"This cake was easy and scrumptious, a real keeper! I had no sour cream so I used the same amount of greek yogurt, no problem. I didn't use the brown sugar glaze because I thought it might be too sweet. My family loved it and I will be making this cake often! Thanks Emeril!""

"Haven't made crepes in ages and since my daughter's on a Nutella/banana kick, thought I'd give this recipe a try. I followed the recipe pretty much exactly and used 2 cups of milk and a 6-inch Calphalon pan. It took a few tries to get the heat and amount of batter exactly right but once I got going, the crepes came out perfect and were so easy. For a 6-inch pan, I used less than a 1/4 cup batter for each crepe. When cooked to a golden brown with a slight crispness, they tasted best. The trick is to spread the Nutella right when you slide the crepe out of the pan. It made 18 crepes. My daughter and I each had 3 and I'll freeze the rest in between wax paper. I think it will be easy to thaw and re-heat in the oven. Definitely a keeper! Thanks Paula!

"Haven't made crepes in ages and since my daughter's on a Nutella/banana kick, thought I'd give this recipe a try. I followed the recipe pretty much exactly and used 2 cups of milk and a 6-inch Calphalon pan. It took a few tries to get the heat and amount of batter exactly right but once I got going, the crepes came out perfect and were so easy. For a 6-inch pan, I used less than a 1/4 cup batter for each crepe. When cooked to a golden brown with a slight crispness, they tasted best. The trick is to spread the Nutella right when you slide the crepe out of the pan. It made 18 crepes. My daughter and I each had 3 and I'll freeze the rest in between wax paper. I think it will be easy to thaw and re-heat in the oven. Definitely a keeper! Thanks Paula!