There are plenty of recipes that claim to be the best, but most fail to deliver. This is the recipe for making a delicious Alton Brown Crepe recipe that is sure to impress everyone.
Have you ever seen Alton Brown cooking on TV? He was nominated for an Emmy award for his work on Good Eats.
Look no further if you are looking for the best crepe recipe to impress even the pickiest eater. This is the crepe recipe that is sure to be a hit!
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How to Make Alton Brown Crepe Recipe?
This is the recipe for making a delicious Alton Brown Crepe recipe that is sure to impress everyone.
Equipment
- Nonstick pan
- Cutting board
- Plastic bags
Ingredients
- 2 large eggs
- ¾ cup of milk
- A Half Cup of Water
- 1 cup all-purpose flour
- 3 Tablespoons of Butter melted
Instructions
- Put everything in a blender and give it a quick whirl for 10 seconds to combine. Keep the crepe batter in the fridge for 60 minutes before cooking. Thus, the crepes are less prone to tear while they cook, and the bubbles have time to dissipate. The batter has a two-day shelf life when stored in the fridge.
- Prepare a small, non stick pan and bring it to high heat. Combine with butter and apply liberally. To get a uniform layer, start with 1 ounce of batter and pour it into the middle of the pan, then swirl it around. Flip after 30 seconds. Ten seconds more, then transfer to a cutting board. Spread them out on the floor to cool. Keep going until there’s no more batter.
- When they are cool, you can stack them and put them in plastic bags that can be sealed. You can refrigerate them for a few days or freeze them for up to two months. Using a rack to defrost frozen crepes before handling them gently is recommended.
- Alternate Savory Flavor: Incorporate a pinch of salt and a quarter cup of chopped fresh herbs, spinach, or sun-dried tomatoes into the eggs.
- Subtle Sugar Coating: To the beaten eggs, add 2 1/2 tablespoons of sugar, 1 teaspoon of vanilla extract, and tbsp of your preferred liqueur.
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Nutrition Fact:
Calories: 56.9
Fat: 26 g
Total Fat: 2.9 g
Saturated Fat: 1.6 g
Cholesterol: 30 mg
Sodium: 26.7 mg
Total Carbohydrate: 5.8 g
Dietary Fiber: 0.2 g
Sugars: 0.1 g
Protein: 1.8 g
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