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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

Source: Martha Stewart Living, February 2009


  • 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


  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. 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. 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.


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. )

Cook's Notes

For Kitchen Conundrums, Thomas Joseph used a blender to combine the crepe batter.

Reviews Add a comment

  • hoeycaitlingm
    10 JUL, 2016
    All of your recipes and videos are clear, easy to understand, and the results are consistently good. I never realized before now that crepes can be a sugar-free batter. Thanks!
  • MS10789801
    21 DEC, 2014
    Fantabulous recipe. My kids love it at breakfast with Nutella , berries, maple syrup n ice cream. Impressive breakfast or dessert for guests.
  • 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!
  • MS11216108
    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.