• Cooking Time:
  • Servings:
  • Preparation Time:



  • 2 large eggs
  • 3/4 cup milk
  • 1/2 cup water
  • 1 cup flour
  • 3 tablespoons butter -- melted 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.
  • Recipe By: Alton Brown
  • Source:
  • "Good Eats"

Categories: Crepe  European 

Author Credit: Alton Brown

© 2006-2017 BakeSpace, Inc. All Rights Reserved