Best 5 Alton Browns Perfect Crepe Recipes

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**Indulge in Culinary Perfection: Master the Art of Crêpes with Alton Brown's Exceptional Recipes**

Embark on a delightful culinary journey as we delve into the world of crêpes, those thin, versatile pancakes that have captivated taste buds for centuries. Alton Brown, the renowned food expert and television personality, unveils his secrets to creating perfect crêpes in this comprehensive guide. With his signature blend of scientific precision and culinary expertise, Alton presents a collection of delectable crêpe recipes that cater to every palate and occasion. From classic crêpes Suzette flambéed in a sweet orange sauce to savory galettes brimming with cheese, vegetables, and meats, this article offers a treasure trove of culinary creations. Discover the art of crafting tender, paper-thin crêpes that can be enjoyed as a sweet treat, savory main course, or an elegant dessert. Let Alton Brown's expertise guide you as you embark on this crêpe-making adventure, transforming your kitchen into a haven of culinary artistry.

Let's cook with our recipes!

CREPES



Crepes image

Go French with Alton Brown's foolproof Crepes recipe from Good Eats on Food Network. Add veggies for a savory version; use chocolate and berries for dessert.

Provided by Alton Brown

Categories     dessert

Time 1h25m

Yield 17 to 22 crepes

Number Of Ingredients 6

2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
Butter, for coating the pan

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.

MUSHROOM CREPES



Mushroom Crepes image

Provided by Alton Brown

Time 1h50m

Yield 4 to 6 servings

Number Of Ingredients 18

2 large eggs
3/4 cup whole milk
1 1/2 ounces unsalted butter, melted and cooled
1/4 teaspoon kosher salt
4 1/2 ounces all-purpose flour
1/4 cup fresh herbs (parsley, tarragon or chives), finely chopped
8 ounces shiitake mushrooms, thinly sliced
8 ounces cremini mushrooms, thinly sliced
3 tablespoons unsalted butter
1 medium onion, diced
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup whole milk
1 tablespoon chopped tarragon
1 tablespoon chopped chives
2 ounces provolone, shredded
Nonstick cooking spray or very cold butter, for the pan
1 1/2 ounces Parmesan, shredded

Steps:

  • For the crepes: Combine the eggs, milk, butter, salt and 1/2 cup water in the blender and blend for 7 to 10 seconds. Add the flour and blend until just combined, about 5 seconds, then stir in the herbs. Rest the batter in the refrigerator for 1 hour.
  • For the mushroom filling: Meanwhile, finely chop half of the shiitake and cremini mushrooms and set aside.
  • Heat a 12-inch saute pan over medium-low heat and add 2 tablespoons butter. When it has melted, add the onion and cook until translucent, about 5 minutes. Add all the mushrooms
  • (sliced and chopped), salt and pepper to the pan and cook, stirring occasionally, until the mushrooms are soft and the entire mixture has reduced to about one third of its original volume, 4 to 5 minutes.
  • Add the milk and cook until the mixture becomes a loose paste, about 2 minutes. Add the tarragon, chives and provolone and cook for another minute.
  • Heat the oven to 200 degrees F or its lowest setting. And set a cooling rack inside a half-sheet
  • pan.
  • Place an 8-inch nonstick pan over medium-low heat and coat with cooking spray or 1 tablespoon butter. Pour 1 ounce of the batter into the center of the pan and swirl the pan to spread it around evenly. Cook for 30 seconds, or until the edges of the crepe begins to turn up. Flip (you can use a small offset spatula) and cook for another 10 seconds.
  • Place the crepes in the oven on the cooling rack setup and cover with parchment until all the
  • crepes are ready.
  • Remove the crepes from the oven and turn broiler on high.
  • Spread a thin layer of the mushroom mixture on a crepe. Top with Parmesan and another crepe. Transfer to a broiler-proof plate. Repeat with 1 more layer, finishing with Parmesan. Build another crepe on another broiler-proof plate. Put the plates into the oven (if they can fit) and broil until the cheese is just browned, about 1 minute.

CREPES SUZETTE



Crepes Suzette image

Provided by Alton Brown

Categories     dessert

Time 36m

Yield 4 servings

Number Of Ingredients 14

Sweet crepes, recipe follows
1/2 pound butter, softened
4 tablespoons sugar
4 ounces of your favorite liquor
4 scoops of vanilla ice cream
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
2 1/2 tablespoons sugar
1 teaspoon vanilla extract
2 tablespoons of your favorite liqueur
Butter, for coating the pan

Steps:

  • Fold your crepes in half twice, so they are in the shape of a triangle. In a non-stick pan over medium heat, melt half of the butter. When it begins to foam remove from heat and add 2 ounces of the liquor and 2 tablespoons of the sugar. Always add alcohol off of the heat to avoid a jumping flame. Use tongs to gently lay crepes into the pan. Turn the crepes to coat. Lay the crepes out on a plate and top with ice cream. Pour remaining sauce over the ice cream. Serve immediately.
  • 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.

CREPES -- ALTON BROWN



Crepes -- Alton Brown image

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

2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons butter (melted)

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.

ALTON BROWN'S PERFECT CREPE



Alton Brown's Perfect Crepe image

I failed at making really good crepes till I found this recipe. My husband who is English said,"Finally a crepe like my Mom's

Provided by linda O

Time 30m

Number Of Ingredients 7

3 eggs
1 1/2 c milk
1 c all purpose flour
1/4 tsp salt
1 tsp pure vanilla extract
1/2 c sugar
2 Tbsp oil

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.

Tips:

  • Use the right pan: A well-seasoned crepe pan or a non-stick skillet is ideal for making crepes. A 9-inch pan is a good size for beginners.
  • Get the right consistency: The crepe batter should be thin and smooth, like heavy cream. If the batter is too thick, it will be difficult to spread in the pan. If the batter is too thin, the crepes will be too delicate and prone to tearing.
  • Heat the pan properly: The pan should be hot enough to sizzle a drop of water before you add the batter. If the pan is not hot enough, the crepes will not cook evenly.
  • Spread the batter evenly: Pour a small amount of batter into the pan and quickly tilt the pan to spread the batter evenly. The batter should coat the bottom of the pan in a thin layer.
  • Cook the crepes for a short time: Each side of the crepe should be cooked for about 30 seconds, or until it is golden brown. If you cook the crepes for too long, they will become dry and tough.
  • Flip the crepes carefully: Use a thin spatula to loosen the edges of the crepe before flipping it. Be careful not to tear the crepe.
  • Serve the crepes immediately: Crepes are best served immediately after they are cooked. You can fill them with your favorite fillings, such as Nutella, fruit, or cheese.

Conclusion:

Making perfect crepes takes a little practice, but it is a rewarding experience. With the right ingredients, tools, and techniques, you can make delicious crepes that will impress your family and friends. So what are you waiting for? Give it a try!

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