Great recipe, with ONE exception: I initially followed the directions to whisk the flour/eggs then add the wet ingredients, but this left me with VERY lumpy unusable batter. Doing the reverse - mixing the eggs & wet stuff then sifting in the flour - worked way better.
BRILLIANT BASIC CREPES.
This is a scrumptious recipe for thin, delicious German style pancakes. I'm a professional musician and recording artist, and I often find myself in the kitchens of recording studios, trying to make something edible from the staple ingredients studios keep in their kitchens. Well, this recipe is it!!! Everyone has milk, eggs, salt, butter, and flour in their kitchen, and these babies whip up like a charm! Even the batter will keep in the fridge for a few days. Personally, I like to throw in about a third cup of granulated sugar and a quarter cup of powdered sugar to make them sweet and a little crispy around the edges. Just be sure to put a fresh dab of butter in the pan before pouring the batter each time. I've tried countless pancake/crepe recipes, and nothing really impressed me until this one. I recommend it most enthusiastically!
Christine Anderson
MMM! best crepe recipe ever! one of my favorite breakfast recipes! I often make an apple cinnamon mixture (fry together 1 tbsp butter, 1 apple chopped fine, a pinch of each cinnamon and nutmeg, and 1 tbsp powdered sugar, until apple pieces are soft.) and roll it inside the crepes! Delicious!
I had a hard time wrapping my brain around the flour + eggs, then other ingredients....so I just did what I always do....wet stuff blended, then dry stuff added to it. They have turned out great every time I have made them. A touch of sugar and vanilla makes great sweet crepes...some pepper and herbs make great veggie crepes. BOTH are great for breakfast! I almost always double or triple this recipe, and it keeps well in the fridge.
super recipe! I live in Europe and got tired of buying the already prepared just add water mixes so I tried this one out! REALLY REALLY easy!
I find a good trick if using a non stick pan is to shake it back and forth with the handle now and then- when the crepe begins to slip back and forth it is done on the primary side so you flip and really quickly do the other side or it gets rubbery.
Wonderful! Two modifications: 1 t vanilla, and more water until the batter was "crepe" consistency.
Someone tell me what I did wrong please! I prepared the batter from the previous suggestions and it came out beautifully, no lumps, but when I put it in the well-oiled pan, it just turned into scrambled eggs! I had to throw it out! It can't be the recipe because all of these reviews, so maybe it was the pan, the spatula.......I don't know! Help! (SMILE)
I used this recipe for my french class for our Christmas party. I added to it thawed strawberries--whole and sliced, melted semi-sweet chocolate (and some unmelted on top!!), and a frosting consisting of powdered sugar, cream cheese, milk, and vanilla extract. It was such a hit, there were no complaints and the other teachers who got in on our festivities enjoyed them as well!!!!!
My children love these!
I too added Orange peel and Grand Marnier(SP?).
I also let the batter sit for a couple of minutes after all the ingrediants were mixed together!
We had them with powdered sugar and diffrent flavored jams!
TO DIE FOR!!!
Emily
