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Crepe Batter Recipe

Crepe Batter Recipe

Recipe courtesy Creperie Chez Suzette

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (8)

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Average Rating:

Total Reviews: 8

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  • on December 06, 2011

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    Its good, I added some lemon zest to it and it made it so much better. Try different kinds of creme fillings or fruits but I like pain shaved chocolate on top and cream cheese in the middle. yummy. If you want I would say this could be could for a party if you preheat the oven to 100-150 degrees F. And place the crepes on a baking sheet to keep them warm and have various types of fillings and toppings.

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  • on September 03, 2011

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    Great crepe recipe! Definately going to repeat this one!

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  • on August 13, 2011

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    Delicous! i used gluten free flour, great!i i accidently forgot to put in the water :/ i thought it would be bad but it was awsome! and probably cooled quicker becuase of it :

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  • on March 05, 2011

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    Very easy recipe...I substituted vanilla bean paste for the vanilla...beautiful and very tasty!

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  • on February 14, 2011

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    Also did not have time to wait the 2 hours, but the batter was fine, and the crepes were great. Not tough at all. Even saved them in a plastic bag between pieces of waxed paper and they were good for breakfast the next two days filled with fruit! yum..

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  • on June 12, 2010

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    Did not have time to wait the 2 hours as stated but they still turned out delicious. So easy to make. True, not much taste on their own but I filled them with fruit and they were really good. Definately saved this recipe to my favorites.

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  • on September 16, 2009

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    I tried this recipe with much success as a dessert and am about to go try it as a breakfast crepe. I was worried at first about how "soupy" the recipe was, however after baking the crepes wrere amazing! My only complaint is that the crepes don't have much flavor at all alone (is that normal?.

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  • on April 23, 2009

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    My family has been trying to find the perfect crepe recipe, and now we have it! It is very tasty and also an easily "managed" crepe to flip over in the pan. Never knew to use high heat for crepes, but it seems to make all the difference. Thanks CC Suzette.

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