Excellent -- had to make four batches for a school breakfast and each batch made 18 (not 24!) in a standard 8" crepe pan.
I never made crepes before because I thought it was going to be to hard and break but this recipe was great and easy--I was surprised on how easy they were to make and they did not break and folded easily. I loved the filling it made a great breakfast and my family loved it.
Very good. I agree that they hold together really well as thin as they are. Letting the batter stand for an hour must make a difference. I made half the recipe and used 1/2 tablespoon of oil instead of butter. I got about 18 8 inch crepes from the batter.
Outstanding! I was pleasantly surprised at how easy these were to make! I watched a Swedish friend make these last weekend (she called them Swedish pancakes); she would fold them in quarters after removing from the pan. It was easy to later unfold, fill, and roll. I served these for a Father's day brunch with strawberries, blueberries, plain nonfat Greek yogurt (sweetened with agave and flavored with vanilla extract) and sprinkled rolled crepe with powdered sugar. My family raved! I will make these again and try other fillings. I used nonfat milk in place of the 2% milk and water.
This is a great - GREAT - crepe recipe. I used to avoid making crepes as they would invariably tear, be un-flippable and have to be handled very delicately; now I can make them with confidence, and - as the recipe title states - make them the night before or freeze them, and whip up a quick, elegant breakfast with a variety of fillings and toppings. This is the only crepe recipe I use and will ever use, unless someone comes up with one even better - which would be very difficult.