Any recipe that features a notelike “the first crepe always turns out horrible – so scramble it – and feed it to the dog” is a winner! That brings us to Alton Brown (My favorite TV Chef) and his crepe recipe. It’s insane easy and very easy to follow. I had never made crepes till this morning and it was a snap! The secret is the slow swirling of the batter to spread out as it sets. Took me a couple of tries to get it but once I figured it out – the crepes were perfection. I finished them off with a piping hot blueberry syrup (recipe below) and stuffed them with blackberries and raspberries that had been just barely coated with vanilla yogurt. The great thing about crepes is you can put anything your heart desires in one, and it’ll be delicious!
The whole thing was a smash – – and I was very happy with my results. Give it a try!
- 2 large eggs
- 3/4 cup milk
- 1/2 cup water
- 1 cup flour
- 3 tablespoons melted butter
- Butter, for coating the pan
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.
Alton Brown is right – the first crepe out of the barn is a disaster and ended up in Miss Kate’s dish – but… as he also predicted, the pan is then PERFECTLY prepared for crepe-ocity and the rest turned out just absolutely perfect!
Continue until all batter is gone.
If you are like me? You’ll eat these puppies piping hot out of the pan, before they ever have a chance to cool. but…. if you like your crepeage on the cool side? After each crepe is created – lay them out flat on a cutting board so they can cool. 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 2 1/2 tablespoons sugar, 1 teaspoon vanilla extract and 2 tablespoons of your favorite liqueur to the egg mixture.
- 1 pint blueberries
- 1 cup white wine
- 1/4 cup sugar
- 2 tablespoon butter or maragine
Start with 1/2 cup of white wine in a saucepan on medium heat, add the sugar and stir till dissolved, add the blue berries (a pint) and brought it all to a boil – then simmered it for an hour at medium low heat – stirring and letting it reduce even further. I like my syrup a bit on the runny side and piping hot, but some folks might do several other options. If you want a smoother syrup, you could pulse the entire mixture a few times in a food processor. Or – try mixing in 1/2 cup of your favorite maple syrup to give it that IHOP from our childhood factor.