The aroma of crêpes reminds me of walking through the streets of Lyon. I add my own depth of flavor by browning the butter before adding to the batter.
| Level: | Intermediate |
| Total: | 1 hr 20 min |
| Active: | 35 min |
| Yield: | 4 servings |
| Level: | Intermediate |
| Total: | 1 hr 20 min |
| Active: | 35 min |
| 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
Instructions
- 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!
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1326 |
| Total Fat | 85 g |
| Saturated Fat | 52 g |
| Carbohydrates | 125 g |
| Dietary Fiber | 5 g |
| Sugar | 84 g |
| Protein | 18 g |
| Cholesterol | 383 mg |
| Sodium | 1390 mg |
| Serving Size | 1 of 4 servings |
| Calories | 1326 |
| Total Fat | 85 g |
| Saturated Fat | 52 g |
| Carbohydrates | 125 g |
| Dietary Fiber | 5 g |
| Sugar | 84 g |
| Protein | 18 g |
| Cholesterol | 383 mg |
| Sodium | 1390 mg |