Recipe courtesy of Nyesha Arrington
Brown Butter Crêpes
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1326
- Total Fat
- 85
- Saturated Fat
- 52
- Carbohydrates
- 125
- Dietary Fiber
- 5
- Sugar
- 84
- Protein
- 18
- Cholesterol
- 383
- Sodium
- 1390
- Total: 1 hr 20 min (includes sitting time)
- Active: 35 min
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
Vanilla Whipped Cream:
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.