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Incredible Crepes

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Crepes are another weekend morning staple in the Ho household. Preparation is simple, but it does take some practice to make them consistent.

The original recipe came from Alton Brown. Alton is the host of Good Eats, an American cooking show that explains the science behind cooking – highly recommended for all you culinary engineers out there.


  1. 2 eggs
  2. ¾ cup milk
  3. ½ cup water
  4. 1 cup flour
  5. 45g melted butter


  1. Mix everything until smooth. Tap the mixing bowl on the benchtop to break up the bigger bubbles. Let mixture sit for 10 minutes, overnight in the fridge if you can wait that long. This will allow the air to rise out of the mixture.
  2. Heat up the pan on medium heat and coat with butter. Don’t forget to coat the sides – this is important for flipping. I like to use a 24cm pan as it is exactly the right size for 2 tablespoons of mixture.
  3. With a ladle, scoop up and pour mixture into pan. With a wide motion, cover 50% of the middle of the pan with mixture and then lift the pan vertically to spread the mixture around the pan. Don’t worry, it will stick to the pan and not make a mess. I like to use my 2-tablespoon ladle.
  4. When the top goes from moist-looking to dry-looking, it’s time to flip it over. Here’s how to flip crepes successfully:
    1. Shake the pan from side to side to loosen the crepe from the pan. If you coated the pan with butter before, this shouldn’t be a problem.
    2. Shake the crepe so that one side is touching on the edge of the pan furthest from you.
    3. Flip it! It is one quick circular motion, a bit like digging with a small shovel.
  5. Give it another 15 seconds or so and it will be done.


Written by Richard

23 April, 2009 at 10:03 pm

Posted in food

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