Crepes are the perfect Saturday morning breakfast, after-dinner treat, and midday meal. How is that possible? Because crepes can best be described in one word: versatile. Crepes don’t have to be cloyingly sweet — they can be savory, too, and served for breakfast, lunch, or dinner.
Instead of only reserving your crepe adventures for pancakes filled with Nutella and bananas in Paris, make your own kitchen a crepery and whip up one of these five recipes that range from sinfully sweet to satisfyingly savory. You don’t need any sophisticated gadgets to churn out your own crepes — just a simple skillet.
1. Simple crepes
We’re starting out with a classic crepe recipe from Martha Stewart that proves anyone can perfect the French-style pancakes. Using ingredients that you likely already have in your pantry, these simple crepes will surprise you with how quickly and easily they come together.
- 1 cup all-purpose flour, spooned and leveled
- 1 tablespoon sugar
- 1/4 teaspoon coarse salt
- 1 1/2 cups whole milk
- 4 large eggs
- 3 tablespoons unsalted butter, melted
Directions: In a blender, combine flour, sugar, salt, milk, eggs, and butter. Puree until mixture is smooth and bubbles form on top, about 30 seconds. Let batter sit at least 15 minutes at room temperature (or refrigerate in an airtight container for up to one day; whisk before using). Heat a 12-inch nonstick skillet over medium heat. Lightly coat with butter. Add 1/3 cup batter and swirl to completely cover bottom of skillet. Cook until underside of crepe is golden brown, 2-3 minutes. Loosen edge of crepe with a rubber spatula, then, with your fingertips, quickly flip. Cook 1 minute more. Slide crepe out of skillet and repeat with remaining batter. (Coat pan with butter as needed.)