Over a year ago, I hosted a crepe class. It was especially fun and everyone got to make crepe batter from scratch, cooked few crepes over the stovetop and went to town with the numerous sweet and savory fillings/toppings I had on my crepe bar. Ever since, I've stuck with the same crepe recipe from Alton Brown. It has never failed me and its so easy to make with pantry staples you probably have on hand in your kitchen.
I included crepes once again in my recent brunch event because my friends love to be interactive in the kitchen with me. This time, crepes served as our dessert. We had a lot of fun with the sweet toppings including: sliced bananas, strawberries, raspberries, blueberries, almonds, walnuts and pecans. For a little decadence, I also provided some dulce de leche, Nutella and fresh whipped cream.
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
Butter, for coating the pan
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.
*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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