Prep 1 hr 10 mins
Cook 30 mins
From Alton Brown's Good Eats "Crepe Expectations" episode
- 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.
This is the best recipe that I have every used. I have a crepe maker and with this recipe I do not have to brush it with butter so the crepes do not stick. Other recipes they would always stick especially the 1st ones and would have to constantly brush it with butter between each crepe. I could just do crepe after crepe and no sticking, and was done in record time.
This is my go to recipe. ..but don't tell Alton I never put them in the fridge or let them rest, I just mix and make and they come out perfect every time! Delish!
Perfect every time. Light and very easy to make. Have added 1TB sugar and 1 tsp of vanilla for a sweet variation and my family loves it both ways.