Alton Brown Makes Crepes 3 Ways

Ingredients

• 2 pieces Large Eggs (room temperature)
• 0.75 cup Milk (whole milk, room temperature)
• 0.5 cup Water (cold)
• 1 cup All-Purpose Flour (sifted)
• 3 tablespoons Unsalted Butter (melted; can brown for nutty flavor)
• 0.25 teaspoon Salt (optional, for savory version)
• 0.25 cup Fresh Herbs (chopped; any herb except rosemary)
• 1 teaspoon Vanilla Extract (for sweet version)
• 2.5 tablespoons Granulated Sugar (for sweet version)

Instructions

1. Measure Ingredients

   Measure 2 large eggs, 3/4 cup milk, 1/2 cup water, 1 cup sifted all‑purpose flour, and 3 tbsp melted butter into a mixing bowl. If making savory crepes, add 1/4 tsp salt and 1/4 cup chopped fresh herbs. If making sweet crepes, add 1 tsp vanilla extract and 2½ tbsp sugar.

   Time: PT5M

2. Blend Batter

   Place all ingredients in the blender and blend on high for 7‑10 seconds, just until a smooth liquid forms. Do not over‑blend, or the water and flour will develop gluten and make the crepes tough.

   Time: PT10S

3. Rest Batter

   Transfer the batter to a clean container, cover, and refrigerate for at least 1 hour (up to 24 hours). The rest allows the flour to fully hydrate and the batter to thicken slightly.

   Time: PT1H

   Temperature: 4°C

4. Preheat Pan

   Place the non‑stick skillet over medium heat and let it warm for about 2 minutes. The pan should be hot enough that a few drops of water sizzle briefly.

   Time: PT2M

   Temperature: medium heat

5. Lightly Butter Pan

   Add a small amount of melted butter (about 1 tsp) to the pan, swirling to coat the entire surface. The butter should bubble but not brown.

   Time: PT30S

   Temperature: medium heat

6. Add Batter

   Using a 1/4‑cup measure, pour batter into the center of the pan. Quickly tilt and swirl the pan to spread the batter into a thin, even circle (about 8‑10 inches).

   Time: PT30S

   Temperature: medium heat

7. Cook First Side

   Let the batter cook for about 1 minute, gently moving the pan to keep the edges from sticking. The surface will set and the edges will lift slightly.

   Time: PT1M

   Temperature: medium heat

8. Flip Crepe

   Using a wooden spatula, lift one edge and flip the crepe. Cook the second side for another 30‑45 seconds until lightly golden.

   Time: PT1M

   Temperature: medium heat

9. Adjust Consistency (If Needed)

   If the batter has thickened after resting, stir in a tablespoon of water before the next crepe. Do this only when the pan is cooled slightly to avoid splatter.

   Time: PT1M

10. Serve or Store

    Transfer cooked crepes to a plate, keep warm, and repeat with remaining batter. Serve sweet crepes with fruit or jam, and savory crepes with cheese or ham. Unused batter can be refrigerated for up to 24 hours.

    Time: PT0M

Nutrition Facts

Calories

120

Protein

5 g

Carbohydrates

15 g

Fat

5 g

Fiber

1 g