This crepe recipe is adapted from Alton Brown and has become a go-to in our kitchen. It’s incredibly simple, comes together in minutes, and always turns out perfectly—thin, tender, and ready for sweet or savory fillings. People who know me won’t be surprised that mine are almost always on the sweet side!
Ingredients:
- 2 large eggs
- ¾ cup milk
- ½ cup water
- 1 cup all-purpose flour
- Optional: 2 tablespoons sugar
- Optional: vanilla extract or a splash of liqueur (e.g. Grand Marnier, rum)
Instructions:
Add all ingredients to a blender and blend until smooth.
Let the batter rest for 20 minutes at room temperature or refrigerate for at least 1 hour. This helps reduce air bubbles, making the crepes less likely to tear. The batter can be stored in the refrigerator for up to 48 hours.
Heat a small non-stick skillet or crepe pan over medium heat. Lightly coat with butter.
Pour a small amount of batter into the center and immediately swirl the pan to spread it into a thin, even layer.
Cook for about 1–2 minutes until the edges start to lift and the underside is golden. Flip and cook the other side for another 30–60 seconds.
Add your filling—such as Nutella, fruit preserves, apple butter, or cinnamon sugar—while the second side finishes cooking.
Fold or roll the crepe, and serve immediately.