To use for desserts, you can add to the batter a teaspoon of sugar and fill it up with fruits, cream or marmalade.https://youtu.be/MeTdCn9pvsk

I was in a yummy mood and decided to make pancakes 💚

This recipe was given to me by my grandmother, really good, light and tasty dish. Quick to make and can be either savory to serve on brunch or lunch or sweet, to be served on breakfast, brunch or just as a sweet snack in the afternoon. The recipe really renders a lot of crepes so make sure to measure accordingly, and depending on the pan/ scale of ingredients the number of crepes can vary. Enjoy :)

I made these a lot last year, but without strawberries, they just aren't as satisfying! So when delicious strawberries finally came back on the market, I made these crepes again. They are a very popular sweet and sour snack.Before cooking the batter, make sure it has chilled in the refrigerator. Recipe by Kuni

My mum taught me how to make this.

Best savory use of pancakes!

So I was craving breakfast tacos when I realized I had no tortillas. I thought "why not use a thin pancake?" After many trials i found the perfect mix ratio for a crepe style pancake strong enough to make tacos with. These are very versatile and can be served sweet with fruit and whip cream, with powdered sugar and syrup or savory like a taco.

This is a must try recipe and can be served as it is,rolled or folded.It is a Malaysian famous food they served this with malaysian style chicken curry where as in india they serve this with vattalappam.#cookmybook

A great breakfast, snack or dessert!

I wanted to eat sweet bean paste. I wrapped some in a crepe for my snack.You can use margarine instead of butter to coat the frying pan. If you use a generous amount of butter/margarine, you can make a moist crepe. Recipe by Chisora

I thought about making a cloth-like crepe using pancake mix for my pancake and crepe-loving son, but inspiration struck when I was making it, so I rolled them up and drew on some faces.The faces will fall off if you don't strongly whip the heavy cream.Adding in lots of heavy cream gives these a good shape.When adding in more of milk B to turn it into a crepe batter, you will end up with crepes that are too thick if there is not enough milk, and you won't be able to tuck it in at the bottom. Please try it out after cooking just one piece. Recipe by Hamumaki

While I was working at a cake shop, I would make 3 liters' worth of crepes every day.3 liters is too much to make at home, so I adjusted the ingredient amounts for manageable portion sizes.If the frying pan is properly heated before you cook, you won't fail at cooking the crepes.You could use margarine instead of butter and it will still be good, but if you use a low-calorie spread, the crepes will tend to burn.Cooked crepes can be stored in the fridge if you wrap them individually. Recipe by MADatougonnomugi