Crêpes (batter recipe)
Recipe courtesy Alton Brown

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

Plus butter, for coating the pan

See sweet and savory variations below.

In a blender, combine all of the crêpes ingredients and pulse for 10 seconds. Place the crêpe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crêpes 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. [You could also save some batter for another day, It will keep in the frig for 2-3 days.]

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 crêpes, thaw on a rack before gently peeling apart.

Make Ahead: Crepe batter is great for making ahead of time. Store the batter in a sealed container in the fridge for 2-3 days. Stir well before cooking. If after making the first crepe, you feel the batter is too thick, add milk to the batter 1 tablespoon at a time.

*Alton's Savory Variation: Add 1/4 teaspoon salt and 1/4 cup chopped fresh herbs, spinach or sun-dried tomatoes to the egg mixture.

*Alton's Sweet Variation: Add 2 1/2 tablespoons sugar, 1 teaspoon vanilla extract and 2 tablespoons of your favorite liqueur to the egg mixture.

For ideas for making breakfast, savory and dessert crepes, see the page on Crepe Basics.

Yield 17 - 22 crepes