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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4.8 271
Hands down THE BEST crepe recipe. My crepes never fail with this one. And if you use whole wheat flour, you don't have to worry about sifting it since it is always clump-free. item not reviewed by moderator and published
Who knew making crepes at home could be so simple, easy, and so very delicious!  Thank you for this wonderful reference. item not reviewed by moderator and published
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
Just what I'm looking for! item not reviewed by moderator and published
excellent, I have been using a different recipe for years never really was able to get the texture right thanks again Alton item not reviewed by moderator and published
This is the only recipe I use. I keep a copy of it in my flour bin so I don't have to go looking for it when I want it. Sometimes I make a double batch to take on camping trips. I put the batter in a few quart-sized bottles and keep it in the camper fridge. It's really easy to cook these in a skillet over a camp stove and it's such a treat. The recipe says that the batter keeps for 48 hours, but I've used it a day or two more than that. Just shake well and it's fine. item not reviewed by moderator and published
Love this recipe....I always make extra and serve them with our weekly Sunday brunch !!!the kids love them with jelly or honey just rolled up .... item not reviewed by moderator and published
All recipes I've tried for crepes are the same in that I have to add more milk. This one too. item not reviewed by moderator and published
Really great recipe! I made the batter last night since I am not a morning person ;) I made the sweet crepes, and added 1tablespoon kahula. The only problem I had was flipping them. I did it but it took concentration…perfect thinness. The recipe says batter lasts 48 hours but Alton said in the video 24 hours. I've made six crepes so far and there are probably 4 more. Great with nutella and powder sugar. Thanks Alton for another easy breakfast recipe. (try his overnight french toast) item not reviewed by moderator and published
Mmm! I put Nutella & strawberries in mine! Just the added vanilla extract to the basic batter was delicious enough without the added sugar! item not reviewed by moderator and published
I've been making crepes since grandma taught me how (over 40 years ago!) and this is OUTSTANDING! item not reviewed by moderator and published
Great basic crepes. I added water to the batter as needed just to keep them thin. Mixed spinach (steamed and drained) with ricotta, salt and nutmeg. baked until hot. Terrific. item not reviewed by moderator and published
My family and I love this recipe!!!! The first time I made it I made them for a goodbye party and I ended up making like six batches. Then I made them for my Dad's birthday and I realized I should never make anything less then three batches (if it is only my family) especially when filling them with Nutella and Strawberries. item not reviewed by moderator and published
This is my go-to crepe recipe--it's posted right above my blender! Our favorites are strawberry-Nutella filling or blueberry with ginger caramel sauce. YUM! This is the little black dress of crepe recipes...you can dress it up or down, always delish! The savory version is great for a quick chicken and mushroom appetizer. Thanks, Alton!!!!!! item not reviewed by moderator and published
THE BEST!!!!!! MY FAMILY LOVES THESE AND SO EASY TO MAKE :) item not reviewed by moderator and published
Delicious! item not reviewed by moderator and published
These were very good... I've been testing various recipes to find one that works for my skill level (novice) and that my family enjoys. We had them for breakfast with a smear of lemon curd and a dusting of confectioner sugar. Nice. Easy to make and the right consistency. item not reviewed by moderator and published
This recipe says it makes 17-22 crepes, they must be making them pretty small. I find that this recipe makes 7 crepes that are 6 inches in diameter and the thinness of regular crepes. A little bland, I recommend following the savory and sweet variations at the bottom of the cooking directions. item not reviewed by moderator and published
The best crepe recipe so far item not reviewed by moderator and published
what an easy treat, crepes are wonderful and this is a perfect formula. my husband likes his with coconut curd, my grandkids want theirs with nutella and i like either lemon zest and lemon juice or lemon curd. That is a nice tip about letting the bubbles go away and this is my go to recipe.... give it a try! item not reviewed by moderator and published
Beautiful! I've used many crepe recipes over time, and this one is easy and offers up great results. Do again! item not reviewed by moderator and published
We have these every weekend, so we obviously love this recipe! item not reviewed by moderator and published
Awesome recipe ... I only added organic vanilla extract ; item not reviewed by moderator and published
Amazing! Exactly what a recipe should be - delicious and easy. Alton scores again! item not reviewed by moderator and published
Very good and easy to make. Will make crepes often now! item not reviewed by moderator and published
My family and I have been using Alton Brown's crepe recipe for many years. Alton does his research and makes great things. He may not be fancy but he is usually spot on. This batter is perfect and we will be using it for many years to come. item not reviewed by moderator and published
I made the sweet crepes and they were delicious. They cooked rather fast. I filled them with a ricotta filling and topped it with berries. item not reviewed by moderator and published
So good and so easy! I just made the sweet variation for my family and they were gone faster than I could cook them. item not reviewed by moderator and published
Easy and delicious. I love all the varieties. Now I just have to remember to make the batter ahead of time : item not reviewed by moderator and published
Used this recipe to make breakfast burritos. I finely chopped spinach, onion and garlic then sauted a couple minutes. Added beaten eggs to make a scrambled egg filling. Filled crepes with egg and vegetable mixture and topped with a slice of smoked gouda cheese and rolled like a burrito. Kids loved them. I've found this is a good way to get vegetables in their diet without them even noticing. Good breakfast before school on the go. I like to add diced tomato on top of mine. Great with other vegetables too. item not reviewed by moderator and published
I love these crepes. They are simple to make and are the perfect vehicle for any filling. My kids love banana and nutella but I like warm peaches and sour cream in mine. item not reviewed by moderator and published
perfect crepe recipe and super simple. If you are doing sweet a little vanilla and sugar could be added, and if savory a bit of salt. item not reviewed by moderator and published
Amazing! And they were so easy! item not reviewed by moderator and published
I've tried a few recipes and this one takes the trophy. Tasted it great, it was soft and flexible and super easy to make. Will make it again. item not reviewed by moderator and published
I enjoy making these (have only tried the savory version so far and imagining the French Chef chiding me as I do. Mostly we like eating them. I'm kinda an Alton Groupie. item not reviewed by moderator and published
Ok, I have NEVER made Crepes in my life! But, after watching the Mad Chef Crepe episode, I decided to give it a shot. I can't believe it! WHen I started and poured the very first one, I tried to flip it and it folded on itself, so, no flip. next time, I just used a spatula. Amazingliy, it was PERFECT! I did learn, quickly, that the savory crepes are easier. putting sugar in the batter means the crepe will take a little longer to release from the pan, it will brown more from the sugar caramelizing, and the final crepe will be more crispy than pliable. Other than that, this was really quite easy! I plan to buy a Souffle dish, this week and Souffles are my next attempt!! item not reviewed by moderator and published
The best crepes ever!!!restaurant quality, I made this with Alton Brown's Bourbon banana foster!best treat! Thank you sir! item not reviewed by moderator and published
I made the sweetened version and only added 1 T. of Cherry Brandy because I was serving these to my kids (didn't know if they would like flavor. Very yummy! I only let the batter sit and chill long enough to cut up strawberries and making my filling which was the mascarpone filling from Anne Burrell. It has mini chips and I replaced the sugar with powdered sugar. It tasted like a cannoli when all was done. I waited until the crepes cooled slightly, then added the filling, rolled, and topped with strawberries and whipped cream. Could use cherries and it would be awesome too! I have to say it would make a nice dessert. You could make the crepes ahead and serve everything chilled. Happy eating! item not reviewed by moderator and published
Alton Brown, you ARE the best!!! get this...I am from Europe and I can't stand those crepes there. I never had any crepes here in Colorado just because I remember how I didn't like those in Amsterdam etc. anyway, my hubby has been asking for them and so I said let's see Alton's....guess what! not only they turned out perfect and plus, I even ate 1 and I am craving for more!!! love it, so simple, so yummy and sooo making my hubby and dad in law happy. 1 yes, the 1st pancake was a disaster because it had some lumps so I strained the batter and pressed on those lumps and it gave me a perfect batter 2 the first filling were pan roasted apples and pears with maple syrup and lemon (that's all I used, the maple syrup thickened it perfectly 3 the other filling was nutella spread with bananas. both covered with leaking chocolate. HOMERUN for me: thank you! item not reviewed by moderator and published
Added a little extra salt, chicken broth instead of water, and about half a cup of herbs. Mixed with my hand-held blender - no bubbles! Filled them with chicken, fennel, shallots, asparagus, and roasted red peppers in a creamy wine sauce. Yummy! item not reviewed by moderator and published
It took a few tries to get the hang of it, but the batter is nothing so it wasn't a problem. Awesome crepes good with Nutella. item not reviewed by moderator and published
Perfect! The extra tsp of vanilla really gave it a nice flavor and the cinnamon suggestion worked great for a Christmas party potluck. Another brilliant Alton Brown recipe, duh! item not reviewed by moderator and published
Soft, easy and delicious! item not reviewed by moderator and published
Love love love this recipe. I added a tsp. of vanilla and 1 T of organic coconut sugar! I am making this for supper tonight because its so easy and I feel like it! item not reviewed by moderator and published
I've done plain, sweet and savory, and they always turn out great...the problem is with me figuring out how to make the crepes thin enough. This recipe is straight forward, easy to whip up in my Vitamix, and then it hangs out in the fridge while I go do other things. I like using crepes with hazelnut spread, blueberry preserves, pudding, whipped cream, or for savory, I use them like wraps with leftovers. item not reviewed by moderator and published
I was very intimidated to try crepes but Alton's recipe was great and it was so much easier than I expected. They were a huge hit 3 sweet ways: brown sugar, butter and cinnamon; banana and chocolate syrup; marshmallow and chocolate syrup. I added vanilla but no sugar to the batter so I also used it to make swiss, bacon and egg crepes - super recipe! item not reviewed by moderator and published
I have made these a few times now. And my family loves them. These are so easy to make. I make them just as they are here. I haven't made the sweet or savory versions. I make a blueberry sauce to fill them with. . . they are so good. Blueberry sauce: 2 cups of fresh or frozen blueberries in a pot with 1/4 c of water, 3 tbs of brown sugar and 1 tbs of lemon juice. Heat it up then add a cornstarch slurry (mix 2 tbs of cornstarch in 1/4 of water in a tiny bowl to the blueberries until thickened. That's it - very simple. Thank you Alton Brown for an awesome crepe recipe! item not reviewed by moderator and published
AMAZING! I have tried many crepe recipes ad this by far is the best. item not reviewed by moderator and published
Delicious, perfect recipe to make the crepes that your family loves. My son loves buttermilk pancakes but the hubby and I love crepes so I made these for him and now he wants nothing else! item not reviewed by moderator and published
These turned out delicious! I made the sweet version and split the batter in halves and tried two different flavors – orange (triple sec and cinnamon (Goldschläger. I had to use ¼ cup of batter to cover my 12-inch pan. Next time, I am going to use the 10-inch pan and see if that helps. I stuffed them with Nutella/banana and Biscoff spread. Yummy! item not reviewed by moderator and published
This was the perfect recipe. Flawless and simple. I added a quarter of a teaspoon sugar and a pinch of salt. I don't think the recipe actually makes 18-22 crepes, but it was enough for a bunch of mini crepes. Awesome! item not reviewed by moderator and published
These are pancakes, not true crepes. item not reviewed by moderator and published
This is the only crepe recipe I will ever use! And thanks to Alton for helping me learn how to cook! (my wife appreciates it too I will use skim milk and count that for both my milk and water portions. And 1tsp of italian seasoning makes an excellent stand-in for the savory crepes. item not reviewed by moderator and published
Great recipe! I don't know why I had a sudden craving for crepes, but I saw this and it looked good. I usually like Alton's recipes (his butternut squash soup is an absolute favorite! so I thought I would give it a try- until I realized I was out of butter! I decided to experiment and try it anyway by substituting the butter with coconut oil, and it came out great. Perfect crepes with a subtle coconut flavor. Don't think I would try it with savory crepes, but for dessert crepes they tasted great. item not reviewed by moderator and published
Alton: Great recipe. I used the non-stick pan I use for eggs and was able to make 20 crepes with only a tad of batter left over. Instead of butter I used Pam. I wiped the pan out between each crepe. I made an apricot/cream Napoleon my alternately layering the crepes with vanilla pastry cream and apricot preserves. I used a plain crepe at the top sprinkled with powdered sugar, YUMMY.! Any buy the way I cooked the crepes over a heat slightly above medium. item not reviewed by moderator and published
Absolutely perfect recipe. I couldn't make crepes in school, but I was able to make these. Great recipe. The only reason I didn't give it 5 stars is because it didn't say how high to have the heat. I had to look at another recipe to get it to tell me where I should have my heat. The sweet variation at the bottom, I tried it, it didn't change the taste of my crepes at all. I didn't use alcohol so maybe that would have. Just adding the sugar and vanilla I thought would make it a sweeter batter, but it didn't. item not reviewed by moderator and published
I'm not sure what the previous reviewer is saying but I just made thsi today and unlike all the crepe mixes or recipes I've used before, this recipe by Alton did not break at all. In fact it was so perfect that it didn't give me any problem at all. Good job Alton! Thanks for sharing this recipe! item not reviewed by moderator and published
Crepes are supposed to be light and delicate. What Alton has here is essentially a pancake recipe. There is no way that the ratio of 1 cup of flour to 2 eggs = a crepe batter. Admittedly, the ratio of liquid to dry ingredients will make the pancake batter thinner, but the finished "crepe" will be little more than a thin pancake; not a crepe. Sorry, Alton. You're usually right on target with your recipes but this one doesn't make the grade. item not reviewed by moderator and published
I never made crepe before when i wanted to try Alton was my guide to success they were amazing filled them with nutela and almonds drizzled orange sauce on top. item not reviewed by moderator and published
I made these in a baby food processor without the rest and on a square griddle. They were fantastic, freeform and all bubbly. Only a great recipe could have survived under these equipment and time deprived conditions. Awesome recipe AB! item not reviewed by moderator and published
These turned out outstanding!! Love the texture and the flavor!! Did not wait an hour for the batter to settle, just tapped the container on the counter to release bubbles and placed in fridge only while I cut the fruit. Turned out perfect, but you definitely need a good 12 inch nonstick pan. Also added the vanilla and bit of sugar to the batter, otherwise it would be a bit bland. My family loved them!! and they're a breeze to make.... : Hadn't had a crepe since I studied in France 23 years ago and these brought back many memories... :D item not reviewed by moderator and published
Wow, so simple and so delicious! I used a combination of a tsp of butter and some cooking spray to evenly coat my non-stick skillet. Also, I only waited 30min for the batter to settle in the fridge--too excited and hungry : They turned out wonderfully with no tears! I highly recommend Nutella and strawberries as a sweet filling. item not reviewed by moderator and published
These crepes were YUMMY!! I made them and they were a big hit with my family, kids included. They were flavorful with outstanding texture. I will make them again. item not reviewed by moderator and published
i love your show and this is a simple recipe item not reviewed by moderator and published
These were super easy and so good! They are the tenderst crepes I have ever made and the flavor is excellent. I have tried a lot of crepe recipes and this is definitely the easiest and best one I've ever tried. Thanks for such a good recipe. item not reviewed by moderator and published
Very light and thin. item not reviewed by moderator and published
Delicious and so easy!!! Best Crepe recipe ever! item not reviewed by moderator and published
I was a crepe virgin and this was simple and tasty after watching the video! item not reviewed by moderator and published
Great simple recipe! Try with bananas and Nutella, Awesome! item not reviewed by moderator and published
Super easy and great tasting! item not reviewed by moderator and published
Thanks Alton for a fantastic recipe. Served them today with whipped cream and strawberries in syrup. Yum. item not reviewed by moderator and published
Delicious! Was kind of nervous about them ripping but if you follow his instruction, it's come out perfect! I made both but for the sweet ones, I also added a dash of cinnamon and nutmeg and oh. my. gosh. That did it. I almost passed out! Super amazing, definitively making it again item not reviewed by moderator and published
Really good!!! I'm like super excited. I've always loved crepes and wanted to learn how to make them, especially since they're hard to come by in the town I live in. I tried another recipe before but it didn't come out very well at all. With this recipe I was surprised that my 2nd crepe came out perfect. Really easy to make. I had a stainless steel pan so I found that spraying pam worked better than butter. It made the crepes more smooth whereas the butter tended to bubble a little. It still tasted the same but I think the pam made it look prettier. I followed the sweet variation and after taking the crepe out of the pan spread nutella inside half of the crepe, folded it over, topped it with fresh strawberries (sweetened with a little sugar and sprinkled some powder sugar over the top. Soooooooo good! item not reviewed by moderator and published
I made the sweet crepe recipe and with amaretto and they are great. I'm using them as a bowl (similar to the Crepe Quiche Loraine for a blintz type item. I'm pretty psyched. item not reviewed by moderator and published
Really good. Had mine with Swiss cheese and turkey. However this did not make 17-22 crepes. I made half a batch and cooked them on my crepe pan. I got 4 crepes. A full batch would've prob. been 8-10. item not reviewed by moderator and published
Fun easy and Delicious! item not reviewed by moderator and published
This is an excellent recipe! It was my first time making real crepes with my new crepe pan and it went very smoothly...I added a bit more salt based upon reviews below....I made manicotti filling with my homemade ricotta and leftover roasted chicken.... I just can't wait to serve tonight! Thanks Alton!!! item not reviewed by moderator and published
I make this often, but I add 1/4 cup sugar when I make Sweet Crepes for Breakfast. Syrup is nice, but I use butter, cinnamon, allspice and brown sugar item not reviewed by moderator and published
I do not use extra flavoring to the crêpe, as the crêpe itself is a canvas for what you desire. So comments saying they are bland, well they are definitely NOT pancakes. Our household faves are swiss, forest ham and maple syrup or Nutella. I have been making crêpes forever (over 20 yrs, but this recipe is the best. Made these for a brunch, my guests kept asking for more so I had to make 2 more batches. Kept them warm in the oven. item not reviewed by moderator and published
This is the best crepe recipe I have found. Never thought of using a blender to mix, but it works great! item not reviewed by moderator and published
Now I know why my crepes were chewy in the past. Thanks for teaching me not to stir/blend too long. Excellent crepes. item not reviewed by moderator and published
I have made this recipe numerous times. I have added herbs for savory crepes. I love this recipe. item not reviewed by moderator and published
So good and easy! item not reviewed by moderator and published
Pretty easy recipe. But I'd argue that both the sweet and savory versions need a pinch of salt. Satisfied my craving though, so worked out well. item not reviewed by moderator and published
Soo yummy and easy! Thank you Alton for teaching me how to make crepes : item not reviewed by moderator and published
Always afraid to try making, but this recipe is so simple. I make them all of the time, they're great. item not reviewed by moderator and published
Love this recipe. Since we were making breakfast crepes with Nutella, Strawberries, Blueberries and Bananas, we needed it a little sweeter. Added a little more milk to thin the batter + 1 1/2 Tbls. of sugar. All the 11 year olds loved every bite! item not reviewed by moderator and published
Very light, not overpowering wrapped up a bell pepper, tomato, and cheese a sided with some tomato sauce. item not reviewed by moderator and published
I love these! Perfect recipe. Fill with a mix of sour cream and brown sugar and top with fresh strawberries......Yum.....yum....yum!!! item not reviewed by moderator and published
I made these today for the first time, Deliciousness, I filled them with apple pie filling and cinnamon and topped with whipped topping with a small amount of grated cinnamon & sugar mix over topping. Both beautiful visually and a the flavor was excellent . These are simple and OH so yummy. These are a must try. Thanks Food Network I love so many of your chef inspired recipes. item not reviewed by moderator and published
Easy and good, used salt for all, improved the flavor of even the dessert crepes 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
Oh good. I thought I was crazy. I used my crepe pan and they were thin, but not too thin and I only ended up with 7. I added salt and fresh herbs and it worked out really well. item not reviewed by moderator and published
I found that one oz. of batter equates to about 1/4 cup. item not reviewed by moderator and published

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