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!
Keyword crepe bar
Prep Time 30minutes
Cook Time 15minutes
Total Time 45minutes
¼cuppowdered sugaroptional - for sweet crepes
3tablespoonsunsalted buttermelted, plus more for the pan
Chopped pineapplepapaya, mango, guava
Nut Butterpeanut, almond, cashew, etc.
Whipped cream cheese
Toasted nutsalmonds, pecans, pistachios
Chocolate chipsor shaved chocolate
Powdered sugarfor dusting
Pulled chicken or pork
Crumbled cooked sausage
Roasted red peppers
Fresh herbschives, basil, rosemary
Soft cheesesgoat, 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.