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Simple Crepes

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Crepes are easier to make than you think. These French street-food staples can be dressed up with sweet or savory toppings and any number of flavorful fillings.

  • Prep:
  • Total Time:
  • Yield: Makes 9
simple crepes

Photography: Con Poulos

Source: Everyday Food, January/February 2011

Ingredients

  • 1 cup all-purpose flour (spooned and leveled)
  • 1 tablespoon sugar
  • 1/4 teaspoon coarse salt
  • 1 1/2 cups whole milk
  • 4 large eggs
  • 3 tablespoons unsalted butter, melted

Directions

  1. In a blender, combine flour, sugar, salt, milk, eggs, and butter.

  2. Puree until mixture is smooth and bubbles form on top, about 30 seconds. Let batter sit at least 15 minutes at room temperature (or refrigerate in an airtight container, up to 1 day; whisk before using).

  3. Heat a 12-inch nonstick skillet over medium. Lightly coat with butter. Add 1/3 cup batter and swirl to completely cover bottom of skillet. Cook until underside of crepe is golden brown, 2 to 3 minutes.

  4. Loosen edge of crepe with a rubber spatula, then with your fingertips, quickly flip. Cook 1 minute more. Slide crepe out of skillet and repeat with remaining batter. (Coat pan with butter as needed.)

Cook's Notes

Using a blender ensures a smooth crepe batter that has the consistency of heavy cream. If not using immediately, stack cooked, cooled crepes with wax paper and refrigerate, up to 3 days.

Reviews Add a comment

  • monique3081
    19 JUL, 2017
    I love it when I can define a sinfully delicious recipe with just a few words. With very little time, I needed something very simple, easy and scrumptiousto make for our guest and the love of my life. We've been married for less than 2 years, and today was the first time we had guest over for early morning brunch. In addition to a simple veggie egg omelet and fresh fruit, I wanted to have something sweet, yet simple to make. I googled simple crepes, and that's how I came across Martha's perfect recipe. Having all the ingredients, it only took 5 minutes to measure and put into the blender. As I prepared the omlet, I let the batter set for 15 minutes which was perfect timing. Topped the crepes with fresh blueberries, fresh whipped cream, powdered sugar, and a sprinkle of cinnamon. The guys just LOVED IT! I've made crepes before but this was the first time using the blender, which provided an even smoother rich consistency, just like heavy cream as noted in the recipe. Total prep time was 20 minutes! Simple and sinfully delicious! Thank you!
    Reply
  • fregebre
    3 JUL, 2017
    This is the best crepe recipe. It has been a tradition every Saturday to make crepes for years now! Me and my kids enjoys makeing crepes and new foods now! Thanks for the very helpful recipe martha! - Fre
    Reply
  • nicolasbeuzeboc
    31 MAR, 2017
    This batter has too much egg, for 4 eggs I think that 2 cups of flour and 2 cups of milk is more appropriate
    Reply
  • printmarketing
    3 SEP, 2016
    Tried the recipe this morning, it was great!! The batter was smooth and we just put plain yogurt and honey as filling. I used a titanium non-stick pan to cook them and I didn't even need to add any more butter or oil at all through the whole batch. Great texture and healthy. Thank you again for a simply great recipe.
    Reply
  • maria6mayt03gm
    7 AUG, 2016
    this crepe recipe was great made it four times already, so much easier and better tasting than pancakes, crepes are deffinatley one of my fave breakfast recipes :)
    Reply
  • ashleykosky
    24 JUL, 2016
    I just made these this morning and they turned out so good! I can definitely see crepes becoming a weekend breakfast staple in our house, and with so many options to use for filling them, they will never get old. So glad I decided to make this recipe! This morning we filled them with Nutella and bananas and put strawberries on top. I've rated this recipe and posted about it on my own blog www.unveiled-tales.com
    Reply
  • lisadnunezgmai
    27 MAY, 2016
    I made this exactly as directed and they came out absolutely perfect! Even my 1st one :-) I think the blender and "resting" is the key as I have made them before with an old recipe that has same ingredients but they never had the right consistency. Thanks!
    Reply
  • MS10943680
    6 MAY, 2016
    Hands down, my favorite crepe recipe ever. I had tried about half a dozen, but this one is the absolute winner! I can eat these with absolutely no toppings or fillings.... well, more like inhale them. Martha does it again!
    Reply
  • mikeslesingma
    5 SEP, 2015
    in what way is "refrigerate overnight" considered "basic"?
    Reply
    • jadeberry3gmai
      26 MAR, 2017
      Firstly putting something in the fridge is the other option, secondly, putting something in the fridge isn't difficult is it?
    • thesilverhawkin
      3 SEP, 2016
      I guess there always has to be a wiseguy... Great recipe... Thx, The crepes come out beautifully soft & delicious as is, even without topping... Thx Ms. Stewart...
    • ilikepizza189h
      5 DEC, 2015
      The recipe is more for people that know how to read. Like where it says "or refrigerate", indicating you can make it fresh or makeit the night before so it's ready for a quick breakfast.
  • ArielLove
    3 AUG, 2015
    I tried it and it was AMAZING I think I'm hooked. I put sausage links and egg in it - getting the idea from you- and it was delicious. I also made up to 7.
    Reply