Almond Crêpes with Brown Butter for Two
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 240
- Total Fat
- 21
- Saturated Fat
- 12
- Carbohydrates
- 10
- Dietary Fiber
- 1
- Sugar
- 5
- Protein
- 4
- Cholesterol
- 96
- Sodium
- 91
- Total: 1 hr 15 min
- Active: 40 min
Ingredients
3/4 cup whole milk
2 large eggs
1 stick (1/2 cup) unsalted butter, melted
1 teaspoon almond extract
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
1 tablespoon granulated cane sugar
1/4 teaspoon fine sea salt
1 cup heavy cream
2 tablespoons confectioners' sugar, plus more for dusting
1/4 cup blanched and slivered almonds, toasted
Maple syrup, for drizzling
Directions
- Add the milk, eggs, 1 tablespoon melted butter, almond and vanilla extracts, flour, sugar and salt to a high-speed blender, such as a Vitamix. (Adding the wet ingredients before the dry will ensure it blends up nicely.) Blend on medium-high speed for 20 seconds. Pour into a liquid measuring cup, cover and refrigerate for at least 30 minutes and up to 2 days.
- Heat a medium 10-inch nonstick skillet over medium to medium-low heat. Drizzle in 2 teaspoons melted butter, then pour 1/4 cup batter into the pan and let it slowly spread out to the sides to form a circle, lifting the pan to help as needed. Cook until set, 1 to 2 minutes, then flip with a small silicone spatula and cook for another 30 seconds to 1 minute. Remove to a plate and continue with the remaining batter, adding melted butter every time. Repeat to make 6 crêpes total.
- Wipe the skillet clean, then add the remaining 3 tablespoons melted butter (or whatever you have remaining) and cook over medium-high heat until it is golden brown and smells nutty, 1 to 2 minutes. Remove from the heat.
- Add the heavy cream and confectioners' sugar to a stand mixer fitted with a whisk attachment (or pour into a large bowl and whip with a handheld electric mixer) and whip until soft peaks form, 2 to 3 minutes.
- To assemble, lay 1 crêpe flat, add a large scoop of the whipped cream into the upper right corner and sprinkle with some of the almonds. Fold in half, then fold over again so it forms a triangle. Transfer to a small plate. Continue with the remaining crêpes, placing 3 crêpes per plate. Drizzle with the browned butter, a sprinkle of confectioners' sugar and a drizzle of maple syrup. Garnish with a sprinkle of almonds if there are any left.
Cook’s Note
The batter can be made up to 2 days in advance. The crêpes can be cooked 1 day in advance, transferred to a plate and wrapped tightly.