Alton Brown Crepe, the renowned American food personality and television host, has captivated audiences worldwide with his culinary expertise and engaging approach to cooking. Among his vast repertoire of recipes, Alton Brown’s crepe creations stand out as a testament to his mastery of both sweet and savory flavors. Crepes, those thin, delicate pancakes of French origin, have become a global favorite, gracing breakfast tables, brunch spreads, and dessert menus alike.
Crepes are a good source of carbohydrates and protein. They also contain iron, calcium, and vitamins B1 and B2. The nutritional value of crepes can vary depending on the fillings used.
Alton Brown’s crepe recipes offer a delightful culinary adventure, encompassing both sweet and savory creations. With his expert guidance and simple yet effective techniques, you can master the art of making crepes and impress your family and friends with your culinary prowess. So, gather your ingredients, heat up your pan, and embark on a journey to French delicacy with Alton Brown’s crepe recipes as your guide.
Alton Brown Crepe Recipe
Ingredients
- 2 large eggs
- ¾ cup milk
- ½ cup water
- 1 cup all-purpose flour
- 3 tablespoons melted butter plus additional for the pan
Instructions
- Gather the ingredients: Ensure you have all the necessary ingredients within reach before commencing the cooking process. This will streamline the preparation and prevent any interruptions during the delicate crepe-making steps.
- Combine wet ingredients: In a large mixing bowl, whisk together the eggs, milk, and water until well combined. The mixture should be smooth and uniform.
- Incorporate dry ingredients: Gradually add the flour to the wet ingredients, whisking continuously to prevent lumps from forming. The batter should be slightly thick and pourable, resembling pancake batter.
- Rest the batter: Cover the mixing bowl with plastic wrap or a damp kitchen towel and allow the batter to rest in the refrigerator for at least 30 minutes. This resting period allows the gluten in the flour to relax, resulting in crepes that are tender and pliable.
- Heat the pan: Place a nonstick skillet or crepe pan over medium heat. Add a small amount of butter to the pan and let it melt, swirling it around to coat the surface evenly.
- Cook the crepes: Pour a scant ¼ cup (2 ounces) of batter into the center of the heated pan. Swirl the pan to distribute the batter evenly, creating a thin, circular crepe.
- Flip and cook: After about 30 seconds, when the edges of the crepe begin to turn up and brown slightly, use a spatula to carefully flip the crepe. Cook for an additional 10-15 seconds, or until the crepe is lightly golden brown.
- Transfer and repeat: Transfer the cooked crepe to a plate and set aside. Repeat the process of adding batter, swirling, flipping, and cooking until all the batter is used.
- Fill and enjoy: Once the crepes are all cooked, let them cool slightly before filling them with your desired sweet or savory fillings. Fold the crepes into quarters or roll them up, and savor the delightful combination of flavors and textures.