adapted from Alton Brown


2 eggs

3/4 cup milk

1/2 cup water

1 cup flour

3 tablespoons melted butter


  1. Add all ingredients into a blender and pulse for about 10 seconds.Rest batter in refrigerator for one hour.

  2. Heat a small non stick pan, coat with non stick cooking spray. Pour about 1/4 cup batter into the center of the pan and swirl it around to coat the bottom.

  3. Cook until the crepe is brown on the bottom (it will usually shake free of the pan when it is cooked enough). This will take between 30-60 seconds.

  4. Flip the crepe over and cook an additional 20-30 seconds.

  5. Stack crepes on a plate. If you are serving them as dessert crepes you can sprinkle a small amount of granulated sugar on each one as you remove it to the plate, allowing the heat of the stack to melt the sugar into the crepe.