Crepes

300 Ratings
Recipe courtesy ofAlton Brown

Total: 1 hr 25 min Prep: 5 min Cook: 20 min

Yield: 17 to 22 crepes

Level: Intermediate

Advertisement

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.

Show more
Show: Good Eats
Episode: Crepe Expectations

Sign Up for the Recipe of the Day Newsletter

Thanks! We have subscribed you to the Recipe of the Day newsletter.
View Our Privacy Policy
Advertisement

300 Ratings

avracohen
No need for a blender. A whisk is perfectly adequate and easier to clean. I use two dedicated steel crepe pans to crank them out. Used to swing three pans back in my restaurant days! The timing is fun and challenging. I like them thin and will add water if required. I use a palette knife and my fingers to help turn them. The key is adjusting the heat of the pan. This can be done by adjusting the flame, but more easily by leaving the pan off the flame for a moment before adding the next ladle of batter. It should provide a bit of sizzle when your batter goes in and allow just enough time for you to make one or two circular motions with the pan to spread the batter. Don't fuss with small holes. The flip side requires only a moment of heat. I set them out overlapping on wax paper in sets of six. They keep fine in the fridge and also freeze well. They're a wonderful thing to have ready at a moment's notice for an easy but impressive dessert or a savory meal stretching those leftovers. See All Reviews Post Review

Ideas you'll love