Today we’re making Alton Brown’s Crepes! Here’s the link:

I had my first crepe years ago at a little spot in Berkeley Ca. I believe it was called Crepes a Go Go or something like that. They had a pretty big menu with several different combinations, both sweet and savory. They cooked them while you stood there waiting. Filled them with whatever you chose. My go-to was lemon, with a dollop of whipped cream. They were wrapped in wax paper and foil and you were sent on your way.

These crepes were delicious! A hint of sweet, soft and fluffy, with crispy edges.

I decided to replicate the dish at home. I took to the internet in search of the easiest crepe recipe with the best ratings. I always try recipes as written the first time around because in my opinion if you don’t, it’s like salting food before you taste it! Give it a chance! If it doesn’t turn out good, I’ve been cooking long enough to know when to add and when to takeaway.

I threw everything in my Ninja Auto iQ Blender and pulsed as the recipe stated. I made one change, I added 2 tbs of sugar/sugar substitute to the mix before blending it (don’t judge me, I like it sweet 😋). Threw it in the fridge for an hour, and voila, it was ready to be cooked. I used a 9 inch nonstick skillet. They turned out amazing!

We made several different variations. Strawberries and Nutella. Bananas and Nutella. Sautéed bananas and caramel sauce. All topped with whipped cream!

These are fun to make with children, or for a small gathering at home. A crepe bar! Double or triple the recipe if you’re making a large batch. If you try the recipe, let me know how it turns out! I’ve pasted the ingredients and recipe below. Happy Tasty Thursday!


• 2 large eggs

• 3/4 cup milk

• 1/2 cup water

• 1 cup flour

• 3 tablespoons melted butter

• Butter, for coating the pan


In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes 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. 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 crepes, thaw on a rack before gently peeling apart.

(Crepe made by me filled with strawberries and topped with chocolate syrup and sugar free Cool Whip served on my finest paper plate)

Until next time…💖


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