Alton Brown Crepes Recipe

Alton Brown Crepes Recipe is made with large eggs, milk, water, flour, melted butter, and kosher salt, with optional additions of fresh herbs, sugar, or vanilla extract. This recipe creates thin, tender crepes that can be made sweet or savory. It takes about 1 hour and 20 minutes to prepare and yields 10 to 12 crepes.

Alton Brown Crepes 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 Alton Brown Crepes Recipe

1. Blend the Batter: In a blender, combine all of the ingredients and pulse for 10 seconds.
2. Chill the Batter: Place the batter in the refrigerator for 1 hour to reduce bubbles and prevent tearing.
3. Preheat the Pan: Heat a 10-inch nonstick pan over medium heat and coat it with butter until it sizzles.
4. Cook the Crepes: Pour a scant 1/4 cup of batter into the pan, swirl to spread, and cook until edges lift, about 45 seconds. Flip and cook another 30 seconds.
5. Cool and Store: Remove to a cutting board and let cool flat. Repeat with remaining batter. Stack cooled crepes with parchment between each and store as needed.

Recipe Tips

• Let Batter Rest: Resting the batter ensures smoother, tear-resistant crepes.
• Swirl Quickly: Immediately swirl the pan to distribute the batter evenly.
• Use a Nonstick Pan: It helps prevent sticking and ensures easy flipping.
• Customize the Flavor: Add herbs for savory or sugar and vanilla for sweet crepes.
• Freeze for Later: Crepes freeze well; thaw gently and separate with care.

What To Serve With Crepes

These versatile crepes can be served with fillings like Nutella, jam, whipped cream, or berries for a sweet treat. For savory options, try ham and cheese, sautéed mushrooms, or spinach and feta.

How To Store Crepes

Refrigerate: Stack cooled crepes with parchment between layers, place in zip-top bags, and refrigerate for up to 3 days.
Freeze: Freeze in stacks with parchment paper, in zip-top bags, for up to 1 month. Thaw before separating.

Crepes Nutrition Facts

• Calories: 110
• Total Fat: 6g
• Saturated Fat: 3.5g
• Carbohydrates: 10g
• Sugar: 1g
• Protein: 3g
• Sodium: 90mg

FAQs

Can I make the batter ahead of time?
Yes, it can be stored in the refrigerator for up to 48 hours before cooking.

Do I need to use a blender?
A blender ensures a smooth batter, but a whisk and fine strainer can also work.

How do I keep crepes warm while cooking?
Place them on a warm plate covered with foil until all are done.

Can I double the recipe?
Yes, this recipe doubles easily to make a larger batch.

Are crepes gluten-free?
Not as written, but you can use a gluten-free flour blend as a substitute.

Try More Recipes:

• Alton Brown Green Bean Casserole Recipe
• Alton Brown Guacamole Recipe
• Alton Brown Shepherd’s Pie Recipe