Brown Butter Crepes
These crepes make a terrific wrapping for rich chocolate mousse, fresh fruit, or ice cream. But don't discount them for chicken or seafood!
INGREDIENTS | YIELDS15–20 CREPES
- 6–7 tablespoons unsalted butter
- Grated zest of 1 orange
- ½ vanilla bean, scraped
- 3 eggs
- 2 tablespoons all-purpose flour
- 1 tablespoon milk
- 1 tablespoon water
- ¼ teaspoon kosher salt
Melt 3 tablespoons butter in a sauté pan over medium heat. Let butter sizzle, and cook until solids sink to the bottom to toast and blacken. Remove from heat, add zest and vanilla, and set aside to cool.
In a blender, combine cooled brown butter, eggs, flour, milk, water, and salt, and mix to the consistency of thin cream. Refrigerate 1–3 hours.
Heat a nonstick pan over high heat. Add 1 tablespoon butter, let it sizzle, then add enough batter to thinly coat the bottom of the pan. Cook, swirling the pan, for 1 minute. Flip and cook the other side 1 minute, until golden brown. Turn onto a plate, and repeat with remaining batter.
