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Simple Crepes

Recipe photo courtesy of Con Poulos

Crepes are easier to make than you think. These French street-food staples can be dressed up with sweet or savory toppings and any number of flavorful fillings.

Source: Everyday Food, January/February 2011
Total Time Prep Yield



Cook's Notes

Using a blender ensures a smooth crepe batter that has the consistency of heavy cream. If not using immediately, stack cooked, cooled crepes with wax paper and refrigerate, up to 3 days.

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How would you rate this recipe?
  • ajaj1591827
    6 AUG, 2018
    These crepes are awful i [filtered] hate them martha you don't know how to make a crepe. and lady that was telling us how to make it pronounced it wrong. oddest use this recipe
  • MS10319280
    5 AUG, 2018
    I loved these crepes! I have been looking for an easy, delicious crepe recipe and THIS IS IT! These came out perfectly. I made a simple apple caramel filling, and must say I would strongly recommend trying them. They were easy and everything was exactly as Martha says, including the foam that formed at the top of the batter. I will never go out to a restaurant for crepes again! This recipe has it all. Thank you, Martha!!
  • finnstachurski
    5 JUN, 2018
    it's light fluffy and good with sugar
  • kanetagouri
    24 SEP, 2017
    The constant mispronunciation of the word "crepe" is really grating in the video--also, WHY is she using metal tools in a nonstick pan? O, the luxury of pans that you don't have to pay for...
    • tracysugar777
      2 JUN, 2018
      The term crepe is pronounced "crep", although it's fine to pronounce it as "krape", as well, in the U.S.
    • maryamb8650794
      20 MAY, 2018
      amen to the word crepe being used too much
  • isaac3815327
    9 MAY, 2018
    It Was Great!!
  • tpatino5969196
    26 APR, 2018
    I made this recipe pretty quick and it was delicious. I didn't wait a full 15 minutes, but it seemed okay. I also added a couple extra spoonfuls of flour. I ate my crepes with a little bit of nutella and whipped cream. My whole family loved them!
  • magnolia-sz
    15 APR, 2018
    Made the mixture the night before ,cooked in the morning, we all love it.
  • nickelcharlie1
    5 APR, 2018
    I'm not sure why this recipe only has 3 stars. I was raised on traditional French crepes and love them. This recipe is so close to the one of the Larousse Gastronomique recipes and tastes wonderful, with a fantastic texture. Traditionally crepes are cooked nearly paper thin, but have to have strength, thus eggs are very important to help them keep their shape. The great thing about this recipe is that it doesn't have to be refrigerated over night. I'll have to compare recipes to find out why. I created these on a traditional crepe maker, which is an upside down heated pan which is dipped into the crepes, and the collected thin veil of batter sticks and cooks nicely. This batter was exactly what I needed for that process w/o having to set over night. I highly recommend.
  • ireneconroy
    13 FEB, 2018
    These are delicious! They are my go to recipe for crepes & I make a lot of them because its one of the three foods my son will actually eat. They come out perfect every time. It really does make a difference if you let them chill in the fridge for a half hour to an hour. I keep the rest of the batter for the following day & they taste even better!
    • amiyagaines09
      4 MAR, 2018
      i’m french and black, this is not how you make crêpes
  • deannedcosta12
    2 MAR, 2018
    Its awesome, tasty and incredible😊😍

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