Crepes are one of those brunch dishes that always impress people. They are versatile and a snap to whip out. In this section I’ve put together a list of some of my favorite ways with the French pancake. All of the recipes are a slight variation of the Basic Crepe Batter, substituting different types of flour, fillings, and techniques. They are all amazing, and after you master the basic crepe batter, you can create your own different recipes. Tapping your inner chef has never been so easy.

　　

Ingredients

makes 10 (8-inch) crepes

　　

Basic Crepe Batter

1 cup milk

　　1/4 cup cold water

　　2 eggs

　　1 cup all-purpose flour

　　Pinch of salt

　　3 tablespoons unsalted butter, melted, plus more for sautéing the crepes

　　

Step 1

Combine the milk, water, eggs, flour, and salt in a blender. Blend on medium speed for 15 seconds, until the batter is smooth and lump-free. Scrape down the sides of the blender and pour in 3 tablespoons of melted butter. Blend it again for a second just to incorporate. Refrigerate the batter for 1 hour to let it rest. If the crepes are made immediately, they have a tendency to be rubbery; when you let the batter rest, the crepes have a better texture and a softer bite.

　　

Step 2

Put an 8-inch crepe pan or nonstick skillet over medium heat and brush with a little melted butter for added insurance. Pour 1/4 cup of batter into the pan and swirl it around so it covers the bottom evenly; pour back any excess. Cook for 30 to 45 seconds, until the crepe batter sets. Lightly bang the edge of the pan with a wooden spoon to loosen the crepe; then flip it and cook another 30 seconds. The art of flipping a crepe in the air takes practice, so make sure no one is looking when you get the first one going. If this intimidates you, use a heatproof rubber spatula to loosen and flip the crepe. The crepes should be pliable, not crisp, and lightly brown. Slide them onto a platter and continue making the crepes until all the batter is used. Cover the stack of crepes with a towel to keep them from drying out.

　　

Variation: Make as usual but...

Step 3

Cocoa Crepes: Add 2 tablespoon of cocoa powder and 3 tablespoon of sugar to the blender after you add the flour and salt. Blend and proceed as above.

　　

Step 4

Honey-Wheat Crepes: Substitute 1/4 cup whole wheat flour for 1/4 cup all-purpose. 1/4 whole wheat + 3/4 cup all-purpose flour = 1 cup. Add 1 tablespoon of honey and 1 tablespoon of sugar to the blender after you add the flour and salt. Blend and proceed as above.

　　

Step 5

Buckwheat Crepes: Substitute 1/2 cup buckwheat for 1/2 cup all=purpose. 1/2 cup buckwheat + 1/2 cup all-purpose flour = 1 cup. Add an additional 2 tablespoon of water to the blender because buckwheat flour is coarser than regular flour. Blend and proceed as above.

　　Reprinted with permission from Tyler Florence's Real Kitchen by Tyler Florence. © 2003 Clarkson Potter