Crepes by Alton Brown
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
Butter, for coating the pan
Directions
Whisk together ingredients. 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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