Alton Brown Makes Crepes 3 Ways | Good Eats | Food Network

Alton shows us not one, not two, but THREE recipes for delicious crepes!


Pop culture, comedy and plain good eating: Host Alton Brown explores the origins of ingredients, decodes culinary customs, and presents food and equipment trends. Punctuated by unusual interludes, simple preparations and unconventional discussions, he'll bring you food in its finest and funniest form.

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Crepes
RECIPE COURTESY OF ALTON BROWN
Level: Intermediate
Total: 1 hr 25 min
Prep: 5 min
Inactive: 1 hr
Cook: 20 min
Yield: 17 to 22 crepes

Ingredients

2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
Butter, for coating the pan

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.

Cook’s Note

*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 21/2 tablespoons sugar, 1 teaspoon vanilla extract and 2 tablespoons of your favorite liqueur to the egg mixture.


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Alton Brown Makes Crepes 3 Ways | Good Eats | Food Network

[beauxbrasseur]

This is how every food video should be done. Quick, concise, and spectacularly entertaining. 10/10.

[yertelt]

I made a batch of savoury batter and a batch of sweet batter last night. We had savoury crepes with thin sliced ham and/or thin sliced roast beef for dinner last night and we had the sweet for breakfast this morning. I've never made crepes before but these came out pretty darn good. No longer intimidated by the crepe. I will say the savoury recipe was a lot more forgiving in the pan than the sweet. The sugar in the batter changes things up a bit, plus having sat over night I had to play with the consistency a little more than I did with the savoury batter which only rested for an hour. By the last few sweet crepes I finally had the consistency and the pan heat better adjusted and got better results. The only crepes the dog's got were the one I dropped while flipping and the one that broke in two when it landed on the edge of the pan, while flipping. Starting to see a common thread, lol.

Update: Made the basic recipe this morning. After trying both the sweet and savory last week I started thinking that any toppings or fillings you use are going dominate the crepe anyways, so why not try the basic recipe? I had a few for breakfast this morning with a little butter and maple syrup. Pretty good, not as sweet as the sweet option obviously, but I'm confident that with enough strawberries and nutella I could sneak them by my grand daughter, lol. So I've come to the conclusion that if you have a specific sweet or savory use for the crepes and know you will need the entire batch go for the sweet or savory option. If you want a couple crepes for breakfast but aren't sure what you want to do with the rest of the crepes, or if you want a couple to make sandwiches for lunch but don't want the rest of the batch to go to waste go for the neutral option.

[arifaygenov]

Hearing Alton Brown say the phrase "perfectly lubed" gives me a feeling I don't even have the words to describe

[fiethsing]

Love this video. 4min and half full of information without useless talking like most of the other videos.

[frankkolton]

My golden retriever thinks his job in life is to hide any evidence of my kitchen mistakes, he can make something like a crepe disappear in 0.4 seconds.

[ladawson]

I made the sweet crepe recipe with whole wheat flour and let it sit overnight. Added a bit of milk in the morning. They were perfect. My greyhounds both enjoyed the crepe fails.

[darerun]

Please stop using new pictures of Alton as the thumbnails when the clips are old, it's clickbait.

[dr.leonardhofstadtersavage]

Alton says: oh you want a dessert crepes, sure no problem. Love how Alton Brown, adds a hilarious Sense of humor to his shows. Big fan of good eats 👍👍👍

[idahojay]

I made my first crepe (turned out good), Thank you for recipe

[jamespotts]

You can always count on Alton to bring out the best.

[zhangmanjun]

Watch this 2021. And he is 100% correct about first crepe will never work! This happened to me all the time. I wondering why and look he mentioned it too. Thank you for reducing my anxiety about first crepe failure

[Ravenholm]

Pancake-flippin' crepes like a BOSS.

[bratticuss]

I follow Jaques Pepin method for crepes. Very easy to follow and fast to make. Plus their is no wait either.

[patriciacleghorn]

Going to make a crepe cake with chantilly cream (using powdered sugar and a little vanilla to stabilize) with a splash of vanilla. This is my go-to crepe recipe for all things crepe. Thanks Alton!

[lobnakhan]

I m so blown away with your kitchen w0w

[Nathan-wnmc]

Water in crepes? It's unheard of! Lol
I've never tried water in my crepes but I guess I should give this recipe a try as well.

[savannahn]

"They'd get fat and nasty...ughh"

Shots fired Alton, shots fired.

[davidstowe]

Great job and good luck
Good eats
👍🇺🇸👍. 🌮🌮🌮🌮🍔🍔

[hdwDK]

I believe there were some egg shells in the third batter.

[donimoX]

Didn't have regular milk, used powdered milk (mixed with water), still awesome!