Vanilla Crepes

Perfect! I make this every weekend! I use 3 whole eggs. Tips: Sift your flour our use a sieve when the batter is done to take out the flour chunks for a smoother consistency. Also measure the flour by using a spoon to pour it into the cup. If you scoop a measuring cup, it packs the flour and you get a doughy crepe. Find the right temp! When you first pour the batter, it shouldn't wrinkle too much when spreading, or your pan is too hot. No dalmation spotted crepes! Technique! Pour your batter on a very lightly greased pan (short spray of Pam is fine) You know you're ready to flip it when the edges begin to curl, the middle batter isn't glossy and wet looking, and you can shake the pan to move the crepe. Use a large thin spatula, flip, and cook another 15 seconds. Pick up the pan and slide the crepe onto a plate. When you're ready to make another crepe, don't set your pan on the burner for more than a few seconds, or it gets too hot. 1/3 c. for a 9" skillet is perfect. I serve mine with strawberry compote and cottage cheese. Yum!

My boyfriend and his sister thought these were absolutely perfect. I used a variation of a recipe that another reviewer posted for the filling (8 oz cream cheese, 1 cup of powdered sugar, 4 tbsp butter, 1 tbsp dark corn syrup, and 1/2 tsp vanilla). I also used the method posted by the first reviewer, they could not have turned out more perfectly. This recipe gets 5 stars hands down.

Well, I took the advice of others right off the bat. I added a little more milk and less butter and vanilla. They turned out perfectly. I might try creaming the egg yolks next time to see if I like that texture better. We made some awsome cream cheese filling for them. 8 oz cream cheese, 1 cup of powdered sugar, 4 tbs butter, and 1 tbs hazelnut syrup. Some pecans added to the crepes with this filling give it a good texture and a little bit nuttier flavor. Best crepes I've ever had with the small changes.

REALLY good. That is a direct quote from my kids. My 2 cents-- I threw all my ingredients into the blender and poured from there... much easier.

I just loved this recipe. It was so simple and delicious. The only change I owould make is that I found the batter just a bit thick so I added about 2-3 tablespoons more milk. I will definantly make this again. Thanks!

I tell you what, I lived in Germany for 6 years and have become a 'crepe specialist';) I could not have told you the difference between these crepes and the ones I ate fresh out of the stands in Frankfurt. I used Nutella as the filling on the inside..heaven! Thanks so much for this recipe! Brings back fantastic memories.

Didn't have a problem with greasiness in our house; strange. We did add the additional half cup of milk to make this more pourable, and the crepes were universally loved by our three boys!

These are the greasiest crepes I have ever tasted!!! Next time I think that I'll try 1 Tbls of butter instead of five. Had to pat each one of them with paper towels to make them less greasy than the bacon I cooked. Definitely 2 cups of milk. The vanilla was a nice touch.