For the Love of Crepes

Monday, December 7, 2015 0 0

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Recently I really had a hankering for some crepes and I decided I was going to learn how to make them myself. I initially had picked out and become enamored with this recipe but then thought maybe I should just stick to learning how to make a basic crepe and go from there. As suggested by an friend on Instagram I checked out Alton Brown’s crepe recipe which is what I ended up going with. The video included was super helpful in teaching me how to swirl the batter around just right. The crepes were actually surprisingly WAY easier to make than I thought so I’m definitely going to get a little bit more fancy next time. It would even be fun to throw a little brunch party and have everyone bring different toppings and fillers. Yum!

INGREDIENTS:

2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
Butter, for coating the pan
2 1/2 tablespoons sugar
1 teaspoon vanilla extract
Fruit and powered sugar for topping

DIRECTIONS:

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.

Recipe by  Alton Brown photography by me

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