Sandra Alton Brown Crepes are thin, delicate pancakes popular for their versatility in sweet or savory dishes. Ideally, the batter should rest in the refrigerator for at least one hour to allow bubbles to subside, preventing the crepes from tearing during cooking.
Alton Brown Crepes Ingredients
- 2 large eggs
- ¾ cup milk
- ½ cup water
- 1 cup all-purpose flour
- 3 tbsp unsalted butter, melted
- Butter, for coating the pan
How To Make Alton Brown Crepes
- Blend the batter: Place the eggs, milk, water, flour, and melted butter into a blender. Pulse for about 10 seconds until the mixture is smooth and combined. Blending ensures there are no lumps of flour.
- Rest the batter: Place the blender jar (or pour the batter into a bowl) in the refrigerator for at least 1 hour. This step is critical; it allows the foam and bubbles created by the blender to subside, which strengthens the batter so the crepes won’t tear. It can be stored for up to 48 hours.
- Prep the pan: Heat a small non-stick pan (8-inch is standard) over medium-high heat. Add a small knob of butter to coat the bottom of the pan.
- Pour and swirl: Pour approximately 1 ounce (2 tablespoons) of batter into the center of the hot pan. Immediately lift the pan and swirl it in a circular motion to spread the batter evenly into a thin circle that reaches the edges.
- Cook and flip: Cook for about 30 seconds until the edges lift slightly and the bottom is lightly golden. Flip the crepe carefully using a spatula or your fingers.
- Finish cooking: Cook the second side for another 10 seconds; it will spot brown but won’t get as dark as the first side.
- Cool and stack: Remove the crepe to a cutting board or wire rack and lay it flat to cool. Continue this process until all the batter is used. Once cooled, you can stack them without them sticking together.
Recipe Tips
- Sweet Variation: For dessert crepes, add 2½ tablespoons of sugar, 1 teaspoon of vanilla extract, and 2 tablespoons of your favorite liqueur (like Grand Marnier) to the blender in step 1.
- Savory Variation: For dinner crepes, add ¼ teaspoon of salt and ¼ cup of chopped fresh herbs (chives, parsley), spinach, or sun-dried tomatoes to the egg mixture.
- Why water? Alton uses a mix of milk and water. The water lightens the batter, creating a thinner, lace-like crepe, while the milk provides the necessary fat for browning and flavor.
- The first crepe: The first crepe is almost always a throwaway tester. Use it to gauge if your pan is too hot or if you need more butter.
What To Serve With Alton Brown Crepes
Crepes are the ultimate blank canvas.
- Lemon and Sugar: The classic French filling.
- Nutella and Banana: A decadent dessert option.
- Ham and Gruyère: A traditional savory “Galette” style filling.
- Berries and Cream: Perfect for brunch.
How To Store Alton Brown Crepes
- Refrigerate: Stack the cooled crepes and store them in a sealable plastic bag in the refrigerator for several days.
- Freeze: Stack the crepes with a square of wax paper between each one to prevent sticking. Place in a freezer bag and freeze for up to 2 months.
- Thaw: Thaw on a rack before gently peeling them apart.
Alton Brown Crepes Nutrition Facts
- Calories: 95kcal
- Protein: 3g
- Carbohydrates: 10g
- Fat: 4g
- Saturates: 2g
- Sugar: 1g
- Salt: 0.1g
Nutrition information is estimated per crepe (based on approx. 12 crepes).
FAQs
No, a standard 8-inch or 10-inch non-stick frying pan works perfectly fine. The key is the “non-stick” coating so the delicate batter releases easily.
Rubbery crepes are usually caused by too much flour or not resting the batter. Resting allows the gluten strands that developed during blending to relax, resulting in a tender bite.
If serving immediately, you can stack the cooked crepes on a plate covered with foil in a warm oven (200°F) while you cook the rest of the batch.
Alton Brown Crepes Recipe
Description
A versatile and foolproof blender crepe recipe that uses a specific ratio of water, milk, and butter to create thin, tender pancakes suitable for any filling.
Ingredients
Instructions
- Blend eggs, milk, water, flour, and butter for 10 seconds.
- Refrigerate batter for 1 hour to settle bubbles.
- Heat butter in a non-stick pan over medium-high heat.
- Pour 1 oz batter and swirl to coat pan.
- Cook 30 seconds, flip, and cook 10 seconds.
- Cool flat on a rack.
- Stack and store or fill immediately.
Notes
- Resting the batter reduces the air bubbles introduced by the blender, ensuring the crepes are durable enough to be flipped without tearing.
- Using a combination of water and milk rather than just milk makes the batter lighter and allows it to spread more thinly across the pan for a delicate texture.
- If making savory crepes, adding fresh herbs directly into the batter adds a beautiful visual element and flavor that permeates the entire dish.
