You can canning sweet banana peppers SO much with a crepe. Combine flour, milk, eggs, and oil. To remove, invert pan over paper toweling.

Here’s a few we like: Any flavor fruit jam, sweetened fresh peaches, cream cheese and pineapple, ham and maple syrup. Has anyone ever tried freezing or refrigerating them to make in advance? How long would it be good for? Has anyone pre made the batter and stored in the fridge for a day or 2? My SO said these were better than any he has ever had in a restaurant. I used some sliced fresh strawberries and powdered sugrar and whipped cream. This was a great Saturday breakfast.

Actually, I have been asked to make them again tomorrow morning! I prefered the ones I cooked until just doughy, not crispy. I haven’t had crepes since my grandma passed away almost 4 years ago, because I could never find a recipe like hers. I tried yours this morning and it tasted exactly like hers.

Thank you for posting such a wonderful, easy recipe. It really did bring back alot of good memories for me, we will definately be having these again. I had mine with strawberries and whipped cream, they were to die for. You can do SO much with a crepe. Combine flour, milk, eggs, and oil.

To remove, invert pan over paper toweling. Here’s a few we like: Any flavor fruit jam, sweetened fresh peaches, cream cheese and pineapple, ham and maple syrup. Has anyone ever tried freezing or refrigerating them to make in advance? How long would it be good for? Has anyone pre made the batter and stored in the fridge for a day or 2? My SO said these were better than any he has ever had in a restaurant. I used some sliced fresh strawberries and powdered sugrar and whipped cream.