Crepes

Recipe courtesy Alton Brown

Show: Good EatsEpisode: Crepe Expectations

Rated: 5 stars out of 5Rate itRead users' reviews (98)

RECIPE
COMMENTS & REVIEWS(98)

Cook Time:
20 min
Level:
Intermediate
Yield:
17 to 22 crepes

Times:

Prep: 5 min
Inactive Prep: 1 min
Cook: 20 min
Total:: 26 min

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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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Comments & Reviews

recipe Crepes
Patrick Long Beach, CA 11-09-2009
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Amazing & Simple
Rated: 5 stars out of 5

Alton's recipe was simply amazing. This was my first time making crepes and they turned out magnificent. Thanks alton!!
recipe Crepes
Heidi cheektowaga, NY 11-01-2009
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Great!
Rated: 5 stars out of 5

I have wanted to try making crepes for awhile now. So glad I used this recipe for my first try! They turned out great! I... even used egg beaters and skim milk, they still came out light and fluffy. Definitely one of my new staple recipes! Thanks Alton!Read more
recipe Crepes
Vicki Warroad, MN 10-17-2009
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Perfect on the first try!
Rated: 5 stars out of 5

I tried this recipe with fear and trembling due to commnts I'd heard earlier about the difficulty of mastering the art of... crepe making. With Alton Brown's technique I had nothing to fear. It was easy, and the end result was fabulous! I'll be adding this to my brunch repertoire for holiday get-togethers.Read more
recipe Crepes
s LA, CA 09-28-2009
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Perfect
Rated: 5 stars out of 5

This is my staple crepe recipe. The recipe is foolproof and couldn't be easier or quicker. The results are extraordinary, and... just as important--consistent. (At this point, I even have it memorized.) I love the fact that the melted butter is put in the batter; it makes preparing the crepes much easier and less messy because you don't need to butter the crepe pan (I use a non-stick). If you want to show off in front of your friends and family, use this recipe!! Read more
recipe Crepes
Yvonne Orlandof, FL 09-14-2009
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came out perfectly and so easy to make!
Rated: 5 stars out of 5

I made crepes last week using a different recipe - not a single crepe came out in one piece. I was determined to try again,... and I used Alton's recipe. ALL of the crepes (including the first one) came out beautifully. I used the base recipe (only salt, no herbs/sugar/vanilla). On Sunday, I made 2 "test" crepes using about 2 tablespoons of batter each - both came out in one piece, but were translucent and had crispy edges. The taste was great though (used Nutella as the filling). On Monday, I used slightly less than 1/4 cup of batter for each crepe (I used a small Calphalon skillet) to make the crepes a little thicker. I filled them with spinach sauteed with garlic and olive oil, roasted chicken, and Boursin cheese. Both days, the crepes were moist and tender. I couldn't notice a difference between using batter that rested 1 hour versus 1 day. Delicious and fast (other than the resting).Read more
recipe Crepes
eldis cincinnati, OH 09-12-2009
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fast, easy & tasty!!
Rated: 5 stars out of 5

Love the fact that you put all the ingrediaents straight into the blender and pour out into the pan from it! BRILLIANT... Allton-as always. Gives me less dishes to dirty and the batter comes out smooth without mxing it by hand : ). I did not refrigerate and the crepes turned out great - filled them with whipped cream and nutella - my favorite! The hardest part about making these is the swirl actionl - the smaller your pan the easier it will be! But of course practice makes perfect- so by the 4th crepe - I was rocking and rolling and they were looking very pretty as well as being tasty. Have fun making these.Read more