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!
One of my most trusted sources for recipes, Alton Brown is so methodical and scientific with his ingredients that you know all his recipes will work out. These Good Eats crepes are no exception. They are delicious.
Why is Alton Brown crepes recipe so good?
This recipe is barely adapted from a highly rated food network recipe. I love Alton’s Good Eats recipes, because he’s a food scientist so he gives precise measurements that give you the best results.
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. There is an option of making a sweet crepe batter (always my choice) or a 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.
The batter will last in the fridge for up to 48 hours, so this is a great make ahead recipe.
The crepes are infinitely customizable with the filling/topping of your choice.
What do you need to make crepes?
Eggs: preferably at room temperature so that they combine more easily.
Milk: preferably at room temperature, and I like to use whole milk.
Flour: regular all purpose or plain flour
Melted butter: unsalted butter. I like to microwave the butter gently to melt it, you can also melt it in a small saucepan over the stovetop.
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 hour which allows the bubbles to subside so the crepes don’t tear during cooking. You can keep the batter in the fridge for up to 48 hours! I love making the batter the night before so that breakfast is basically ready.
- 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 this is doable without a blender.
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. I like to fill 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.
Recipe tips and tricks:
- If you don’t have a blender, you can use a food processor, an electric whisk, or whisk very vigorously by hand.
- To make a savory version of crepes, omit the vanilla and sugar, and add a pinch of salt and optionally 1/4 cup of fresh chopped herbs of choice. Fill with cheese, eggs, mushrooms and/or spinach, turkey ham, anything you can think of!
- Spread the batter out as thin as you can in the crepe pan/skillet, by swirling the batter around until it just thinly coats the bottom of the skillet. You may need a little practice but you’ll get the hang of it!
Those work very well, but if you don’t have one, just use whatever skillet you use to make pancakes. Preferably it’ll be a larger skillet so you have a lot of area to spread the crepe batter around in.
You can store crepe batter in the fridge for up to 48 hours, making this great for a make ahead breakfast. You can also store cooked crepes for 2-3 days, or in the freezer for up to 3 months. Let them cool completely before storing in the fridge or freezer.
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card and a comment!
Alton Brown Crepes
- 2 eggs, room temperature
- 3/4 cup milk, room temperature
- 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 nonstick 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!