So after trying a number of different crepe recipes, I finally found one I really like on the Foodnetwork website. It’s easy and can be modified for savory or sweet.
Recipe courtesy Alton Brown
**(Please note, I have made minor changes to the original recipe to reflect my experience with it, but it’s basically the same recipe)
Prep Time: 5 min
Cook Time: 20 min
Serves: 17 to 22 ( I get 10 to 15 crepes (depending on how much you pour and the size of your pan)
- 2 large eggs
- 3/4 cup milk
- 1/2 cup water
- 1 cup flour
- 3 tablespoons melted butter
- Butter, for coating the pan (I used vegetable oil)
*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 (I just use the sugar and vanilla)
In a blender, combine all of the ingredients and pulse for 10 seconds (I just used a bowl and whisk and that works just fine). 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 (I used a 10″ non stick pan. 8″ is a little small). Add butter/oil to coat. (For the oil, I use a paper towel to help spread it so it’s an even, thin layer.) Pour 1/4 c. of batter (original recipe says 1 oz.) into the center of the pan and swirl to spread evenly (They are not pancakes, spread as thinly as possible). Cook for 30 seconds or so and flip. Cook for another 10 to 20 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.