Since it was the first day of school, I decided to make a special breakfast. My son has been asking for crepes lately, so I found this easy one on Food Network. I like it because it's not sweet so it's versatile. You can make it sweet by sprinkling your toppings with sugar, or you can stuff the crepes with sausage and eggs. We filled ours with strawberries coated with a little bit of sugar and whipped cream. When they were rolled up, we drizzled them with chocolate syrup.
Note: I didn't get 17-22 crepes, I got about 10.
Crepes
Recipe courtesy Alton Brown
- Prep Time:
- 5 min
- Inactive Prep Time:
- 1 min
- Cook Time:
- 20 min
- Level:
- Intermediate
- Serves:
- 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
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.
*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.
Printed from FoodNetwork.com on Wed Aug 25 2010
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