Food & Cooking Recipes Crepe Recipes Sweetened Crepes Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on April 27, 2018 Rate PRINT Share Close Photo: Mike Krautter Prep Time: 50 mins Total Time: 2 hrs 50 mins Yield: 20 The French enjoy thin, pancake-like crepes with sweet or savory toppings and fillings at any type of day. These are sweetened slightly with sugar, perfect for a simple dessert. Serve rolled up or folded. Ingredients 1 ¾ cup whole milk 4 large eggs 6 tablespoons unsalted butter, melted and cooled, plus more for pan 1 cup all-purpose flour 2 tablespoons sugar Coarse salt Directions Puree milk, eggs, butter, flour, sugar and a pinch of salt in a blender until smooth, about 1 minute. Pour into a bowl, cover and refrigerate at least 2 hours and up to 1 day. Whisk batter until smooth. Heat a 10-inch nonstick skillet or crepe pan over medium heat (pan should measure 8 inches across the bottom of the skillet) and brush with butter. Tilt skillet at a 45 degree angle, pour in a scant 1/4 cup batter, and swirl to evenly distribute in a thin film across the bottom. Cook until edges of crepe turn golden, 45 seconds to 1 minute. Flip and cook just until set, about 30 seconds more. Transfer to a paper towel-lined plate. Repeat with remaining batter, whisking between crepes, buttering pan every other crepe, and stacking finished crepes. Cool completely. Cook's Notes Store the crepes refrigerated, wrapped in plastic wrap, up to two days; or frozen, wrapped in paper towels (to absorb moisture when thawing), plastic wrap, and a freezer bag, up to one month. Thaw completely before filling. Rate It PRINT