Food & Cooking Recipes Crepe Recipes Man Crepes 3.8 (10) Add your rating & review 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 April 27, 2018 Print Rate It Share Share Tweet Pin Email Yield: 12 crepes From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books). Ingredients ¾ cup all-purpose flour ½ teaspoon coarse salt 1 teaspoon baking powder 3 large eggs ⅔ cup milk ⅓ cup water ½ teaspoon pure vanilla extract Unsalted butter, for frying and spreading Sugar, for sprinkling Wedges of oranges or lemons for squeezing Directions Heat an ovenproof platter in a warm (200 degrees Fahrenheit) oven. Place the flour, salt, baking powder, eggs, milk, water, and vanilla in a blender and blend until completely combined and the consistency of heavy cream. The batter can be refrigerated up to 1 day in advance. Heat a well-seasoned 6-inch skillet or crepe pan until very hot to the touch but not smoking. Swirl around enough butter to coat the pan. Gently and slowly pour a 3- or 4-tablespoon portion of batter, immediately swirling to cover the entire bottom of the pan in as thin a layer as possible. When the edges begin to turn golden and pull away from the pan, use a spatula to lift and flip the crepe. Cook until it is just set, about 30 seconds. Repeat until the batter is finished, stacking the crepes on the platter in the oven as you go. Serve immediately with some butter, sugar, and a squeeze of citrus. Cook's Notes If prepared in advance, the batter will keep well in the refrigerator overnight. Or, for the finished crepes, wrap them tightly in plastic wrap -- they will hold in the refrigerator for 2 or 3 days. Rate it Print