My husband lives by Martha Stewart recipes. He calls her his “fairy godmother” and swears she has never lead him astray in the kitchen. This actually means a lot coming from him, since he is not a recipe follower by nature and almost never makes anything that requires a measuring cup. So, if Martha was able to create a recipe reliable enough for him to follow without making one tweak, you know it’s good.
We love making crepes since there are a million ways to do them, and they are much less heavy compared to other breakfast sweets. Martha Stewart’s Basic Crepe Recipe is our standby.
This past weekend we invited our nieces and nephews to spend the night since it was our daughter’s birthday and we thought she would enjoy the company. Well this idea was good in theory, until the next morning when we realized we now had three extra super-hungry mouths to feed and our refrigerator was relatively empty! Yikes! Well, desperate times call from help from the fairy godmother, so we whipped up this recipe quickly and it was an easy hit.
The best part about these is even with limited supplies, we were able to get creative and come up with all kinds of fillings for the kids to have fun with! We put out the peanut butter and Nutella, and sliced up some bananas and raspberries. We were wishing we had some whipped cream but didn’t have the right ingredients to even fake it. However, we did have a brick of cream cheese, which we threw into the stand mixer on high for a few minutes with a tablespoon of sugar, teaspoon of vanilla and a dash of milk, and this concoction was a hit!
Ingredients are simple:
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon coarse salt
- 2 cups whole milk, room temperature, plus more if needed
- 3 large eggs, room temperature
- 2 1/2 ounces (5 tablespoons) unsalted butter, melted, plus more for skillet
Directions are simple too!
- Sift flour and salt into a large bowl.
- Whisk together milk and eggs in a medium bowl.
- Pour milk mixture into flour mixture, whisking to combine.
- Whisk in butter.
- Strain mixture into a medium bowl, and refrigerate for at least 2 hours. Batter should be the consistency of heavy cream; add more milk if needed.
Heat a large nonstick skillet over medium heat and melt some butter in it to prevent sticking. Pour up to 1/3 C of the batter in the pan and swirl lightly to ensure a nice, round shape. Cook about 1 minute until bottom is firm and top appears set. You want the crepe to be golden with some light brown spots. Flip and cook the other side. Repeat until you have cooked through the batter, and serve immediately!