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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: 35 mins
    total time: 35 mins
  • yield: Makes 9

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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

Cook's Note

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

Directions

  1. Step 1

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

      In this step:

  2. Step 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. Step 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. Step 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.)

Source
Everyday Food, January/February 2011

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Reviews (14)

  • 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.

  • 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.

  • 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..

  • 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. ;-)

  • 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.

  • 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

  • 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 :)

  • 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!

  • 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!

  • 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.

  • 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.

  • 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.

  • 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.

  • 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 :)