How To Build A Crepe Bar
Learn how to build an epic Crepe Bar at home and be a brunch hero! Providing options for both sweet and savory crepes will have your guests raving about this unique meal idea!
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
- 2 large eggs
- 3/4 cup milk
- 1/2 cup water
- 1 cup all-purpose flour sifted
- 1/4 cup powdered sugar optional - for sweet crepes
- 3 tablespoons unsalted butter melted, plus more for the pan
- Sliced bananas
- Fresh berries
- Chopped pineapple papaya, mango, guava
- Sliced kiwi
- Hazelnut Spread
- Nut Butter peanut, almond, cashew, etc.
- Lemon curd
- Whipped cream cheese
- Whipped cream
- Toasted nuts almonds, pecans, pistachios
- Shredded coconut
- Chocolate chips or shaved chocolate
- Powdered sugar for dusting
- Scrambled eggs
- Pulled chicken or pork
- Crumbled cooked sausage
- Crispy bacon
- Sauteed mushrooms
- Caramelized onions
- Roasted red peppers
- Sundried tomatoes
- Sour cream
- Fresh herbs chives, basil, rosemary
- Soft cheeses goat, mozzarella, brie
Combine all ingredients in a blender and pulse for 10 seconds. Refrigerate batter for 1 hour to set, or up to 48 hours.
Heat a small non-stick pan over medium heat. Add a bit of butter and melt, stirring to coat. Pour 1 ounce of batter into the center of the pan and tilt with a circular motion to coat the surface evenly. Cook for 30 seconds until crepe moves when you shimmy the pan, then flip and cook another 10-15 seconds. Remove to a plate and lay flat to cool.
Repeat with the remaining batter. If you're working ahead, gently stack the crepes and place them in a gallon-sized plastic zipper bag. Refrigerate for up to 5 days, or freeze for up to two months. Thaw frozen crepes on a cooling rack before attempting to peel them apart for use.
Place all filling ingredients in individual bowls or plates, providing a spoon or fork and a fancy nameplate for hard-to-identify items. Stack crepes on a plate, and let your guests go wild building their own brunch creations!
Crepe recipe by Alton Brown.
Nutrition facts applicable to crepes only and do not include fillings.
Calories: 93kcal | Carbohydrates: 11g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 36mg | Sodium: 18mg | Potassium: 41mg | Fiber: 1g | Sugar: 3g | Vitamin A: 150IU | Calcium: 24mg | Iron: 0.6mg