Recipes : Crepes : Food Network

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Crepes
Recipe courtesy Alton Brown

Ingredients
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
Butter, for coating the pan

Directions
In a blender, combine all of the ingredients and pulse for 10 seconds.
Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the
crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.

Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan
and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to
the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they

have cooled you can stack them and store in sealable plastic bags in the refrigerator for several
days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently
peeling apart.

*Savory Variation Add 1/4 teaspoon salt and 1/4 cup chopped fresh herbs, spinach or sun-dried
tomatoes to the egg mixture.

*Sweet Variation Add 21/2 tablespoons sugar, 1 teaspoon vanilla extract and 2 tablespoons of your
favorite liqueur to the egg mixture.