FRENCH CREPE BATTER RECIPES

Name: Crepes
Prep time: 5 min
Cook time: 20 min
Total time: 1 h 25 min
Yield: 17 to 22 crepes
Cuisine: european
Ingredients: 2 large eggs; 3/4 cup milk; 1/2 cup water; 1 cup flour; 3 tablespoons melted butter; Butter, for coating the pan

CREPES RECIPE | ALTON BROWN - FOOD NETWORK

Crepes Recipe | Alton Brown - Food Network image

Go French with Alton Brown's foolproof Crepes recipe from Good Eats on Food Network. Add veggies for a savory version; use chocolate and berries for dessert.

Provided by Alton Brown

Categories dessert

Total Time 1 hours 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 17 to 22 crepes

Number Of Ingredients 6

Ingredients

2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
Butter, for coating the pan

Steps:

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.

Nutrition Facts : Calories 56, FatContent 3 grams, SaturatedFatContent 2 grams, CholesterolContent 28 milligrams, SodiumContent 13 milligrams, CarbohydrateContent 6 grams, FiberContent 0 grams, ProteinContent 2 grams, SugarContent 1 grams

CREPES RECIPE | ALTON BROWN - FOOD NETWORK

Crepes Recipe | Alton Brown - Food Network image

Go French with Alton Brown's foolproof Crepes recipe from Good Eats on Food Network. Add veggies for a savory version; use chocolate and berries for dessert.

Provided by Alton Brown

Categories dessert

Total Time 1 hours 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 17 to 22 crepes

Number Of Ingredients 6

Ingredients

2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
Butter, for coating the pan

Steps:

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.

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