Okay so not gonna lie I had no idea this was going to work and I can't think of any kind of fancy name for this (if it hasn't been done already). Anyway, I tried out a recipe that was supposed to be "quick" and "easy" and "my daughter loved it" and I realized whoever told you making crepes was easy was a dirty communist because I couldn't get it right. Well, I ditched the recipe and used my own experience in the culinary arts to create what eventually became this. It was a cold night in Florida--good luck!! :)

Follow me in Youtube: Albee Charis PonioCrepes are like pancakes but much thinner and lighter in texture. You can get creative with crepes. You can serve it sweet or savory. But I prefer my crepe filling sweet especially with fresh fruits.When we traveled to Japan, we went to Harajuku and it was crepe heaven! There crepes are not just pretty but they were delicious! Believe it or not, I finished 3 crepes. Strawberry, banana and creme brulee. It was so good. Here in Cebu, everytime we go to SM, we usually stop by crazy crepes. Thats how i love these simple but delicious dessert.

MY VERSIONFOR COCONUT LOVER FLAVOURFULL AND SWEET CREPELOVING IT

I just came up with this recipe.It will be tasty if you cook the crepe batter well. Recipe by Yuuyuu0221

I wanted to use up leftover yakisoba sauce powder!When my child was eating a tako senbei from a tuck shop, the cabbage topping kept falling off, and it seemed very difficult to eat…User Patamama's "Sauce Senbei"inspired me to make this!Measure the ingredients properly, since you have to season the batter itself.The taste will be too strong if you make the crepe thick, so, adjust the amount of the batter depending on the size of your frying pan to make thin crepes.They are good even cold!The chikuwa and tempura crumbs give the crepes a really nice flavor. Recipe by Umaumamamii

I make these at least every week! My boyfriend loves them for breakfast. :)

This is a crepe batter that I really like and have been making for a long time.Once the crepe has been flipped, just cook it for a short time so that it doesn't burn. If you plan to fill the crepes with sweet ingredients, they'll taste better if you increase the amount of sugar in the batter. If you are using a non-stick pan you shouldn't have to use too much oil (at least if nothing is sticking). Recipe by Yuuyuu0221

My mother used to make this dish for breakfast The crepe part is her secret recipe ! The chewy and plump texture is irresistible.In Step 3, spread it evenly and as thin as possible. Cook over medium heat in Step 6. Recipe by Mizorecchifan

Totally in love 😍 🥰 with this recipe that I found in one of my favorite food bloggers pages in Instagram. It’s thin and tender and deliciously buttery 😋 You can use any kinds of fillings you like. My favorite is always hazelnut spread and fresh strawberries 🍓 Hmmm now I’m thinking of making the chocolate version of this yummy crepe. What do you think? Do you also like chocolate crepe? 😊Please follow my Instagram @jenscookingdiary (Indonesian recipes) or @jenscookdineandtravel (English recipes) 🙏🏻

This is not my recipe. I learned this recipe at Gino's Culinary Studio in NY. This recipe makes several crepes, about 15. You can either cut the recipe down or save the already made crepes in the fridge for use later.

Authentic German Pfannenkuchen from a German family. Measurements were recorded by sight, so results may vary from actual German grandmother's results...

I attempted so many times to make my favourite crepe.If possible, please make the crepe mixture the day before you cook!You can also use a cream mixed with whipped cream and custard cream. Delicious.You don't have to add alcohol, this is just a suggestion.If you choose not to add alcohol in the cream, please adjust the sugar amount. Recipe by Hamumaki