Food & Cooking Recipes Crepe Recipes Classic Crepes 3.8 (131) 13 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 19, 2019 Print Rate It Share Share Tweet Pin Email Yield: Makes 32 six-inch or 12 ten-inch 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. Ingredients 1 ¾ cups all-purpose flour ½ teaspoon coarse salt 2 cups whole milk, room temperature, plus more if needed 3 large eggs, room temperature 2 ½ ounces (5 tablespoons) unsalted butter, melted, plus more for skillet Directions 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. 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. 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. Cook's Notes For Kitchen Conundrums, Thomas Joseph used a blender to combine the crepe batter. 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. ) Rate it Print