Crepes

Recipe courtesy Alton Brown
Show: Good Eats Episode: Crepe Expectations

Photo: Crepes

TOTAL TIME: 26 min
Prep: 5 min
Inactive Prep: 1 min
Cook: 20 min
 
YIELD: 17 to 22 crepes
LEVEL: Intermediate

ingredients

  • 1 cup flour
  • 3 tablespoons melted butter
  • Butter, for coating the pan
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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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5

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  • on May 05, 2013

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    This crepe recipe is my fav its easy a delicious and my favorite filling with it is nutella and strawberries with nuts,great for dinner parties too.luv it

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