Crepes

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

Yield:
17 to 22 crepes
Level:
Intermediate

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.


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4.8 269
This is a very nice simple recipe, but a few steps have been left out. The only thing I would like to add to this is putting the flour and batter through a sift first, it gets rid of the clumps of flour leaving you with an extremely smooth product. If you're making plain crepes, I suggest adding a pinch of salt to the batter as well. item not reviewed by moderator and published
Simple,and good recipe. We did the sweet option, and I added in orange zest, which was a nice hint of flavour. item not reviewed by moderator and published
These were so tasty. We let the batter sit overnight. We used a bit of lemon juice and powered sugar or jam to eat them! Such a great Christmas breakfast. item not reviewed by moderator and published
I don't understand how to 'dried seed of a legume' the blender for ten seconds. item not reviewed by moderator and published
This recipe is my foundation crepe recipe. Thank you. I now substitute the flour by 1/2 cup of almond and quinoa flours each. I use coconut oil instead. For liqueur I used baileys. Yummm! item not reviewed by moderator and published
Easy, awesome recipe! No problems with anything. I made the sweet version. item not reviewed by moderator and published
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. item not reviewed by moderator and published
These are a tried and true favorite for our family. I make them with Bob's Red Mill Gluten-Free all purpose flour mix. Now when I occasionally make them with wheat flour, the kids complain that they like the GF ones better. item not reviewed by moderator and published
I swear by Alton's recipe! This is definitely the best method for making crepes. One thing I noticed is the "Inactive Time" in the above recipe should say 1 HOUR, not 1 minute (as Alton states to leave the batter in the refrigerator for an hour). So the total process should be 1hr 25 min, not 26 min. Just keep that in mind if you're planning on making these to give yourself some time to let the batter rest in the refrigerator. I don't typically wait a full hour - I make the batter, pop it into the fridge, then prepare any fruit or other ingredients I may be using. By the time I'm done with that, the batter has settled enough and I don't have issues with them tearing. item not reviewed by moderator and published
Alton saved the day! We got our recipe for crepes off of another recipe site and the end result was way too watery. Not wanting to give up, we logged onto trusty Foodnetwork.com and found Alton's recipe, which made a lot more sense. The end result is delicious :) item not reviewed by moderator and published
This just made my day. I can't believe no one has caught this! item not reviewed by moderator and published

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