10 British manor houses where you can live like a Bridgerton

If the new season of Netflix�s 'Bridgerton' has you dreaming of traveling back in time to enjoy the lavish dinners, beautiful walks in the English countryside and life in a stately British manor home, don�t worry! You don�t actually need a time machine. Just spend a few days at one of these ten historic hotels in England to live out your Bridgerton fantasies.��

Cliveden House in Berkshire�

Located just an hour outside of London this stunning Victorian mansion was built in 1851 and has served as home to both the second Duke of Sutherland and the American millionaire William Waldorf Astor. Today it�s a 47-room hotel run by the National Trust. There are two on-site restaurants as well as two restored vintage boats available for guests who want to explore the surrounding countryside or picnic on the Thames for an additional cost.�

Stroll the thousand-acre park at Luton Hoo. � Ana Iacob / Getty Images

Luton Hoo in Bedfordshire

Situated on a thousand-acre plot of land on the border between Bedfordshire and Hertfordshire, Luton Hoo Hotel itself is a popular film location having appeared, according to its website, in films like Four Weddings and a Funeral, Enigma, Eyes Wide Shut, Inspector Morse, Nicholas Nickleby, Vanity Fair and Bleak House. Its 228 rooms are spread across five different buildings on the property, and there's a spa, golf courses and two restaurants. Bikes are available for rent to help guests tool around the beautifully landscaped grounds and swimming is encouraged in the nearby lake. There�s even a clay pigeon shooting school and croquet lawns for guests to enjoy.�

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Beaverbrook in Surrey

Originally built in 1866, Beaverbrook derives its name from its most well-known resident, Lord Beaverbrook, a publisher, politician and former Ministry of Aircraft Production for Britain during World War II.�

In 2011, his home and two of the surrounding buildings were transformed into a hotel and restored to reflect the period when the politician would have lived here. Artwork abounds in and outside of the home, including a sculpture of the British single-seat fighter aircraft known as a Spitfire, which Beaverbrook doubled the production of during WWII. There�s also a spa, four restaurants, a private cinema (purported to be the first home cinema in Britain),�and an activities program that includes a survival skills academy.

Artifacts from as far back as 3000BC have been found on the grounds of The Grove. � Maria Lezama / Getty Images

The Grove in Hertfordshire

The history of The Grove dates back far before the construction of the beautiful Georgian manor that houses the present-day hotel. Archeologists have found artifacts on the grounds dating to 3000 BC.

Formerly the home of the Earls of Clarendon, the interior of the hotel is quite modern. Even so, there are plenty of activities here to transport you to a bygone era. The hotel offers activities like clay pigeon shooting, hawking, archery, horseback riding and other activities that wouldn�t be out of the ordinary in the era when the manor was built.��

Lime Wood in Hampshire

A Georgian manor house, surrounded by old wood forests might seem an unlikely place for a music festival, and yet the Lime Wood Hotel�is one of the locations for the Smoked & Uncut summer music festival. When not the location of a major party, the house has a quiet elegance that blends past and present, with art-filled grounds, a luxury spa and a working Victorian greenhouse.��

Goodwood in Sussex

The estate at Goodwood has been home to the Dukes of Richmond for hundreds of years. In fact, the 11th Duke of Richmond and Gordon�owns the property to this day. The Duke and his family live on the property in Goodwood House, while guests stay in the hotel portion of the estate.

The Goodwood Hotel offers stylish rooms and four restaurants. It also makes a great stay for adventure seekers as it�s the location of several motorsport and horse racing events, and offers flying and race car driving experiences to guests for an additional cost.����

Gravetye Manor in Sussex is known for it's expansive garden. � Clive Nichols / Getty Images

Gravetye Manor in West Sussex

The garden is the star of the show at Gravetye Manor�with its 35 acres of flowers, orchards and vegetables. The gardens were designed in 1885, by the manor's most notable owner, William Robinson. The hotel�s interior on the other hand, pays homage to the building's much older roots, the manor itself was built in 1598, while still ensuring that the 17 hotel rooms still offer every comfort necessary for modern visitors.�

Hambleton Hall in Rutland

Built in 1881, Hambleton Hall still feels like a�cozy English country home. There are 17 acres of grounds here to stroll through, including a walled kitchen garden that supplies some of the produce for the estate�s Michelin star restaurant.�

Hartwell House retains much of its historic ambience to this day. � nik wheeler / Getty Images

Hartwell House in Buckinghamshire

Owned by the National Trust, this Jacobean and Georgian house boasts 90 acres of gardens and parkland designed by famous landscape architect Capability Brown, all within 40 miles of London. The historic interior and service can leave guests feeling like they�ve stepped back in time, while the on-site spa and innovative restaurant offer the comforts of the modern world.�

Grantley Hall in North Yorkshire

Originally built in the mid-18th century, this 47 room manor blends old and new with a more modern luxury interior. It�s a great estate for foodies looking for sumptuous meals; there are three restaurants and three separate bars available on-site. The Three Graces spa, with its 18-meter indoor pool, provides luxurious opportunities to relax.�

You might also likeFamous US hotels with a rich history to visit in 202211 incredible hotel room views to bookmark for your dream trip10 legendary US restaurants that come with a side of history

Buy the England travel guide

Lonely Planet�s England is our most comprehensive guide that covers all the country has to offer. Ideal for travelers that are visiting for an extended time and want to tailor their own trip. Experience the charm of the Lake District, gaze up at the dreamy spires of Oxford or kick back in a cozy pub � all with your trusted travel companion.

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Classic Whiskey Sour

If its not made from scratch, it aint a Whiskey Sour. For a cleaner, classier looking drink, strain the lemon juice to remove seeds and pulp.

Classic Whiskey Sour Ingredients

• 1 fluid ounce simple syrup

• 2 fluid ounces fresh lemon juice

• 5 fluid ounces whiskey

• ice cubes

• 3 maraschino cherries for garnish

How to Make Classic Whiskey Sour

1. Combine the simple syrup, lemon juice and whiskey in a shaker. Fill with ice. Cover and shake for about 30 seconds, until the shaker is frosty. Strain into martini glasses and garnish with a maraschino cherry. This can also be served in tumblers full of ice.

Classic Whiskey Sour Nutritions

• Calories: 144.9 calories

• Carbohydrate: 8.1 g

• Cholesterol: 0 mg

• Fat: 0 g

• Fiber: 0.1 g

• Protein: 0.1 g

• SaturatedFat: 0 g

• ServingSize:

• Sodium: 0.5 mg

• Sugar: 0.5 g

• TransFat:

• UnsaturatedFat:

Classic Whiskey Sour Reviews

• Pretty stiff drink. not for the faint of heart. Used Makers for whiskey. Needs to be sweetened for true drinkability, so include the cherries and consider a larger ratio of lemon juice to whiskey.

• Dude, that is a whiskey drinkers whiskey sour. For those hardcore whiskey drinkers who are thinking along the lines of "a real whiskey drinker wouldnt add the mix, ice, etc". Fair enough. I like mine neat also but lets be honest: the ice and lemon tang really does go well on a hot afternoonI gave this recipe a go with my rye whiskey fave, Forty Creek. The 5 oz did seem high for a recipe. Its more than double of any others I surfed up. But you know what? Its superb. I think youd want to cut er down to two or three for those that dont like the booze to take center stage. Im gonna hang with this one on hot summer days. Cheers.

• I used some lime simple syrup I had leftover from another recipe. My husband, whos a big whiskey drinker, loved it.

• Been drinking sours for betterthan30 years...Great receipe

• Nice taste, but very strong. Cut it with some Sprite and it was perfect

• Yeow These are strong. Mama likes.

• A nice strong drink. One of the better sours Ive had. I decided to use Bushmills given the volume of alcohol vs. the mixers. Its great tasting and very smooth. PS. Ix-nay on the Martini Glass-ay. Go for the tumbler w/ ice.

• Sprite? Makers? Bushmills? Get real A PROPER whiskey sour should be made real American bourbon. Makers Mark is not a real bourbon because it is made with corn/wheat instead of the corn/barley/rye of a proper bourbon mash bill. Thus it lacks the rye "bite" that makes bourbon worth drinking. I call it whiskey with training wheels for those who have not learned to drink real whiskey. Bushmills and Gentleman Jack are not bourbons at all. Yes a whiskey sour is a strong drink, and those who are not up to it should drink something else rather than dilute it with (yech) Sprite. I use Wild Turkey 101 or Wild Turkey Rye, and find this recipe perfect.

• Great recipe This is my favorite drink. I like to use Gentleman Jack, and like mine strong. This recipe, as is, was a little strong for my guests so I added another ounce of juice and a 1/2 ounce more of simple syrup & they loved it.

• This is a drink i love and this is a great recipe. i do like to make a little tweak to it however, by adding a dash of blood orange bitters and substituting a wedge of orange for the cherries. i also use rye whiskey for its mellowness

• I modified it 1:2:4 and it was PERFECT

• Explosion of taste. I made it with Makers Mark and the lemon juice trumped the whiskey. If you like lemon juice youll probably like this drink.

• OK, yall..........this recipe will kick your booty My changes were as follows: substituted the simple syrup for Roses Sweetented Lime Juice and had to add 3 pkgs. of Splenda to make it palatable. Otherwise I used the recipe as written. Woohoo, good stuff Mainard Will definitely do this one again.

• Did not change a thing. Delicious.

• Ive been using a similar recipe for years - but I do equal parts syrup and I add the cherries and a slice of orange to the mix while blending.

• Just made my first whiskey sour i am done with barsalmost perfect little to sweet.

• This is great. We tried it with lime juice too (ran out of lemons) and that was very good too. Personally, I liked it with a little more syrup than called for. I am so happy I dont have to rely on those sour mixes (yuck) anymore

• This is my offical tailgate beverage of the 2009 GT Yellowjacket season. I make a few pitchers with Makers and people love them.

• Hadnt had a Whiskey Sour in YEARS But found this recipe and really liked it. No mixes, just straight sweet/sour and whiskey Its the real deal

• This is the classic whiskey sour recipe, and its good. If you like this one, try decreasing the simple syrup and adding cointreau to taste. Nummmy (and not for the faint at heart). Even better with a sugared rim.

• Note, this recipe is for THREE drinks. For one use 3 oz whiskey, 1 oz lemon juice, .5 oz syrup (or more to taste. I usually put a little of the cherry juice in as well.A true classic cocktail and easy to make. I prefer the Manhattan to the sour, but to each his or her own. Cheers

• This is not a good recipe at all. First, the proportions are off. There is too much whiskey. The drink is far too potent. At the same time, there is too much lemon. And not enough sugar. The result is that the drink tastes like you are drinking whiskey sour concentrate. I made enough for 20 drinks and had to add more sugar, and water and a can of lemon soda (I used Pelligrino limonata), then it was fine, but who likes to stand there mixing like a chemist when a dozen people are clamoring for booze. The interesting thing is that the recipe sites using these ingredients (whiskey, lemon juice and simple sugar) all use different proportions. Whatever the correct proportions are, it aint this one

• Go big or go home Great recipe; not a bourbon drinker, so I make these with Canadian Club. Perfect. Too strong and/or too sour? Add 1/2 to 1 ounce of orange juice. And you dont get all the chemicals in those sour mixes. My favorite winter drink.

• Use old grand-dad 100 proff for a kicker of a drink. But this is a oringal and great recipe.

• Great Recipe - I had some extra lemons I needed to use up and my husband loves whiskey sours so I made them for cocktail time on Easter. Perfect recipe as is. Thanks ;-)

• I made this with Jack Daniels and lemons fresh off my brother in laws tree... it was fantastic. This was supposed to be three servings? Oops... I served it as two. I think Im going to go make another round right now.

• I made it with ReaLemon juice rather than juicing fresh lemons. Easy and excellent It was the perfect feature cocktail for our sweet and sour dinner party. Sip it, dont swig it- its a stiff drink

• So I followed this recipe to a t and it came out a bit too sour for my taste but I slightly modified it. I went 2 oz of syrup and lemon juice with 4 oz of Jim Beam with 1 tsp of maraschino cherry juice and that was a winner for my party the other night. Great recipe for me to build off of. Try it

• Love it. celebrating my dads passing 10 years. his favorite

• Very good and a pleasure to drink.

• Ive been struggling to make a "from scratch" whiskey sour for a couple years, and have never been successful. FINALLY a whiskey sour thats good It definitely is strong so beware. My husband doesnt like them so I made myself one as follows: 0.5oz simple syrup/1oz lemon juice/2oz whiskey and put it in a tumbler with ice. Yum.

• Made for the first time and Husband loved it. I cut down the whiskey to 4 ounces and skipped cherries.

• Loved it Made one minor change, added another half ounce of simple syrup.

• It was wonderful. Will definitely make again.

• Ive made this drink three times now. Its wonderful each and every time. I do add a little water over the drink. Love it?? Also good for a sore throat;)

• Whiskey Sours are one of my favorite drinks. (Of course, Ive met few drinks that arent my favorites.) Finding myself with only a bottle of Seagrams 7 and no palatable mixers and too lazy to go to the liquor store for the vodka and/or wine I really wanted, I tried this recipe. I found it way too sour and added A LOT more simple syrup, some cherry juice along with the cherries and a little splash of orange juice since I didnt have any fresh oranges. I like a slice of orange in my whiskey sours. Then it tasted real gooooooood. Poured it in a big ol wine goblet along with the ice and drank it all myself. Lucky me hiccup. . . Granted it would probably be better (or stronger) with a real whiskey, but I thought the whiskey amount was just about right for my three-drink maximum goblet. Next time, less lemon juice, more sugar syrup, orange and lots of cherries. Drink up and go home.

• This is really a nice Whiskey Sour. Pleasant to drink, and very easy to make. I did find for my taste preference, I wanted more sour to this, so Id probably add another ounce of lemon juice next time. Overall a great drink though Thanks for sharing your recipe

• This is a perfect recipe for whiskey sours. It matches the recipe given to me by the ONLY bartender in my city I allow to make them for me (this was after having very terrible versions of what people called whiskey sours). The bartender uses W.L. Weller as the choice of whiskey. A very delicious drink... when made right.

• I have made it with both lemon and lime (probably called something else) and it was wonderful.

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Crustless Seafood Quiche

Adding crab meat makes this recipe a nice change of pace from your normal quiche.

Crustless Seafood Quiche Ingredients

• 6 ounces crabmeat

• cup bread crumbs

• cup milk

• 2 eggs, beaten

• 2 tablespoons chopped fresh parsley

• 1 tablespoon lemon juice

• 1 teaspoon prepared mustard

• teaspoon Worcestershire sauce

• salt to taste

• ground black pepper to taste

• 1 pinch cayenne pepper

• 1 pinch paprika

How to Make Crustless Seafood Quiche

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9 inch pie pan.

2. Pick through the crab meat and remove any bits of shell or cartilage.

3. In a medium mixing bowl, combine crabmeat, bread crumbs, milk, eggs, parsley, lemon juice, mustard, Worcestershire sauce, salt, pepper and cayenne pepper. Transfer the quiche mixture to the prepared pan. Sprinkle paprika over the quiche.

4. Bake in preheated oven for 30 minutes, or until the quiche is firm in the center.

Crustless Seafood Quiche Nutritions

• Calories: 96.1 calories

• Carbohydrate: 8.3 g

• Cholesterol: 80.1 mg

• Fat: 2.9 g

• Fiber: 0.6 g

• Protein: 9 g

• SaturatedFat: 0.9 g

• ServingSize:

• Sodium: 193 mg

• Sugar: 1.8 g

• TransFat:

• UnsaturatedFat:

Crustless Seafood Quiche Reviews

• This is not even close to "normal quiche". If you are going to make this I would suggest adding cheese and increasing the eggs. While you are at it decrease the bread crumbs ... made as is this quiche ends up like a baked bread patty. When I took it out of the oven I picked it up by one side and placed it on a plate -- it did not fall apart

• Good stuff, I would double it the next time (I have 2 kids and husband asking for more) and add to the time in the oven when doubling

• I wasnt sure about this recipe as most quiches Ive seen contain cheese. Ive been looking for a nice seafood quiche recipe though so I tried it. I used canned lump crab meat. I found this recipe to be bland and the quiche was quite flat.

• The flavor is decent, but the texture was disappointing. It ended up very thin and a lot stuck to the bottom of the dish (even though we greased it.) It was also on the dry side. We added some mozzarella cheese but without much improvement. Not terrible, but there are better uses for crabmeat.

• I was just reading one reviewers comments about the consistency of this dish being thin. I havent made it, but just looking at the ingredients, I notice that there is no CHEESE mentioned. I believe if there was cheese in this dish, it would have a richer consistency and flavor. Thats just my opinion, of course.

• It was so easy to make and both my husband and I loved it. This will become a regular dinner

• We enjoyed this. The recipe is for a traditional French quiche, no cheese just a rich custard. I had to make it stretch to feed extras so I added diced shrimp and chopped broccoli. The flavors were subtle but added a savory zing. Thanks, Sal, I will make this again.

• Ill make it for sure but possibly add cheese or something to flux the flavor.

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Extreme Crepes

Why settle for following best? You tin like the eventual inside breakfast elegance ... crepes Serve accompanied by whipped lotion with every one other accompanied by your favorite fruit, jelly or syrup.

Extreme Crepes Ingredients

• 2 cups milk

• cup white sugar

• 2 cups all-purpose flour

• 2 eggs

• 1 tablespoon baking powder

• 1 teaspoon vanilla extract

• 1 teaspoon vegetable oil

How to Make Extreme Crepes

1. Place milk, sugar, flour, eggs, baking powder, vanilla with every one other accompanied by lubricant inside a blender; puree until smooth.

2. Lightly butter 6 inch skillet; hotness over means of communication heat. For every one crepe, stream 1/4 cup batter into skillet; straight away rotate skillet until batter covers bottom. Cook until illumination brown. Run spatula around border to loosen; turn with every one other accompanied by prepare other side until illumination brown. Stack crepes, placing waxed paper in the centre of each; retain covered until prepared to serve.

Extreme Crepes Nutritions

• Calories: 322.5 calories

• Carbohydrate: 61.3 g

• Cholesterol: 68.5 mg

• Fat: 4.4 g

• Fiber: 1.1 g

• Protein: 9.1 g

• SaturatedFat: 1.7 g

• ServingSize:

• Sodium: 225.4 mg

• Sugar: 29.1 g

• TransFat:

• UnsaturatedFat:

Extreme Crepes Reviews

• I cant exist convinced by I forgot to percentage this recipe. I have been using it for months. I use only 1/4 cup sugar, with every one other accompanied by 2 tsp. baking powder. I add an additional 1/2 cup milk....otherwise, they are excessively a a large amount of exist fond of pancakes. Anyhow, I deep affection it accompanied by my modifications.:-)

• No crepe recipe should use baking powder while crepes are not meant to rise. Perhaps theres a uncertainty of meaning here?

• These taste amazing - with every one other accompanied by the easiest I have at some time prepared. I served accompanied by a variety of things, bananas, strawberries w/honey, peach ice cream, vanilla ice lotion - everyone made their own it was FANTASTIC

• Excellent Taste is good, extremely fast with every one other accompanied by uncomplicated with every one other accompanied by if done just is paper narrow with every one other accompanied by a a large amount of exist fond of the real thing. Thank you.

• In general the recipe wasnt bad. However, I idea there was a little excessively a a large amount of sugar for my tastes. Also, it did lay clasp of me a few tries to obtain the hang of the just amount of batter to stream into the pan. I idea this recipe was by preference hour dated consuming, idea I believe if you scheme on taking the hour dated with every one other accompanied by want to build something additional "special" this recipe is price it.

• Great Recipe. My kids deep affection it I increased the milk to 2 1/2 cups(so it wasnt exist fond of pancakes) with every one other accompanied by decreased the baking powder to 2 tsp with every one other accompanied by it is fantastic Mixing it inside the blender was a perfect idea...it makes the clean-up so easy...thanks

• This is a great crepe recipe. I tin eat unswerving off the pan, completely plain. My friends exist fond of it flat additional accompanied by another 1/4 cup of sugar.

• These crepes were extremely good i added some blackberry jam on them with every one other accompanied by sprinkled some powdered suger on it with every one other accompanied by i was good to go with every one other accompanied by it only took a set of two of minutes to whip up extremely good recipe

• These were really good. I added the milk while formerly reccomended with every one other accompanied by it turned not here great.

• I made these this morning. i followed the recipe exactly how it said. when i poured the batter into the saucepan with every one other accompanied by spread it around it still rose with every one other accompanied by ended up actuality extremely thick. so i fair said fail to remember it with every one other accompanied by i made them exist fond of pancakes. they were a little excessively sweet with every one other accompanied by my deity 3/4 cup of sugar is alot nevertheless i did it anyway. they were attractive good i ate 4 filled sized 9 inchers. if you add a little mor milk they could exist crepes. would by preference speak 3.5 stars nevertheless there isnt that option. present with them i shot.

• I believe the bakeing powder makes these crepes to thick exist fond of pancakes.

• This was SO pleasure with every one other accompanied by uncomplicated to make, which is saying something, since im normally a dreadful cook. i took RUBYWIFEs advice on the ingredients, with every one other accompanied by it worked not here fair fine. i did manage to build way additional that sextet of them, though, a a large amount of to my delight.

• The taste is all right nevertheless this is NOT a crepe, I was so irritated that I wasted my hour dated & ingredients making these

• Great taste, uncomplicated to make Made fair while the recipes asked for. The spouse was extremely pleased.

• I made this recipe opposed to my better judgement. I decreased the baking powder with every one other accompanied by the sugar, with every one other accompanied by they were still excessively puffy with every one other accompanied by excessively sweet. The batter was so adhesive I had to re-butter the saucepan accompanied by every one "crepe." Not price modifying, there are a a large amount of better recipes not here there. If you want the pancake equivalent of a twinkie, this may exist for you.

• I will use this recipe forever I have a family recipe that is a a large amount of additional complicated than this, so shoving all the ingredients inside the blender, letting it sit for a minute for the bubbles to rise not here of it, with every one other accompanied by at that hour dated i prepare the earliest side of the crepe at that hour dated flip it, with every one other accompanied by at that hour dated i begin piling on stuff exist fond of cheese, sandwich meat, spinach, olives mushrooms, mayo, tomatoes, avocado, lettuce you name it at that hour dated roll it up a little with every one other accompanied by work for a awesome crepe sandwich Its a hit accompanied by everyone i know they want me to go nearer to their house with every one other accompanied by cook haha Also i switch it up a small portion with every one other accompanied by place peaches with every one other accompanied by whip lotion or apple pie filling accompanied by powdered sugar you name it. crepes are endless for ideas express gratitude to you so a a large amount of for the excellent uncomplicated recipe. I build a batch with every one other accompanied by retain the left-hand over batter inside the blender pitcher with every one other accompanied by stick it inside the fridge use it for set of two days uncomplicated while yum

• Though a good recipe the batter came not here to look with every one other accompanied by taste exist fond of a pancake with every one other accompanied by not a crpe.

• Way excessively a a large amount of sugar. Crepes should exist plain, at that hour dated the filling makes it dessert or main course.

• Definitely additional exist fond of pancakes than crepes

• I deep affection this recipe, I have tried numerous crepe recipes with every one other accompanied by I occur to good turn this one. I build a few slight adjustments to grow the taste with every one other accompanied by texture: add 1/2 teaspoon sodium chloridetable salt to the recipe, add another 1/4 to 1/2 cup milk or aqua to build the batter thinner (lets face it, a fat crepe is still a pancake) with every one other accompanied by I use real butter melted inside the pan, not lightly, generously since the butter really adds to the taste of the crepe. These are really good accompanied by sugared strawberries , Bavarian cream, with every one other accompanied by melted chocolate drizzled over the top.

• Very fast with every one other accompanied by uncomplicated inside contrast to the other recipes Ive tried, with every one other accompanied by one of the few good with every one other accompanied by tasty ones

• Very good recipe. My son made it for a educational organization project. It was extremely easy, did not stick to the saucepan at all. I concur accompanied by other reviewers that it is not a orthodox crepe, nevertheless it made for an awesome dessert. I would not, nevertheless use this recipe for a main dish, it is a a large amount of excessively sweet for that.

• Used 1/2 cup sugar, with every one other accompanied by 2 tsp baking powder. Still extremely pancakey, inside taste with every one other accompanied by aesthetic. Okay, nevertheless nothing to place in writing place of residence about.

• Awesome with every one other accompanied by Delicious Thanks

• Not a bad recipe nevertheless i should have read the reviews first. It has way excessively a a large amount of sugar with every one other accompanied by is certainly additional of a pancake. With variations it isnt a bad recipe at all.

• Fast with every one other accompanied by easy...simply loved it

• This was the finest different to fair pancakes. only difficulty was that they were firm to turn with every one other accompanied by I had to add additional flour to build the batter thicker. this is too good accompanied by chopped veggies.

• Wonderful recipe. Very uncomplicated to do. I use it accompanied by my class with every one other accompanied by they deep affection it

• I LOVE CREPES AND THIS WAS MY FIRST TIME MAKING THEM. I FOLLOWED THE RECIPE AS IT READS, AND IM NOT SURE IF I DID SOMETHING WRONG OR I JUST NEED TO PRACTICE A LITTLE MORE. I DID READ OTHER REVIEWS THAT SUGGESTED NO OR LITTLE BAKING SODA, AND MAYBE MORE MILK. IM NOT GIVING UP I WILL TRY IT AGIAN WITH A FEW LITTLE AJUSTMENT. THANKS FOR THE RECIPE....

• Awesome - these crepes turned not here fair right, my family all loved them Great taste with every one other accompanied by texture. I certainly need to build these on one occasion additional some time

• Followed suggestions with every one other accompanied by reduced to 1/4 c sugar with every one other accompanied by 2 t powder. These came not here while extremely narrow pancakes/thick crepes. I rolled fifty per cent of around frozen berries, with every one other accompanied by the other fifty per cent of around fresh mango. Delicious

• My husband with every one other accompanied by I idea this recipes was great. So fast with every one other accompanied by simple. I added a tsp of cinnamon with every one other accompanied by a pinch of ginger,cloves with every one other accompanied by nutmeg topped them accompanied by syrup with every one other accompanied by voila. Im adding this at a subsequent day since I really believe this recipe should go nearer accompanied by an addiction warning. Hubby with every one other accompanied by I have been eating these almost at some time darkness while a snack. Not good for the waistline nevertheless oh so yummy. We have had them accompanied by fruit, syrup, apple butter. Made them plain, spiced with every one other accompanied by flat mixed chopped fruit into the batter. So my advice to you is "make accompanied by caution".Enjoy

• Great tasting recipe However, I did find it a small portion thick with every one other accompanied by added a little additional liquid to obtain it to a thinner consistency. I exist convinced by I would try a little less sugar following time. Tasted great all alone nevertheless was a small portion excessively sweet on one occasion fruit with every one other accompanied by small portion of creme freche was added. Suggestion: Use fair a small portion of chocolate ganache relish on top on one occasion the crepe is rolled.

• It needs greatest adjustment. 2 cups flour2 cups milk1/3-1/2 cup sugar2-3 eggs (depends on size)Vanilla extract ( I place lots)Mix untill runny. Add additional milk if needed. Preheat electic skillet (easier to flip)Add butter to skillet. Pour batter ( I mix all inside large measure cup or liquid jug) stream onto skillet with every one other accompanied by tilt so batter runs outwards...flip when arid (ish) top with every one other accompanied by only prepare other side set of two seconds....sprinkle accompanied by icing sugar or surop n butter serve.....

• Love this recipe I add fresh strawberries with every one other accompanied by top accompanied by powder sugar

• I found this one with every one other accompanied by made it, large mistake the mix is not completely right, its a mess i wish i could fond that other recipe, that one was great

• As a lengthy way while taste with every one other accompanied by texture, these are simply narrow pancakes; tasty nevertheless pancakes nonetheless. They lack that spongy, eggy texture of crepes.

• These are great with every one other accompanied by quick, Ive been using this recipe for awhile with every one other accompanied by my family loves it. Oh I build it while its printed.

• Ive been using this recipe for years, they go nearer not here perfect every one time.

• If I were to alter the recipe, I wouldve added another 1/2 cup of milk. I found it wasnt while narrow while I wouldve liked. Overall though, they were delicious with every one other accompanied by completely uncomplicated to make.

• I used a little less sugar with every one other accompanied by they were great that way. Loved how mushy with every one other accompanied by fluffy they turned out. Definitely making these again.

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