If you love light and soft pancakes, then you will enjoy this Martha Stewart Crepes Recipe.
These thin and tender crepes are perfect for breakfast or dessert. You can fill them with sweet fruits, chocolate, or even savory cheese and ham. The best part is that they are very easy to make.
This Martha Stewart Crepes Recipe gives you golden, soft, and flexible crepes every time.
You only need a few simple ingredients from your kitchen. Once you learn how to make Martha Stewart Crepes, you can prepare them anytime.
They look fancy but are actually very simple to make at home. Let’s start cooking!
When I First Introduced to Martha Stewart Crepes Recipe
I first saw this recipe on Martha Stewart’s cooking show. She made it look so easy and elegant. I tried it the same day, and the result was perfect.
The crepes were soft, thin, and tasted like they came from a French café. My family loved them so much that now we make them every Sunday morning. It has become our sweet breakfast tradition.
Equipment List
To make this recipe, you need only a few basic tools:
- A mixing bowl
- A whisk or blender
- A nonstick frying pan
- A ladle or measuring cup
- A spatula
- A plate for serving
Ingredients You Need for Martha Stewart Crepes Recipe
Here are the ingredients for Martha Stewart Crepes Recipe:
- 1 cup all-purpose flour
- 2 large eggs
- 1 ½ cups milk
- 2 tablespoons melted butter
- 1 tablespoon sugar (for sweet crepes)
- A pinch of salt
- Butter or oil for cooking
You can also add 1 teaspoon of vanilla extract if you want a sweet flavor. For savory crepes, skip the sugar and vanilla.
Step-by-Step Guide
1. Make the Batter
In a bowl, add flour, eggs, milk, melted butter, sugar, and salt. Whisk everything together until smooth. If you have a blender, you can blend it for a few seconds. The batter should be thin and lump-free. Let it rest for 15–20 minutes. This helps make soft crepes.
2. Heat the Pan
Place a nonstick frying pan on medium heat. Lightly brush it with butter or oil. Make sure the pan is hot before you start cooking.
3. Pour the Batter
Take a ladle of batter and pour it into the center of the pan. Quickly swirl the pan so the batter spreads thinly and evenly. The layer should be very thin, like paper.
4. Cook the Crepe
Cook for about 1 minute or until the edges turn golden. Use a spatula to gently flip the crepe. Cook the other side for 30 seconds more.
5. Serve and Enjoy
Place the crepe on a plate and repeat the process with the rest of the batter. You can stack them one by one. Serve warm with your favorite fillings — like Nutella, strawberries, whipped cream, or even scrambled eggs and cheese for a savory twist.
Tips to Make the Best Martha Stewart Crepes Recipe
- Let the batter rest before cooking for soft crepes.
- Use a nonstick pan to avoid sticking.
- Pour less batter for thin and delicate crepes.
- Keep the pan at medium heat for even cooking.
- Add your fillings right after cooking while the crepe is warm.
FAQs about Martha Stewart Crepes Recipe
Q1: Can I make crepe batter ahead of time?
Yes, you can keep it in the fridge. Use within 24 hours.
Q2: Can I freeze the crepes?
Yes, stack with parchment paper. Freeze for up to two months.
Q3: How to make Martha Stewart Crepes without eggs?
Use mashed banana or applesauce instead. The crepes stay soft.
Q4: Can I make savory crepes with this recipe?
Yes, skip sugar and add herbs or cheese. It tastes great.
Q5: What can I serve with crepes?
Fresh fruits, honey, chocolate sauce, or cream work perfectly.
Final Thoughts
The Martha Stewart Crepes Recipe is simple, light, and perfect for any meal. You can make it sweet or savory depending on your mood.
It’s a dish that always brings joy to the table. Once you learn how to make Martha Stewart Crepes, you’ll never go back to store-bought ones.
Try it for breakfast, brunch, or dessert. The soft texture and buttery flavor make every bite special.
These crepes are easy, elegant, and delicious — just like Martha Stewart’s classic recipes. Enjoy making them for your loved ones and watch their happy smiles!
Martha Stewart Crepes Recipe
Ingredients
- 1 cup all-purpose flour
- 2 large eggs
- 1 ½ cups milk
- 2 tablespoons melted butter
- 1 tablespoon sugar for sweet crepes
- A pinch of salt
- Butter or oil for cooking
Instructions
Make the Batter
- In a bowl, add flour, eggs, milk, melted butter, sugar, and salt. Whisk everything together until smooth. If you have a blender, you can blend it for a few seconds. The batter should be thin and lump-free. Let it rest for 15–20 minutes. This helps make soft crepes.
Heat the Pan
- Place a nonstick frying pan on medium heat. Lightly brush it with butter or oil. Make sure the pan is hot before you start cooking.
Pour the Batter
- Take a ladle of batter and pour it into the center of the pan. Quickly swirl the pan so the batter spreads thinly and evenly. The layer should be very thin, like paper.
Cook the Crepe
- Cook for about 1 minute or until the edges turn golden. Use a spatula to gently flip the crepe. Cook the other side for 30 seconds more.
Serve and Enjoy
- Place the crepe on a plate and repeat the process with the rest of the batter. You can stack them one by one. Serve warm with your favorite fillings — like Nutella, strawberries, whipped cream, or even scrambled eggs and cheese for a savory twist.
Notes
- Let the batter rest before cooking for soft crepes.
- Use a nonstick pan to avoid sticking.
- Pour less batter for thin and delicate crepes.
- Keep the pan at medium heat for even cooking.
- Add your fillings right after cooking while the crepe is warm.
