It’s amazing how many different things you can do with flour when you combine it with some liquid, some eggs, and some dairy. One thing I had not done with this combination of ingredients yet is to make crepes. So as I do quite often I turned to Alton Brown. I followed his recipe for making sweet crepes. The whole idea to make the crepes came when looking for a way to deliver Nutella, a chocolate hazelnut spread to my family’s mouths. Below you will find my notes from this recipe. For the full recipe, visit Food Network’s website.
1. Alton offers a sweet and savory variation on his crepe recipe. So since I was going for a dessert crepe I opted for the sweet variation. This involved the addition of some sugar and vanilla extract.
2. The key to making good crepes is to let the batter sit for 1 hour, so the flour can completely hydrate.
3. I cooked the crepes in a 8-inch non stick pan.
4. Alton says often the first crepe you make doesn’t come out right. We found this to be true. But once you get the pan temperature right and your technique down, they come out looking great. Just have the patience to develop your technique.
When done, we spread some Nutella on them and they were absolutely delicious. The crepes had a wonderful texture. I am looking forward to trying this again, but this time testing out a homemade Nutella recipe. It will also be good to spread some homemade jam on these.
Recipe Grade: A-