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Recipe courtesy of Alton Brown

Show: Good Eats

Episode: Crepe Expectations

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3 videos | Crepes Three Ways (04:28)

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

Yield:: 17 to 22 crepes

Level:: Intermediate

Nutrition Info

Healthy

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Crepes Three Ways (04:28)

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How to Measure Dry Ingredients (01:48)

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How to Measure Wet Ingredients (00:58)

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

Watch how to make this recipe.

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.

Cook's Note

*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.

My Private Notes

Name: Crepes
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H25M0.000S
Yield: 17 to 22 crepes
Cuisine: european
Ingredients: 2 large eggs; 3/4 cup milk; 1/2 cup water; 1 cup flour; 3 tablespoons melted butter; Butter, for coating the pan