Such an easy and approachable recipe for crepes, five minutes of effort and a handful of ingredients are blended together. Alton brown crepes make the perfect thin lacey crepes that have spot on flavor and texture!
It’s not often I have someones name in one of the recipes posted on my website, but Alton Brown absolutely deserves to be featured. I love this recipe!
Why is Alton Brown crepes recipe so good?
I got this recipe from a highly rated food network recipe by the one and only Alton Brown. I love his recipes, because he’s a food scientist so he’s so good with the technicalities.
This recipe is so easy. You place all the ingredients together and mix them up. That’s the extent of it. Did I mention you only need 10 seconds of mixing?
It’s perfectly balanced. He gives the option of making a sweet crepe batter (always my choice) or savory crepe batter. I always go with the sweet option, and the only thing I forgo is adding any liquer to the batter.
The crepes come out restaurant quality. Truly delicious. They are crisp on the edges, and more tender towards the center. They rival the best crepes I’ve had anywhere! And as good as pancakes are, crepes always have a wow factor to them.
They are infinitely customizable with the filling/topping of your choice.
What do you need to make crepes?
The basic ingredients are:
Eggs, milk, water, flour, and melted butter. THAT’S IT!
For sweet crepes: (like the recipe card below) you add a little sugar and vanilla
For savory crepes: you add a pinch of salt, and 1/4 cup fresh herbs of your choice.
How to make easy crepes:
Combine all the ingredients in a blender, and pulse for around 10 seconds to combine.
Place the batter in the fridge for an 1, which allows the bubbles to subside so the crepes don’t tear during cooking. One of my favorite things about this recipe is that the batter can be made up to 48 hours in advance. I personally love making the batter the night before so it’s ready for an early breakfast the next day.
Make the crepes by melting some butter in a pan on medium heat, then adding around 2 tablespoon of batter and swirling evenly until you get an even thin layer. Cook for around 30 seconds, then flip and cook for a further 10-15 seconds until both sides have cooked and set.
Can I make the crepes without a blender?
Yes! Whisk vigorously. A blender will make your life easier because it’ll really help to combine the flour with the liquid ingredients, but it isn’t make or break.
What to fill or top crepes with:
I’m always a Nutella crepe person myself. I just think that it’s the perfect crepe filling. These crepes I filled with a thick layer of nutella down the middle, and dusted with powdered sugar.
I also had some crepes with a squeeze of lemon juice and a sprinkling of white sugar, and those were delicious and light.
Another option is some jam, or just to drizzle the crepes with honey or maple syrup.
Salted caramel would be amazing too! The possibilities are really endless.
Go extra and serve these as dessert style crepes with vanilla ice cream on the side. Swoon.
Storing extra crepes:
Crepes will last in the fridge, tightly wrapped for a couple days, and in the freezer for a couple months.
Alton Brown Crepes
- 2 eggs
- 3/4 cup milk
- 1/2 cup water
- 1 cup flour 125 g
- 3 tablespoon melted butter 43g
- 2.5 tablespoon sugar
- 1 teaspoon vanilla extract
- Place all the ingredients in a blender or food processor. Pulse for 10-15 seconds until well combined. Chill batter in fridge for one hour or up to 48 hours.
- After chilling, heat a non stick pan over medium heat. Place a little butter in the pan and swirl around to coat. Pour around 2 tablespoon (about 1 ounce) of batter in the pan and swirl to evenly coat the pan in a thin layer. Cook for 30 seconds or until edges dry up, and flip. Cook on the other side for 10-15 seconds until crepe has cooked through.
- Keep going until all the batter is finished.
- Enjoy filled or topped with your favorite toppings of choice, see post above for inspiration!
If you liked this recipe, you might like: