicious! Will keep this recipe. thank you!"
"Wow, this is a dangerous recipe for me to have! I'm not the best at making pancakes but these were actually easier to make and turned out just right. I love that you don't need to flip them! I filled half with nutella and bananas and the other half with cream cheese and berries."
"Made perfect crepes! But how do you use 2 1/2 eggs..lol. Just use 2."
"Thanks to your recipe, DH and I had a fantastic Sunday breakfast. We filled ours with a cottage cheese crepe filling and topped with lingonberry jam. So, so good. Thanks for posting!"
"Delicious. I made the crepes with fresh eggs. Mmmmm. Thanks for the recipe."
"Oh my gosh! Amazingly easy and quick. I used 1/2 cup whole wheat and 1/4 cup unbleached white. Filled these with vanilla yogurt and sliced peaches."
"Ok, Ok, ok...I'm Stuffed after enjoying this self-made delicacy filled with ice cream and topped with sliced bananas, butterscotch, sugar and whipped cream. The crepe by itself is just perfect and came out exactly as stated in the recipe. Thank you for sharing this!"
"Very easy to make and turned out very well. We subbed whole wheat and used unsweetened vanilla soy milk. We read on other recipes that resting the batter in the fridge is helpful, so we did that for 30 minutes. This was our first time making crepes, and we thoroughly enjoyed them!"
"Excellent recipe! Very easy to make. Thank you."
"Excellent crepes recipe! Thank you for sharing."
"Excellent with bananas topped with chocolate syrup, made this the second time. My family loved this! This recipe is a winner!"
"These tasted great! Great and a little sweet, perfect for desserts. Thank you!"