Alton Browns Perfect Crepe Recipes

Steps:

• 1. Place all ingredients into a bowl doesn't matter what the order it is in.
• 2. Mix all ingredients in the bowl. Mix all ingredients in a stand up mixer or hand held. Make sure all batter is smooth and no lumps.
• 3. Put 2 Tbsps of oil in a large pan and 1 Tbsp of oil in a small pan.
• 4. Start by adding 1/3 of a cup of crepe batter.
• 5. Pour the batter in the pan and swirl the batter to cover the pan.
• 6. When the crepe is bubbling and turning brown in places it is time to take your spatula and turn over your crepe. Put your spatula under the crepe to test if it can be turned over.
• 7. Lift up the crepe to see if you can turn the crepe over. When the crepe is bubbling and turning brown in places it is timeo to take your spatula and turn over your crepe . Put your spatula under the crepe to test if it is ready to be turned over.
• 8. Your crepe is flipped over
• 9. This is the finished product. This is Alton Brown's Recipe and he does everything perfect. He would be very proud of you.

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.