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Simple Crepes Recipe

Our crepe recipe is easier to make than you think! Crepes, considered French-style pancakes, can be dressed up with sweet or savory toppings and flavorful fillings. In France, crepes are enthusiastically received any time day, at breakfast, brunch, lunch, tea, or dinner. So, bon appetit!

  • Prep:
  • Total Time:
  • Yield: Makes 9
Simple Crepes Recipe

Source: Everyday Food, January/February 2011


  • 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


  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 Note

Using a blender ensures a smooth crepe batter that has the consistency of heavy cream.

Reviews (20)

  • sarahdd63 21 Feb, 2015

    Crepe is not pronounced Crape, it is "EH" sound note the "ay" sound, La Crepe!!! I don't know where this started in America but it is time for the brilliant creation to be pronounced properly.

  • Angie Anderson 23 Jan, 2015

    Made these tonight and filled them with ham, cheese, mushrooms and onions, then topped them with hollandaise sauce. They turned out absolutely perfect and delicious! Will be making these again soon -- my daughter is already requesting dessert crepes!

  • Nicolas Carter 4 Feb, 2015

    I will definable going to try this.

  • margy1680 20 Aug, 2014

    Great and simple recipe, made it changing all ingredients for cleaner versions within my needs and it worked wonderfully. For the clean version I used whole wheat flour, egg whites, skim milk, water, coconut oil, stevia and himalayan salt, only 100 cals according to App My Fitness Pal. Excellent idea!

  • Evana Schmidt 10 Aug, 2014

    I think I got more than 7 crepes from this recipe. Even the first was perfect and they disappeared as soon as I was finished frying...

  • Emma_Taylor 1 Aug, 2014

    Made this on Friday and it was delicious! I think it's the melted butter that makes it so good. I used recipe from the video and made 7 crepes.

  • Mycoupons123 13 Jul, 2014

    This crepe recipe is marvelous. I tried it many a times. All my family members love it so much. Even I got the ingredients from online shopping and got much discount by using code.

  • Richard Walters 26 May, 2014

    I changed the recipe and used stone ground whole wheat flour instead of all-purpose flour, stevia instead of sugar and skim milk instead of whole milk, plus all of the other ingredients listed and they came out great. The wife and daughter loved them.

  • Sayna Sadres 9 Mar, 2014

    i dont know why but mine is sticking to the pan more then usual when i make crepe its my first time using this recipe and using a blender..

  • JeannieG168 23 Feb, 2014

    This is a quick and easy recipe. My family enjoyed them, and asked if I'd make them next Sunday for brunch. ;-)

  • recplug 23 Jan, 2014

    This is one of the yummious dish to prepare. Very easily taught and easy to prepare also. I would like to have more of such interesting recipes in future. Hope ship people also have such kinds of food items to eat.

  • Meridith Kwan 22 Dec, 2013

    Hi there, i just want to say that using many other recipes, this recipe turned out the best crepes, to enhance the flavour more, all i did was replace milk with a 1/2 mixture of buttermilk. free vpn

  • Mina 24 Nov, 2013

    This recipe was great! Just what I needed and can be used for savory or sweet crepes. I used unsweetened Almond Milk and it still turned out beautifully! Whole milk not needed! Going to use these for making Serbian Peroshke :)

  • Beth1981 31 Aug, 2013

    I didn't have whole milk so I used 2% and added a little vanilla extract to the batter, turned out good!

  • Beth1981 31 Aug, 2013

    I didn't have whole milk so i used 2% and added a little vanilla extract to the batter, turned out good!

  • sjz21 3 Aug, 2013

    I only had fat free milk so I did 50% fat free milk and 50% half-and-half and it worked fine. I used a ceramic non-stick skillet and didn't need butter or baking spray except for color. Personally, I put the filling into the crepe while it's in the pan after flipping so that the nutella, PB, or cheese can melt a bit. Very easy -- no special crepe flipping skills required.

  • Belahn 2 Aug, 2013

    I did exactly as it said, and the recipe worked perfectly. I love flipping them over with my hands, and that really is the easiest way. When I tried it with a spatula, the crepe broke. I made savory crepes with eggs, bacon and cheese and dessert crepes with nutella and cherries and both were wonderful.

  • Barbara Price 9 Jun, 2013

    Consider using an 8" cast iron pan - the crepe is a perfect size for desserts or filled with jam. Use a 1/4 cup measure and this batch will yield 12 - 13 crepes.

  • Barbara Price 9 Jun, 2013

    If you have time, make the full batch. These are perfectly fin made ahead and they freeze well. Have a large sheet of parchment or waxed paper nearby, set the crepe to cool on the paper. Stack them once they have cooled. You can - but you don't need to - place a layer of waxed paper between each crepe before slipping the stack into a freezer bag. To use, defrost the stack still sealed in the bag. Warm individually in a skillet. Works well as a gluten-free recipe.

  • jayajha 28 Oct, 2012

    Works Perfectly. I halved the recipe because I didn't want so many. But made no other changes and got it right in one go. We had some delicious peanut-butter and chocolate crepe for an indulgent Sunday morning breakfast :)

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