Crepe Recipe Alton Brown Recipe For Chicken
CREPES -- ALTON BROWN
Make and share this Crepes -- Alton Brown recipe from Food.com.
Provided by sevenwires
Categories Breakfast
Time 1h40m
Yield 18 crepes
Number Of Ingredients 5
Steps:
- 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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- 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 10-inch nonstick pan over medium heat and coat it with butter. Heat the butter until it begins to sizzle. Pour a scant 1/4 cup (2 ounces) of batter into the center of the pan and swirl to spread evenly. Cook until the edges of the crepe begin to turn up, about 45 seconds, then flip. Cook for another 30 seconds and remove to a cutting board. Lay each crepe out flat so it can cool. Continue until all batter is gone.
- Once the crepes have cooled, you can stack them, separated with sheets of parchment paper, and store in zip-top plastic bags in the refrigerator for several days or in the freezer for up to 1 month. When using frozen crepes, thaw on a rack before gently peeling apart.
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2021-09-22 In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. 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.
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