This simple crepe recipe is perfect for a quick and versatile meal. Using common ingredients, you can whip up these thin, delicate pancakes in no time. Enjoy them with sweet fillings like fresh fruit and whipped cream, or go savory with ham and cheese.
Recipe Ingredients:
- 2 large eggs
- 3/4 cup milk
- 1/2 cup water
- 1 cup flour
- 3 tablespoons butter, melted and cooled, plus additional for the pan
- 1/4 teaspoon kosher salt
- For Savory Crepes
- 1/4 cup fresh herbs, finely chopped
- For Sweet Crepes
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
How To Make Crepes?
- Blend the Batter: In a blender, combine all ingredients (including herbs for savory or sugar and vanilla for sweet crepes) and blend for 10 seconds. Refrigerate the batter for at least 1 hour to reduce bubbles, making the crepes less likely to tear. The batter can be stored for up to 48 hours.
- Prepare the Pan: Heat a 25 cm / 10-inch nonstick pan over medium heat and lightly coat with butter until it sizzles.
- Cook the Crepes: Pour 60 ml / 1/4 cup of batter into the center of the pan, then swirl to evenly coat the bottom. Cook for 45 seconds until the edges start to lift, then flip and cook for an additional 30 seconds. Transfer to a cutting board to cool flat.
- Repeat Until Done: Continue with the remaining batter, re-buttering the pan as needed.
- Store the Crepes: Once cooled, stack the crepes with parchment paper between each one. Store in a zip-top plastic bag in the refrigerator for several days or freeze for up to 1 month. When using frozen crepes, thaw on a rack before gently peeling them apart.
Recipe Tips:
- Rest the Batter: Letting the batter rest for at least 1 hour in the refrigerator helps produce tender crepes.
- Proper Pan Temperature: Ensure your pan is evenly heated over medium heat to prevent sticking and achieve a uniform golden color.
- Swirl Technique: Pour the batter into the center of the pan and quickly swirl to spread it evenly for thin crepes.
- Use a Nonstick Pan: A nonstick pan reduces the need for excess butter and makes flipping crepes easier.
- Keep Crepes Warm: Stack cooked crepes on a plate covered with a clean kitchen towel to keep them warm and pliable until serving.
How To Store Leftovers?
- Refrigerate: First, let the leftover crepes cool to room temperature. Then, stack them with parchment paper between each crepe and place them in an airtight container. Store in the refrigerator for up to 3 days.
- Freeze: After cooling, layer parchment paper between crepes and place them in a freezer-safe bag or container. Freeze for up to 1 month.
Nutrition Facts
- Calories: 90
- Total Fat: 3 g
- Saturated Fat: 1 g
- Cholesterol: 40 mg
- Sodium: 210 mg
- Potassium: Not specified
- Total Carbohydrate: 13 g
- Sugars: 4 g
- Protein: 4 g
Check out More Recipes:
Alton Brown Crepes
Description
This simple crepe recipe is perfect for a quick and versatile meal. Using common ingredients, you can whip up these thin, delicate pancakes in no time. Enjoy them with sweet fillings like fresh fruit and whipped cream, or go savory with ham and cheese.
Ingredients
Instructions
- Blend the Batter: In a blender, combine all ingredients (including herbs for savory or sugar and vanilla for sweet crepes) and blend for 10 seconds. Refrigerate the batter for at least 1 hour to reduce bubbles, making the crepes less likely to tear. The batter can be stored for up to 48 hours.
- Prepare the Pan: Heat a 25 cm / 10-inch nonstick pan over medium heat and lightly coat with butter until it sizzles.
- Cook the Crepes: Pour 60 ml / 1/4 cup of batter into the center of the pan, then swirl to evenly coat the bottom. Cook for 45 seconds until the edges start to lift, then flip and cook for an additional 30 seconds. Transfer to a cutting board to cool flat.
- Repeat Until Done: Continue with the remaining batter, re-buttering the pan as needed.
- Store the Crepes: Once cooled, stack the crepes with parchment paper between each one. Store in a zip-top plastic bag in the refrigerator for several days or freeze for up to 1 month. When using frozen crepes, thaw on a rack before gently peeling them apart.
Notes
- Rest the Batter: Letting the batter rest for at least 1 hour in the refrigerator helps produce tender crepes.
- Proper Pan Temperature: Ensure your pan is evenly heated over medium heat to prevent sticking and achieve a uniform golden color.
- Swirl Technique: Pour the batter into the center of the pan and quickly swirl to spread it evenly for thin crepes.
- Use a Nonstick Pan: A nonstick pan reduces the need for excess butter and makes flipping crepes easier.
- Keep Crepes Warm: Stack cooked crepes on a plate covered with a clean kitchen towel to keep them warm and pliable until serving.
Alton Brown Crepes
