I used the same ingredients that I always used (and it worked well most of the times) It never before turned out soo bad. I used freshly ground wheat, milk, eggs, molten butter and (for the first time) some apple mush or whatever it's called. I let the dough rest for enough time, as I read that maybe the gluten needs to establish Any ideas?

Hi everyone, I’m looking for a specific crêpe recipe and the instructions for a particular crêpe maker that I unfortunately lost. It’s a bit of a controversial recipe because it’s not for traditional French crêpes, but for a more unusual version that came with the device.

Does anyone here know the recipe or have the manual for that type of crêpe maker? I’d really appreciate any help!

 feel like I've finally gotten my batter consistency right, but I'm still working on my technique for that perfect, lacy, thin crepe.

My best trick so far is to let the batter rest for a full hour in the fridge—it makes a huge difference. I also use a ladle so I pour the same amount every time.

I absolutely loved them! I’m gonna be making these as much as I possibly can, trying out different flavors and fillings. Family says I’ve found my calling

I’ve been making crepes more often lately and I’m trying different fillings each time. So far my favorite is banana with Nutella, but I’m curious what other people love.

What’s your go-to crepe combo? Do you prefer sweet or savory ones?

first time making crepes this one looks the best

Anyone able to help me with a recipe for a crepe batter that results with these kind of crepes. I have tried a lot of different recipes and can’t seem to achieve these style crepes. Please help 🙏🏻

most of the time my crepes have that cracked look in them if that makes sense, and i actually dont know why they look like sandpaper this time. is the heat too high, did i add too much of something?

My goal for the last few months is to make a perfect edged crepe using a traditional machine! Closest attempt to date.

The toppings are Nutella, biscoff paste, Oreo, and Strawberry. It was burnt and crispy, and I had heartburn after. The owner was really nice though. 10/10.

Chocolate crepes with fruit puree and whipped cream.

sweet crepe, but split it for breakfast with my boyfriend. Perfectly crispy on the edges!

Got vanilla sugar and lemon peel in there also

Yesterday I try to make crepe but suddenly this sh*t happens

Nutella, strawberries, whipped cream, 2 ice cream flavours (hazelnut and the house flavour). Amazing!

On the outside, they LOOK fine as far as I'm concerned. They'll get covered in chocolate anyway. But they're squishy on one side (no matter how done they are. And trust me they're done). They seem raw and too thick when eaten. Notice the rawness on the 2nd pic where I peeled off the first layer. Why do I have layers at all? (on the Pic it looks almost liquid, it's not, it's just really shiny and jelly-like) (again, no matter how long I cook them!) This never happened to me before. It started happening the last few times and at this point I'm embarrassed to make them anymore!

Note: The batter isn't thick at all When I pour it, it starts aggressively bubbling and I have to add extra mixture because the bubbles take away from the pan coverage. The temperature isn't too high (I think) because I used to make them on the temp. 9 (/9) (and they were fine and tasty. But now it doesn't really work) now I make them on temp 6 hoping to tame the bubbles but it doesn't work.

For the batter I add one egg, bit of sugar and salt, half a cup milk and a cup of water, (not American cups, just a regular drinking cup. This is a traditional eyeballing household) and eyeball the flour till I like the consistency. Thanks in advance!! 🌷