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Alton Brown's Savory Crepes

Source of Recipe


Alton Brown



List of Ingredients



• 2 large eggs
  
• 3/4 c. milk
  
• 1/2 c. water
  
• 1 c. flour
  
• 3 T. melted butter (I omitted this)
  
• 1/4 t. salt
  
• 1/4 c. chopped herbs, spinach or sun-dried tomatoes (I used chives)
  
• butter, for coating the pan
  






Instructions



1. In a blender, combine all of the ingredients (excepting the butter for coating the pan) and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 to 48 hours.
   
   
2. Heat a small non-stick pan. Add butter to coat. Pour one oz. 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 layer them in between wax paper sheets 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.