HotmailAlton Brown’s crepes are ‘Good Eats’
Forget breakfast! Food Network star makes a tantalizing entree, dessert
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How to cook the perfect crepe Oct. 6: Food Network star and author Alton Brown shares his twists on the classic morning dish. Today show |
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Crepes are good eats indeed, but they’re also more than just a delicious breakfast item. Food Network star and author Alton Brown — whose new book, “Good Eats: The Early Years,” is on shelves now — shares his twists on the classic morning dish with recipes for crepe lasagna and a peanut butter and jelly crepe cake.
Makes 12 to 16 crepes
INGREDIENTS
For savory crepes
For sweet crepes
1. Place the eggs, milk, water, flour, melted butter and additional ingredients for sweet or savory crepes in a blender and blend for 7-10 seconds. Rest the crepe batter in the refrigerator for 1 hour. (The batter will keep for up to 24 hours; just be sure to stir it thoroughly before using.)
2. If you plan to serve the crepes soon, heat the oven to 200 degrees or to its lowest setting.
3. Place a 10-inch nonstick pan over medium heat and coat it with butter. Heat the butter until it begins to sizzle. Pour 1 ounce of 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 begin to turn up. Flip and cook for another 10 seconds.
4. Place the crepes in the oven on a cooling rack set in a half sheet pan and cover with a tea towel until all of the crepes are ready.
If you plan to serve the crepes later, remove them to a cutting board and lay them out flat so they can cool. After they have cooled, stack them — separated with sheets of parchment paper — and store in zip-top plastic bags in the refrigerator for up to a week or in the freezer for up to a month. When using frozen crepes, thaw the stack on a cooling rack, then gently peel them apart.
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