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Tracy W.
04/92/2017
04/03/2017
I just made these crepes for myself...made a half recipe because I only had 1/2 cup of mix left. I used one whole egg (so 2 eggs for a full batch) and coconut oil for the oil. The first 2 stuck just a little in the very center of the pan...fixed that by using a little extra spray in that spot. I topped them with a drizzle of honey and a few splashes of lime juice. They were AMAZING as well as quick and easy! I'm looking forward to having them weekly and trying different fillings.
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Charlie
10/280/2016
10/07/2016
My family makes me cook these up almost every weekend! :o) This recipe for crepes is very simple and there are no issues with degree of "thin", which has always been my issue with crepes. Thanks for posting.
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Diane Vetterlein
03/84/2016
03/25/2016
I've made 1,000's of these crepes. In fact I found them so delicious, I made them and gave them out as Xmas presents one year. With a preserve of choice and a little butter, they are fantastic. I find that if I spray the pan each time before I pour in the crepe, it works best. Also, if I stack them in a glass pie dish and place in the oven on 200*, they are perfectly hot, maybe I loose the bottom one, but that's ok.
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Tannya
03/72/2016
03/13/2016
This recipe is awesome! My son has Celiac Disease and finding tasty recipes are tough! Pamela's baking and flour mix is the best! I double this recipe and my kid loves it!
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Valerie
06/154/2016
06/03/2016
We make these weekly. My kiddos love them and have fun filling them their own way. I often double or triple the recipe and freeze them.
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Paul
02/57/2016
02/27/2016
I followed this recipe to a tee and they tasted like pancakes. They stuck to the pan and took forever to make. THIS IS A HORRIBLE RECIPE!!!!
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Ken Stack 01/27/2018 01/28/2018I 100% agree. You can’t turn Pamela’s pancakes into crepes by just adding 2/3 cup more water. I followed this to the tee and the crepes fell apart. Had to abort this attempt by adding more baking mix to make Pamela’s standard pancakes, which were great. Pamela needs to go back and fix this recepie by taking the input from the other comments such as adding an additional egg, using milk, or adding more baking mix. Crepes are more than just thinned out pancakes.Reply
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Shelley
03/60/2016
03/01/2016
I missed the part about greasing the pan between every crepe... I'm used to the regular gluten crepes which don't require that so the crepes were really sticking. The flavor is fantastic and when you get over the little holes, there is no difference between these and classic crepes. I did add an additional egg white because my second crepe fell apart so badly, but I think that was because I wasn't greasing the pan between crepes. Thanks pamelas!
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Susan 01/26/2016 01/27/2016I make these all the time and double batch them. Sometimes I use butter instead of oil. I only grease the pan at the start and very lightly. I have a non-stick crepe pan and the crepes cook beautifully. I don't measure and I pour batter by experience with my own pay. I think I use 1/3 cup. I also add a tablespoon of chia seeds to my double batch. I cool them on a cookie sheet and place sheets of wax paper between them. They store beautifully in an airtight ziploc for two days.Reply
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Joe;
05/127/2015
05/08/2015
I added a second egg. Very good. Easy to handle, didn't fall apart!
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Carrie
06/172/2015
06/22/2015
These are delicious crepes! Made them for my family on Father's Day and they ate till they couldn't fit anymore in their stomachs. I highly recommend Pamela's Crepes recipie.
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Barb
01/00/2015
01/01/2015
these are really good. Yes you have to swirl it around to get it thin AND I use some melted butter. add to the batter after it sits a min.
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