Martha Stewart Easy Crepes Recipe​

This easy crepe recipe by Martha Stewart is perfect for a quick and versatile meal or dessert. Made with simple ingredients you likely have at home, these delicate crepes are golden, buttery, and ideal for both sweet and savory fillings. Impress your family or guests with this effortless and delicious treat!

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

How To Make Crepes Recipe?

1. Make the crepe batter: In a blender, blend the flour, sugar, salt, milk, eggs, and melted butter until smooth, about 30 seconds. Refrigerate for 30 minutes or up to 1 day. Stir the batter briefly before using.
2. Prepare the pan and add batter: Heat an 8-inch (20cm) nonstick skillet over medium heat. Lightly coat the skillet with butter. Pour 1/4 cup (60ml) of batter into the center of the skillet, tilting and swirling the pan to evenly coat the bottom.
3. Cook the crepe and flip: Cook until the bottom is golden in spots and the edges begin to lift, about 1 to 1 1/2 minutes. Use an offset spatula to lift one edge of the crepe, then gently flip it using your fingers.
4. Finish cooking the crepe: Cook the crepe on the second side until just set and golden in places, about 45 seconds. Slide the crepe onto a plate lined with a paper towel.
5. Repeat to cook more crepes: Repeat with the remaining batter, brushing the pan with more butter as needed. Stack the cooked crepes directly on top of each other. Let them cool to room temperature before serving or using.

Recipe Tips:

• Let the batter rest: Resting the batter for at least 30 minutes allows the flour to fully hydrate, making the crepes smoother and easier to cook.
• Use room temperature ingredients: Make sure your milk and eggs are at room temperature. This helps the batter blend more evenly and creates a smoother texture.
• Control the heat: Cook the crepes on medium heat. Too high a heat can burn the crepes before they cook through, while too low a heat will make them soggy.
• Don’t overfill the pan: Use only ¼ cup of batter per crepe. Pouring too much batter can result in thick, uneven crepes that are hard to flip.
• Brush the pan with butter between batches: This ensures the crepes don’t stick and helps achieve a golden, crispy edge every time.

How To Store And Reheat Leftovers?

• Refrigerate: Let the leftover crepes cool to room temperature. Once cooled, stack them with a layer of parchment paper between each crepe. Place them in an airtight container and refrigerate for up to 3 days.
• Freeze: To freeze, stack the crepes with parchment paper between each layer. Wrap them tightly in plastic wrap or foil and place them in a freezer-safe bag. They can be frozen for up to 2 months. To thaw, leave them in the fridge overnight or let them sit at room temperature for about 30 minutes before serving.
• Reheat: Heat a nonstick skillet over medium heat. Place the crepes in the skillet and cook for 1-2 minutes on each side, until heated through.

Nutrition Facts

Serving Size: 1 8-inch crepe (64g)

• Calories: 106
• Total Fat: 3.5g
• Saturated Fat: 1.5g
• Cholesterol: 40mg
• Sodium: 210mg
• Potassium: 80mg
• Total Carbohydrate: 13g
• Dietary Fiber: 0.5g
• Sugars: 4g
• Protein: 4g

Check out More Recipes:

• Martha Stewart Biscuits​
• Martha Stewart French Toast​
• Martha Stewart Cinnamon Rolls​
• Martha Stewart Easy Waffle Recipe​
• Martha Stewart Baked French Toast​