We have a few crepe recipes that we use, but this one is always the most reliable for us. It is an Alton Brown recipe, so it is no surprise that these crepes consistently turn out perfect. Whenever we are making a big batch of crepes or just want a quick, no-fuss recipe, this is our go-to.
The batter is thin, so don’t be surprised by that. If you are in a rush, you can skip chilling the batter, but I find the crepes easier to cook when the mix is cold. We usually make fairly large crepes, but use a smaller pan and less batter if you want small ones. For faster cooking, we always have two pans going–one where we pour the batter into, and then one that we flip a crepe cooked on one side into to finish cooking. Crepes can be made ahead of time and refrigerated or even frozen, and cold crepes rewarm nicely in a warm oven.
We have lots of ways we like to eat crepes, but one of our favorites is with this honey lemon greek yogurt filling. It is fast to make, and we usually have all the ingredients already in our fridge. While crepes aren’t usually the healthiest of breakfast options, the greek yogurt adds some protein while the honey provides a more natural sweetener, so we don’t feel too guilty splurging on them.
- 2 large eggs
- ¾ cup milk
- ½ cup water
- 1 cup flour
- 3 tablespoons melted butter
- 3 tablespoons sugar
- 1 teaspoon vanilla
- A pinch of salt
- Butter, for coating the pan
- Combine all the ingredients in a blender. Pulse until just combined. Place the crepe batter in the fridge and chill for 1 hour or up to 48 hours. The batter will thin.
- Heat a 10-inch non-stick pan over medium to medium-high heat. Add a little butter to coat. Pour about ¼ cup of batter onto the pan and swirl to spread evenly. Cook until set up and lightly browning in spots, then flip and cook on the other side. Continue cooking, stacking cooked crepes on a plate. Serve warm.
Source: From Alton Brown
- 1 cup greek yogurt
- 4 oz cream cheese, softened
- 3-4 tablespoons honey (depending on desired sweetness)
- ½ large lemon, zested and juiced
- Crepes (see recipe above)
- Berries (for serving)
- Beat together greek yogurt and cream cheese. Beat in honey until well combined. Add lemon juice and zest. Refrigerate until ready to use. Serve stuffed in crepes with berries.
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