Note from the Editor: 
This is a recipe from the cookbook we are currently reviewing, Freshman in the Kitchen. The recipe being reviewed is for Crepes and Fresh Berries with whipped cream made from scratch. Click the link above to read more about the book and let us know what you think!

I have to admit; the idea of making crepes from scratch seemed a little daunting. Needless to say I soon discovered that the savory dessert that looks so fantastic on a plate, was not quite so difficult to assemble at home.

I started out by following the recipe and mixing the dry ingredients together and then adding in the eggs, butter and vanilla. Everything was coming along well, and it looked as though I was going to have some tasty crepes on my hands until I added in what seemed to be an overwhelming amount of milk. Now, I have concocted my fair share of deserts, however crepes have not been one of them, so when my batter turned into soup I was a bit taken aback. Luckily as I poured the batter in the pan and watched as it cooked, I realized that everything was going to turn out okay. Putting a lot of vegetable or olive oil was definitely a must, as it was delicate work flipping each crepe. After about 4-5 minutes of cooking, the crepes were ready for garnishing.