Basic Crepes

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Really great recipe. The crepes took a bit of time to do, about 1/2 hour to cook it, but it was fun. I recommend straining the batter like it says because mine was kind of chunky and crepe batter should be smooth and kind of thin, and that's how it came out after straining. The filling and cheese sauce was so good. They were easy and tasted great. I didn't blanche the asparagus beforehand, to save time, but put them in the wine after reducing. Also used dried basil and tarragon instead of fresh basil, and swiss instead of gruyere b/c that's what I had on hand. Even my kids liked it.

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Anne, this is superb and so much fun! My fingertips are a little charred from flipping crepes, but I 'spose if I do it enough I'll toughen up! The crepes were eggy, like crepes are supposed to be, and the combination of flavors in the filling were so spring/summery. The only substitution I made was tarragon in lieu of basil. I'm not a big basil fan although I grow enourmous amounts of it in my garden to make pesto to give as gifts. Go figure??

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I followed the recipe exactly and wow...way too much egg. It has an eggy flavor and it tasted like soggy, oily eggs. Bleh.

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I tried Alton Browns recipe first and they just didn't work because he only called for one ounce of batter per crepe. I used the method for this recipe with his batter and it worked better. I had to make a second batch and made this recipe and it far exceeded the taste and texture of Alton's recipe. I only made the crepes - I had my own filling recipe.

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I love the crepes I have made them so many times. It is a great way to use up leftovers. Thanks again.

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I made these crepes for our lunch today, and both my husband and I lenjoyed them so much that I plan on serving them next week to a ladies' luncheon. Each step is truly easy to make, and before you know it, you have a delectable dish in front of you.

Don't be afraid to try making a crepe. (I was. After the first one or two, you'll be making them like a pro and stacking them up for serving! The filling for the crepes is OUT OF TIHIS WORLD! The delicious combination of chicken, cheese and asparagus is truly FANTASTIC! Chefs Anne and Beau have givenus a real WINNER here! I love the fact that they offer us a simple recipe that makes us look like pros! Thanks to both chefs for a WONDERFUL treat!

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I look forward to trying out the crepes...however when listed the amount of Kosher salt is not stated.