Food & Cooking Recipes Crepe Recipes Simple Crepes 3.6 (823) 51 Reviews Making the batter in a blender ensures it's smooth, not lumpy, and streamlines prep. 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 May 10, 2023 Print Rate It Share Share Tweet Pin Email Prep Time: 45 mins Total Time: 1 hr 15 mins Yield: Makes 12 (8-inch) crepes Crepes are easier to make than you think. In fact, we believe they're easier than pancakes. They're also more versatile, and can be dressed up with sweet or savory toppings and any number of flavorful fillings for breakfast, lunch, dinner, or dessert. Crepe batter is thinner than pancake batter because it doesn't contain leavener (that's why crepes are thin, flat, and delicate!). The batter for our simple crepe recipe comes together in the blender, which ensures a smooth crepe batter that has the consistency of heavy cream. You don't need a special crepe pan to cook them, either. Simply use a nonstick skillet. Learn How to Make Perfect Crepes That Never Stick or Tear With Our Easy, Comprehensive Guide Maxwell Cozzi Ingredients 1 cup unbleached all-purpose flour 1 tablespoon granulated sugar ¼ teaspoon kosher salt 1 ½ cups whole milk, room temperature 4 large eggs, room temperature 3 tablespoons unsalted butter, melted, plus more for brushing Directions Maxwell Cozzi Make crepe batter: In a blender, puree flour, sugar, salt, milk, eggs, and butter until smooth, about 30 seconds. Refrigerate for 30 minutes or up to 1 day; stir for a few seconds before using. Maxwell Cozzi Prep pan and add batter: Heat an 8-inch nonstick skillet over medium. Lightly coat with butter. Quickly pour 1/4 cup batter into center of skillet, tilting and swirling pan until batter evenly coats bottom. Maxwell Cozzi Cook crepe and flip: Cook until crepe is golden in places on bottom and edges begin to lift from pan, 1 to 1 1/2 minutes. Use an offset spatula to lift one edge of crepe, then use your fingers to gently flip crepe. Maxwell Cozzi Finish cooking crepe: Cook crepe on second side until just set and golden in places on bottom, about 45 seconds. Slide crepe onto a paper towel-lined plate. Maxwell Cozzi Repeat steps to cook more crepes: Repeat with remaining batter, coating pan with more butter as needed, and stacking crepes directly on top of one another. Let cool to room temperature before using. Maxwell Cozzi How to Store Leftover Crepes If not using your cooked crepes immediately, you can store them in the refrigerator or freezer: In refrigerator: Stack cooked, cooled crepes with wax paper, wrap in plastic wrap and refrigerate up to three days.In freezer: Wrap crepes in plastic wrap and freeze for up to one month. Sweet and Savory Recipes You'll Want to Make That Use Crepes Strawberry Crepes Chicken Crepes Chocolate-Hazelnut and Banana Crepe Peanut Butter and Jam Crepe Roll Spinach-Artichoke Cannelloni Crepes with Mustardy Cheese Sauce Raspberry and Chocolate-Hazelnut Crepe Cake There Are So Many Ways to Fill a Crepe, but These Are Our Favorites Rate it Print