Grammy's Kitchen · Crepes · Simple Crepes
One of 39 crepes recipes we measured
660 cooks on www.marthastewart.com rate it 4.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 39.
| this recipe | typical | |
|---|---|---|
| liquid | 305% | 232% |
| fat | 35% | 34% |
| egg | 167% | 83% |
| total sugar | 10% | 10% |
| salt | 1% | 1% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 120 g | 1 cup unbleached all-purpose flour |
| 12 g | 1 tablespoon granulated sugar |
| 2 g | 0.25 teaspoon kosher salt |
| 366 g | 1.5 cups whole milk, room temperature |
| 200 g | 4 large eggs, room temperature |
| 43 g | 3 tablespoons unsalted butter, melted, plus more for brushing |
Method: 5 steps, published by www.marthastewart.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Excellent recipe. I have made this several times. It is not the end of the world if you do not let the batter refrigerate overnight. What is extremely important is that you don’t over-mix the batter. I use my Ninja blender, and definitely no more than 30 sec. ” — a cook, 5.0★
“This is my favorite crepe recipe. They are so delicious and I have been making them for years. My whole family loves them!” — a cook, 5.0★