Simple Crepes Recipe (2024)

Martha Stewart Member

yankee with no brim!!!

Martha Stewart Member

yankee with no brim!!!

Martha Stewart Member

This is my favorite crepe recipe. They are so delicious and I have been making them for years. My whole family loves them!

Martha Stewart Member

It was a great recipe. But from her chinse leftover dish she might get the coronavirus

Martha Stewart Member

I think this recipe has great framework that works with ingredients that are GF and free of lactose. I substituted Bob's Red Mill GF flour, Earth balance (non-soy) butter and almond milk and these crepes turned out fantastic, for the second time. I cook crepes professionally. I've cooked over 60,000 crepes in the last 5 years. This recipe works, even with alternative ingredients. Let it sit overnight in fridge, then let it warm a bit at room temp before using. Pour into non-stick skillet and swirl thin. Peel and flip by hand. If you can't make this simple recipe work, you're not trying.

Martha Stewart Member

This is a great recipe and its so easy to make.

Martha Stewart Member

The recipe is tempting and delicious, it reminds me of my childhood crepe. We used to we it honey and butter layers. My mom was expert in making crepe without breaking anyone. Well dine

Martha Stewart Member

Super eggy, felt like I was eating rubber, worst crepes ever.

Martha Stewart Member

Any village idiot could make this recipe extremely simple easy . It’s a classic . Sometimes I add a teaspoon of almond extract organic or vanilla organic extract . Best result leave the batter overnight in the fridge. One less thing to do Sunday morning ready to go .

Martha Stewart Member

The crepes came out super eggy, not tasty at all. Very disappointed. I'll stick with the recipe I've been using.

Martha Stewart Member

So easy and they turned out perfectly.

Martha Stewart Member

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Martha Stewart Member

Actually she is saying Crepes correctly. What you are hearing is her accent. I give you the following evidence https://www.youtube.com/watch?v=yRdADIbGr7U. Now we got that straight you can also called them blintzes, but that has nothing to do with the recipe. The recipe is easy as a basis batter not to sweet so one can use savory fillings or add little more sugar if you want a sweeter base but be careful as sweet fillings and toppings could make the crepes/blintzes to sweet.

Martha Stewart Member

This isn't pronounced "crape" it's pronounced "crap".

Martha Stewart Member

My vultures loved it, and I did as well, so much that I even created an account to leave a review! Definitely will use this recipe. 10/10 would feed my vultures. Cheers! -Egg

Martha Stewart Member

This is the first ever attempt at crepes!! The recipe was very simple and came out great. The only thing I would do different is add a little more sugar. Thanx for a great and easy recipe !!!!

Martha Stewart Member

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

Martha Stewart Member

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!!

Martha Stewart Member

it's light fluffy and good with sugar

Martha Stewart Member

It Was Great!!

Martha Stewart Member

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!

Martha Stewart Member

Made the mixture the night before ,cooked in the morning, we all love it.

Martha Stewart Member

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.

Martha Stewart Member

Its awesome, tasty and incredible😊😍

Martha Stewart Member

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!

Martha Stewart Member

As some other people have noted this recipe is heavy on the egg but I liked that. If that doesn't appeal to you I think a lot call for only two or three eggs per cup of flour. I was skeptical because although I know it's supposed to be thin it was super liquidy and a lot higher wet vs. dry ingredients than I was expecting. The blending and letting it rest must have done the trick because they turned out great. The first one was for practice and after that it was a breeze. I'm definitely making this again but if I were trying to make something a little less rich I might try a recipe with less egg.

Martha Stewart Member

I've used better and worse recipes. I enjoyed the video-- very helpful. To the reviewer who commented that she felt grated by the constant mispronunciation of the word crêpe, you are incorrect. The word is pronounced in French like it rhymes with step, not "crape" like many English speakers say.

Martha Stewart Member

Made these crepes for the first time this morning, followed the recipe and the results were perfect, so excited as I love crepes and have had them in many countries. Thank you.

Martha Stewart Member

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...

Martha Stewart Member

I am quite surprised that Julia Childs have has not yet risen from her grave to beat the living hell out of Martha Stewart for this recipe. It is not lazy that is not delicate it is not a crepe. This is something that belongs in a Happy Meal

Martha Stewart Member

I love it when I can define a sinfully delicious recipe with just a few words. With very little time, I needed something very simple, easy and scrumptiousto make for our guest and the love of my life. We've been married for less than 2 years, and today was the first time we had guest over for early morning brunch. In addition to a simple veggie egg omelet and fresh fruit, I wanted to have something sweet, yet simple to make. I googled simple crepes, and that's how I came across Martha's perfect recipe. Having all the ingredients, it only took 5 minutes to measure and put into the blender. As I prepared the omlet, I let the batter set for 15 minutes which was perfect timing. Topped the crepes with fresh blueberries, fresh whipped cream, powdered sugar, and a sprinkle of cinnamon. The guys just LOVED IT! I've made crepes before but this was the first time using the blender, which provided an even smoother rich consistency, just like heavy cream as noted in the recipe. Total prep time was 20 minutes! Simple and sinfully delicious! Thank you!

Martha Stewart Member

This is the best crepe recipe. It has been a tradition every Saturday to make crepes for years now! Me and my kids enjoys makeing crepes and new foods now! Thanks for the very helpful recipe martha! - Fre

Martha Stewart Member

This batter has too much egg, for 4 eggs I think that 2 cups of flour and 2 cups of milk is more appropriate

Martha Stewart Member

Tried the recipe this morning, it was great!! The batter was smooth and we just put plain yogurt and honey as filling. I used a titanium non-stick pan to cook them and I didn't even need to add any more butter or oil at all through the whole batch. Great texture and healthy. Thank you again for a simply great recipe.

Martha Stewart Member

this crepe recipe was great made it four times already, so much easier and better tasting than pancakes, crepes are deffinatley one of my fave breakfast recipes :)

Martha Stewart Member

I just made these this morning and they turned out so good! I can definitely see crepes becoming a weekend breakfast staple in our house, and with so many options to use for filling them, they will never get old. So glad I decided to make this recipe! This morning we filled them with Nutella and bananas and put strawberries on top. I've rated this recipe and posted about it on my own blog www.unveiled-tales.com

Martha Stewart Member

I made this exactly as directed and they came out absolutely perfect! Even my 1st one :-) I think the blender and "resting" is the key as I have made them before with an old recipe that has same ingredients but they never had the right consistency. Thanks!

Martha Stewart Member

Hands down, my favorite crepe recipe ever. I had tried about half a dozen, but this one is the absolute winner! I can eat these with absolutely no toppings or fillings.... well, more like inhale them. Martha does it again!

Martha Stewart Member

in what way is "refrigerate overnight" considered "basic"?

Martha Stewart Member

I tried it and it was AMAZING I think I'm hooked. I put sausage links and egg in it - getting the idea from you- and it was delicious. I also made up to 7.

Martha Stewart Member

Crepe is not pronounced Crape, it is "EH" sound note the "ay" sound, La Crepe!!! I don't know where this started in America but it is time for the brilliant creation to be pronounced properly.

Martha Stewart Member

Made these tonight and filled them with ham, cheese, mushrooms and onions, then topped them with hollandaise sauce. They turned out absolutely perfect and delicious! Will be making these again soon -- my daughter is already requesting dessert crepes!

Martha Stewart Member

Great and simple recipe, made it changing all ingredients for cleaner versions within my needs and it worked wonderfully. For the clean version I used whole wheat flour, egg whites, skim milk, water, coconut oil, stevia and himalayan salt, only 100 cals according to App My Fitness Pal. Excellent idea!

Martha Stewart Member

I think I got more than 7 crepes from this recipe. Even the first was perfect and they disappeared as soon as I was finished frying...

Martha Stewart Member

Made this on Friday and it was delicious! I think it's the melted butter that makes it so good. I used recipe from the video and made 7 crepes.

Martha Stewart Member

This crepe recipe is marvelous. I tried it many a times. All my family members love it so much. Even I got the ingredients from online shopping and got much discount by using code.

Martha Stewart Member

I changed the recipe and used stone ground whole wheat flour instead of all-purpose flour, stevia instead of sugar and skim milk instead of whole milk, plus all of the other ingredients listed and they came out great. The wife and daughter loved them.

Martha Stewart Member

i dont know why but mine is sticking to the pan more then usual when i make crepe its my first time using this recipe and using a blender..

Martha Stewart Member

This is a quick and easy recipe. My family enjoyed them, and asked if I'd make them next Sunday for brunch. ;-)

Martha Stewart Member

This is one of the yummious dish to prepare. Very easily taught and easy to prepare also. I would like to have more of such interesting recipes in future. Hope ship people also have such kinds of food items to eat.

Martha Stewart Member

Hi there, i just want to say that using many other recipes, this recipe turned out the best crepes, to enhance the flavour more, all i did was replace milk with a 1/2 mixture of buttermilk. free vpn

Martha Stewart Member

This recipe was great! Just what I needed and can be used for savory or sweet crepes. I used unsweetened Almond Milk and it still turned out beautifully! Whole milk not needed! Going to use these for making Serbian Peroshke :)

Martha Stewart Member

I didn't have whole milk so I used 2% and added a little vanilla extract to the batter, turned out good!

Martha Stewart Member

I didn't have whole milk so i used 2% and added a little vanilla extract to the batter, turned out good!

Martha Stewart Member

I only had fat free milk so I did 50% fat free milk and 50% half-and-half and it worked fine. I used a ceramic non-stick skillet and didn't need butter or baking spray except for color. Personally, I put the filling into the crepe while it's in the pan after flipping so that the nutella, PB, or cheese can melt a bit. Very easy -- no special crepe flipping skills required.

Martha Stewart Member

I did exactly as it said, and the recipe worked perfectly. I love flipping them over with my hands, and that really is the easiest way. When I tried it with a spatula, the crepe broke. I made savory crepes with eggs, bacon and cheese and dessert crepes with nutella and cherries and both were wonderful.

Martha Stewart Member

Consider using an 8" cast iron pan - the crepe is a perfect size for desserts or filled with jam. Use a 1/4 cup measure and this batch will yield 12 - 13 crepes.

Martha Stewart Member

If you have time, make the full batch. These are perfectly fin made ahead and they freeze well. Have a large sheet of parchment or waxed paper nearby, set the crepe to cool on the paper. Stack them once they have cooled. You can - but you don't need to - place a layer of waxed paper between each crepe before slipping the stack into a freezer bag. To use, defrost the stack still sealed in the bag. Warm individually in a skillet. Works well as a gluten-free recipe.

Martha Stewart Member

Works Perfectly. I halved the recipe because I didn't want so many. But made no other changes and got it right in one go. We had some delicious peanut-butter and chocolate crepe for an indulgent Sunday morning breakfast :)