Saturday, March 19, 2011


During summertime in New York City, there is a rotating street fair. Happenstancing upon these random markets is one of those little luxuries in life and most of the luxury comes from one reliable presence at these street fairs: crêpes, prepared when you order, as you like them, and wrapped in a little cone. I can't tell you how many times I have shown up to work with powdered sugar all over my face because I tried to eat a crêpe (and succeeded) while running up first avenue. 
Anyway, point is, crêpes are delightful. I'd been craving something sweet after cooking tons of savory, healthy recipes in honor of National Nutrition Month, when I realized: crêpes are light, not to sugary at all and make for a sweet and guilt-free end to a healthy meal. I get to missing dessert sometimes, and I figured you might too. Plus, making crêpes is an undeniably awesome party trick. They're really easy to make, but let's just keep that our little secret, okay?

By Alton Brown

2 large eggs
3/4 cup skim milk
1/2 cup water
1 cup flour
2 Tablespoons butter, melted
Butter for coating the pan

Mix all ingredients together in a blender (pulse for 10 seconds) or whisk together in a large mixing bowl until thoroughly combined. Refrigerate mixture for 1 hour (it will keep as batter for 48 hours).

Pull batter from fridge and heat a crepe pan over medium/medium-high heat. Coat the pan with butter. Once the pan is hot and the butter is melted, use a 1/4 cup measure to make each crepe. Pour mixture into pan and swirl around very quickly. (It might take you a couple tries to get this right. Don't worry about it. Practice makes perfect.)  Cook for 30 seconds, until slightly browned on bottom side. Flip and cook for another 10-15 seconds. Slide the crêpe off the pan and onto a cutting board (lay flat) to cool.  Yields about 10 crepes. 

I garnished mine with lemon juice, sugar and fresh raspberries. Other sweet options include a light spread of nutella (otherwise we can't call it healthy anymore) and fresh cut bananas. These crêpes can also be made savory via toppings.


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