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Recipe Reviews
Zosia from Toronto, ON
After trying several, this has become my go-to crepe recipe.
The batter comes together quickly but must sit for 1 hour before cooking. I usually make the batter in a blender and refrigerate overnight.
The recipe uses far less butter than some, but enough that even the sweet crepes don't stick to the pan (I use a non-stick pan and find that no additional fat is required for cooking); they also don't stick to each other so the crepes can be stacked without plastic wrap or wax paper in between.
I make the plain and the herb and chocolate variations on a regular basis and all are delicious.
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