Classic 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.
Martha Stewart Living, February 2009
Gallery
Read the full recipe after the video.
Recipe Summary
Ingredients
Directions
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. )