Crepes

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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!

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These are pancakes, not true crepes.

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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.

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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.

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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.

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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.

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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!

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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.

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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.

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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!