"It was a great recipe, especially if you are not counting calories. Putting all those pats of butter into the curd seemed a little gross at the time, but it made the curd fantastic and smooth.

The one problem is that it took so long to do everything! I had to bake the crust for almost 25 minutes and the curd for almost 30 before it was done! I do"

"It was a great recipe, especially if you are not counting calories. Putting all those pats of butter into the curd seemed a little gross at the time, but it made the curd fantastic and smooth.

The one problem is that it took so long to do everything! I had to bake the crust for almost 25 minutes and the curd for almost 30 before it was done! I do"

"It was a great recipe, especially if you are not counting calories. Putting all those pats of butter into the curd seemed a little gross at the time, but it made the curd fantastic and smooth.

The one problem is that it took so long to do everything! I had to bake the crust for almost 25 minutes and the curd for almost 30 before it was done! I do"

"A great recipe. My entire family loved it, and it only took just over half an hour to prepare."

"Fantastic recipe! It was crisp and looked beautiful pulling it out of the oven.
The 1 tablespoon of salt is definitely too much, though. I used 1 1/2 teaspoons of salt and it was still a little salty, but if you reduce the salt it's great!"

"A great tasting pizza. I'm a big fan of spinach and garlic, so this was the perfect pizza for me. I'm also a big fan of thin crust pizzas, and the firmer crust appealed to me. I served this to my friends at a party and they all loved it. I will be making this again.

"Overall the recipe was very good. The crepes were light and airy and the sauce tasted good.

The batter was incredibly thick, however, and spreading it in the pan was difficult. I'm used to putting a drop of batter in the centre of the pan and swirling it around by just lifting and turning the pan, so it was very strange to see the pan totally vertical and the batter only sliding very slowly down the pan. I had to use a spatula to cover the pan. Also, the sauce was very sweet, so this felt more like a dessert than a brunch item. I was only able to get through 1&1/2 crepes before it got to be too much.

In small doses, this is a great recipe. I will be using it again (but maybe with less flour to hopefully thin it out a bit...)

"Very good recipe. It was easy to put together, and the 4 hours waiting for the dough to rise just made me want to try them even more!
They out very light and fluffy and tasted very good. They weren't as sweet as i expected, they were almost like bread instead of the sweet dessert i was expecting. I may add more sugar to the dough next time.
Also, when you put them in the oven to keep them warm, remember to take them out after only a few minutes. A nice, golden brown beignet that sits in the oven, even at a measly 250 degrees, come out a lot more brown after a while.
Overall, great recipe, and i will be making these again.