Crepes in a Blender

Love Crepes? Make them for yourself, FAST!
Often crepes are thought of as a special occassion dish. While they can be served a la mode or dressed up with lobster meat and caviar, they can also be slapped with a bit of butter, berry jam and a little powdered sugar at the breakfast table. Crepes are not overly-filling like pancakes and waffles, and it is almost impossible to resist their delicate, smooth texture and buttery taste. Sometimes I make these crepes up to three times in a week because they are so FAST. I stole this recipe from chef/scientist Alton Brown, host of the Food Network Series, Good Eats . The idea of using your blender to smooth the batter out is ingenious! There is much less mess, and it is far quicker than the traditional method. The blender also incorporates less air, which creates a desirable texture. This simple recipe really has just the right amount of everything.

YIELD: 6-8crepes

1 Cup Flour
2 1/2 Tablespoons Granulated Sugar (2 Tablespoon plus 1 1/2 teaspoons)
3 Tablespoon Butter, melted
2 Eggs
3/4 Cups Milk
1/2 Cup Water



1. Heat a non-stick, shallow pan over Medium Heat, if you do not have a non-stick pan, keep the PAM handy.


2. Put all of the ingredients except the flour in the blender and blend until all ingredients are incorporated and smooth and foamy. Scrape the blender, add flour and blend at a lower speed until all ingredients are combined.



3. Lift the pan off the heat and pour a small amount of batter onto a corner of the pan, immediately move the pan in a circular motion to coat the entire surface as you pour. Keep the pan moving so the crepe will be thin, the thinner the better the texture and taste. Thick crepes start to taste watery and loose their delicate texture.

Place back on heat. You will see bubbles pop over the surface of the crepe. Once the edges begin to brown, use a flexible spatula to gently pull the crepe away from the sides of the pan, go around the entire crepe. Once the crepe is loosened, use the spatula to flip it (or show off your acrobatic, high-flying crepe flipping skills).

Cook for 10-20 seconds more then remove the finished crepe. The first side will be more browned than the second.

Times and temperatures may vary. You can cook your crepes to the level of doneness you desire. I like mine slightly browned. Don't worry if the first couple break apart, you probably just flipped too early, or made your crepe a little too thick. You will get the hang of crepe making in no time!

STORAGE

Crepes freeze well, just put parchment or waxed paper in between each one for easy removal; or microwave them for a few seconds to pull them apart. Unlike pancakes, crepes will stay nicely in the fridge for several days. You can also refrigerate the batter for up to 1 day before cooking.

Our Favorite Toppings

Swedish Style -- Berry Jam, Butter, and Powdered Sugar, microwave it on your crepe and you'll end up with a delectable sauce

Heart Healthy -- Yogurt and Berries, you can also substitute some of the melted butter in the recipe for olive oil

Clyde Family Style -- Warmed Apple Sauce and Sugar

Fancy Restaurant Style -- Put an Ice Cream Sundae with all the fixin's on your crepe

Brittany Style -- Creme Fraiche

Italian Style -- Stuff your crepes with the same filling you put in your lasagna or manicotti, top

with marinara or alfredo sauce and your favorite cheese, bake until it bubbles

French Style -- Custard or Pudding

Croque Monsieur Style -- Warmed Ham and Cheese, don't be afraid to put in a little jam for an extra special treat

Hungry Man Style -- Your Favorite Omelet

Chicken Little Style -- Chicken Salad or even Fried Chicken Tenders with your favorite dipping sauce

California Style -- Let the crepe cool and wrap your Favorite Salad inside

Let your taste buds run wild, you can rarely go wrong with crepes!