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This is one of my favorite recipes. It's best to make the batter at least 30 minutes ahead so the flour can absorb all the moisture before you start cooking the crepes.—Taste of Home Test Kitchen, Greendale, Wisconsin
This recipe is:
Quick
Nutritional Analysis: 1 serving equals 79 calories, 4 g fat (2 g saturated fat), 61 mg cholesterol, 65 mg sodium, 8 g carbohydrate, trace fiber, 3 g protein.
Originally published as Basic Crepes in Taste of Home February/March 2001, p12
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Reviewed on May. 03, 2012 by alenaann
Very good!
Reviewed on Nov. 03, 2011 by theboyz
These are the tastiest, most easy crepes I have ever made. I have used this recipe many times while cooking in a diner and it has never failed me
Reviewed on Sep. 26, 2011 by kengrants
Too eggy. I've used other recipes that only use the egg whites and they're much better. These were ok tasting and easy to make... but I won't be making this recipe again.
Reviewed on Jul. 25, 2011 by tracy977
This was a lot easier to make than I expected. (I've been intimidated to try crepes!). We preferred ours filled with peanut butter...definitely going to make these again!
Reviewed on Apr. 02, 2011 by Katie Rae
Easy and fun! Tasted a little eggy, but I put sugar and cinnamon on top and it made it taste delicious!!
Reviewed on Mar. 23, 2011 by bake4all
These were delicious! I was looking for something different to make use of leftover roasted chicken, and the filling on the next page, "Hubby's Favorite Crepes," was just right! Since this makes so many crepes, I'll be experimenting with other fillings as well. Merci! (thanks) for sharing!
Reviewed on Feb. 10, 2011 by melodious88
I didn't let the crepes cool before eating. This is a great basic recipe for crepes, though. They turned out great!
Reviewed on Apr. 02, 2010 by carolclev
These are really easy and my whole family loves them. We don't let them cool. We put various topping on them and serve them immediately.
Reviewed on Oct. 26, 2009 by tbooher
very easy to make and tasty!
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