Name: Brown Butter Crêpes
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 1 1/2 cups all-purpose flour; 1 cup milk; 2 tablespoons granulated sugar; 1 tablespoon vanilla extract; 3 large eggs; Kosher salt; 2 pints strawberries, hulled; 1 cup confectioners’ sugar; 2 tablespoons orange juice; Clarified butter, for cooking; Vanilla Whipped Cream, recipe follows, for serving; 3 cups heavy cream; 1 cup confectioners’ sugar; 2 teaspoons vanilla extract; 1/2 vanilla bean, scraped

Directions

Special equipment:

a crêpe pan

Put the unsalted butter in a pan over medium-high heat and cook until its milk solids caramelize and it becomes nutty and brown, 3 to 5 minutes.
To a blender, add the brown butter, flour, milk, granulated sugar, vanilla, eggs, a pinch of salt and 1/4 cup water and blend on high until combined. Pour the mixture into a bowl and place in the fridge to rest for 30 minutes.
Meanwhile, in a stainless steel or glass bowl, gently toss the strawberries with the confectioners’ sugar and place in a warm area like above the stove. Allow to macerate for 45 minutes. Stir in the orange juice and a pinch of salt. Set aside.
Warm a crêpe pan and place a small amount of clarified butter. Wipe out any excess butter with a paper towel, then add about 1 ounce batter to the pan, swirling it around the pan to create a thin pancake. Allow to cook for about 45 seconds. Flip onto its other side to finish cooking, about 15 seconds. Transfer to a plate and cover with a clean kitchen towel. Repeat with the remaining batter.
Roll each crêpe with 2 tablespoons strawberry mixture, then place on a serving platter. Pour the remaining strawberry mixture over the crêpes. Top with the Vanilla Whipped Cream and serve!

Vanilla Whipped Cream:

In a stand mixer fitted with the whisk attachment, whip the cream, confectioners’ sugar, vanilla extract and vanilla bean seeds together to form soft peaks.