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Martha's Favorite

Martha's Favorite

Basic Crepes

This recipe can be used as the basis for any crepe creation. The buckwheat variation has a slightly heartier texture and a more robust flavor. It's best paired with savory fillings. See our Basic Crepe How-To for more photos.

  • yield: Makes 32 six-inch or 12 ten-inch crepes

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Ingredients

  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon coarse salt
  • 2 cups whole milk, room temperature, plus more if needed
  • 3 large eggs, room temperature
  • 2 1/2 ounces (5 tablespoons) unsalted butter, melted, plus more for skillet

Variations

Basic buckwheat variation: Substitute 3/4 cup buckwheat flour for 3/4 cup all-purpose flour, and add an additional 3/4 cup whole milk. (Makes 40 six-inch or 15 ten-inch crepes. )

Directions

  1. Step 1

    Sift flour and salt into a large bowl. Whisk together milk and eggs in a medium bowl. Pour milk mixture into flour mixture, whisking to combine. Whisk in butter. Strain mixture into a medium bowl, and refrigerate for at least 2 hours (or up to 1 day). Batter should be the consistency of heavy cream; add more milk if needed.

  2. Step 2

    Heat an 8- or 12-inch nonstick skillet over medium heat, and brush with butter. Ladle or pour 3 tablespoons batter (for small crepes) or 1/3 cup batter (for large crepes) into pan, turning and tilting skillet to coat bottom evenly with batter. Cook until top of crepe appears set, bottom is firm and golden brown in spots, and center is lifted by pockets of air, about 1 minute.

  3. Step 3

    Run a spatula around edge of crepe to loosen. Slip spatula under crepe, and gently flip in one swift gesture. (If it doesn't land quite right, that's okay; use the spatula to unfold or rearrange it.) Cook until bottom is firm and golden brown in spots, about 45 seconds. Transfer to a plate, and cover. (The first one will not be your finest.) Repeat with remaining batter, brushing pan lightly with butter as needed (every 2 or 3 crepes). Serve immediately.

Source
Martha Stewart Living, February 2009

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Reviews (9)

  • Clubcyrus 30 Dec, 2012

    I tried this recipe and like all else I've tried from this website; It's fail-proof!

  • saltyandsweet 29 Jan, 2011

    Great recipe! I've been making this recipe for years now and it's simple and easy. Definitely a family favorite. Merci Martha!

  • CarrieHerbs 20 Dec, 2010

    These were outstanding! I was always scared to make crepes. I had no idea how fast and easy they were. We didn't chill the batter for 2 hours, and we used egg whites instead of whole eggs but they came out perfect anyway. I'll be good next time and plan ahead to see if they taste different when I do them right.

  • Shel4dogs 22 Apr, 2010

    I've made crab crepes with a light creamy cheese sauce for brunches. They are quite tasty!

  • marv66 4 Aug, 2009

    My kids love these wrapped around a link sausage and dipped in syrup or fruit spread!

  • jnetti 14 Feb, 2009

    This is such a great recipe, i would like to be able to print out the Bananas Foster Creps recipe. The crepes batter fits perfectly in a 4 cup measuring cup for easy pouring into the pan. The crepes were wonderful. Thanks again Martha. Jnetti

  • MelissaRae 9 Feb, 2009

    My husband and I enjoyed experiementing with these crepes for Sunday brunch. Our favorite fillings were fontina cheese and smoked ham with cracked pepper and bananas sauteed with brown sugar and cinnamon topped with Nutella. Men take note, these would make an impressive breakfast in bed for Valentine's, Mother's Day, or any other special occasion!

  • sglitter 28 Jan, 2009

    These were very tasty! I served them with organic blueberry jam and plain low-fat yogurt.

  • sglitter 27 Jan, 2009

    These were very tasty! I served them with organic blueberry jam and plain low-fat yogurt.