Dessert Crepes

I don’t know how you got my Dutch Master Grandmother’s recipe for crepes, but you mastered it!! One caviet, she would dump the ingredients into a Mason jar, shake the Dickens out of it and put it into the fridge overnight before cooking the crepes. I’m 78 and had forgotten the ratios, they were most important to her and I now remember, thank you so very much!❤️

Amazing and extremely simple

AMAZING RECIPE! Use as directed and add 1 teaspoon of Vanilla for a little extra flare! Love these comforting crepes with whipped cream, bananas strawberrries powdered sugar and chocolate chips!

So simple and delicious!

I didn’t have any problems making these – they were on the eggy side but great and easy to make. I filled them with Nutella and my 7 year old (who helped me make the crepes) went nuts over it. I prefer butter over Pam. It wasn’t as good as Paris, but these are pretty good!

all i can say is yummmmmmmmm

Bon appétit!

Perfect! I make mine a bit thicker than most people because I’m not that coordinated when flipping. For me they made about 8 medium sized crepes. I didn’t modify the recipe at all. Yes, they taste egg-y. I thought that was the way crepes are supposed to be. I use a tiny bit of butter (about a quarter of a pat) in a good Teflon pan at a low temp. You can just fill them with a thin coating of a good quality jam or jelly and they are great. I used seedless blackberry and have used lemon curd in the past.

I had to reduce the number of eggs to 2 eggs per cup of all purpose flour. I prepared it once with 4 eggs and it give the crepes a distnct omelette taste. I chose to serve it with ice-cream, fruits (berries and bananas) topped with caramel and sea salt.

I doubled the recipe for a party, reduced by 1 egg, used a non dairy creamer, added premium vanilla, and about 2 tablespoons more of sugar. Out of this world good, without as much dairy.

I have several recipes for crepes and this one is best! I use 1 Tb of sugar instead of the two (personal preference). It makes 3 cups of batter and if you use a 1/4 c measure, you get 12 crepes using an omelet pan. Since there is only 2 of us, I save batter after making 6 for the next morning. I stuff with cream cheese fluff or peanut butter and top with pulsed strawberries, perhaps chocolate syrup drizzle, sometimes banana on top of all. Cooking: 1st one takes a tad longer. Heat your pan 1st and use a tad of cooking spray just for the first one. They come out browned one side, flip, do not cook as long, little brown spots is good. There is a video on Allrecipes with this recipe. Thank you!

Base recipe is okay, but mine kept tasting too eggy for me so I dropped the egg amount to two and they were much better!

This recipe is really nice and tasty! But if the you add less eggs in it I am sure it will be amazing!! Thanks for sharing!

I am always struggling to find non-meat dinners for Fridays during Lent, and after a few weeks of plain pizza (there is no such thing as “cheese” pizza as all pizza has crust, sauce and cheese (extra cheese is a topping)), pancakes and waffles, I decided to go with crepes. These are yummy! I added a little vanilla and just a sprinkle of cinnamon to the batter per some of the other comments. I put out a DIY bar of sliced strawberries, chocolate chips, marshmallow fluff, Nutella and whipped cream to fill them. They were gobbled up by all my picky eaters. Will make again for sure.

Pretty easy to make, and they turned out great! I didn’t have a crepe pan, so I used a small frying pan and I ended up with WAY more than 8. They do cook really quickly so you have to pay close attention so they don’t burn. They don’t have to be dessert, you could make them for breakfast too, just as long as you don’t put to many sugary toppings on it. We topped them with peanut butter, bananas, melted raw honey, powdered sugar, and a drizzle of chocolate sauce. Absolutely delicious! Great recipe! Thank you so much.

Normally, when I want to make crepes I click on the first recipe on Google and hope it works. From now on, I’ll be returning to this one. This recipe is amazing — lots of eggs gives it a slightly rubbery texture, which I really like in crepes. Plus, the sugar and salt keeps them from tasting too bland. In the future, I might add a bit of vanilla extract, but they are perfect as is.

Not bad but definitely not better than the French recipes I’ve followed. This one is too greasy (too much butter) and you can taste the egg. The texture is thicker and less elastic than a typical Parisian crepe.

omg this was my first time making crepes outside of school and wow they turned out really well! at the start i was a little discouraged because i was having a lot of trouble flipping them, but then i figured out a way to do it that worked perfectly.

These were SO EASY and turned out AMAZING!! I had never made crêpes before, and honestly never had the desire until my 13yr old got a wild hair out of the blue and insisted we make these for breakfast. I had all the ingredients on hand but did have to run to the store for cream cheese and fresh strawberries after finding this incredibly simple cream cheese crepe filling recipe (www.iheartnaptime.net/crepe-filling). Homemade whipped cream only takes a minute, another minute or 2 for the filling and slicing up strawberries, and while the crepes are made one at a time they only take 1-2minutes each (I kept them warm on a cookie sheet in the oven), the whole thing was very fast and the result was a delightfully decadent but light and fluffy dessert/breakfast of restaurant-quality Strawberry Cheesecake Crêpes that my whole family adored! Will definitely be making these again, and again, and again! Apple-cinnamon crêpes, blueberry cream crêpes, scrambled eggs & bell pepper crêpes, the list is endless!

They are really good but I added vanilla and about 5tbsp of sugar and a bit more flour

Super yummy! Best crepe recipe ever. Very easy to make.