This is my all-time favorite crepe recipe and in the spring I like to use the strawberry filling included in this recipe however, you can fill this crepe with any dessert filling that you wish. To make the brown butter, take 5 ounces of whole unsalted butter and put in a thick small pot. On a moderate heat, bring to a simmer and continue simmering until the butter turns brown and has a strong nutty aroma. Do not skim but allow the milk solids to brown in the butter, then strain and cool before adding to the crepe batter.
To cook the crepe batter, take a 5 to 6 inch Teflon lined sauté pan and bring it to heat. Using a 1-ounce ladle, fill with batter and pour into the hot pan while rolling the pan on the heat using your wrist to evenly disperse the batter into the pan. When pouring the batter into the pan, if it bubbles immediately the pan is too hot.
Once the batter has setup, flip or, using a spatula, turn over the crepe and cook the opposite side. This should have only a lightly golden color, do not brown too much as it will be tough.
Remove from pan and repeat until all the batter is used up. This is a great all-around dessert that can be served hot or cold. After filling and rolling up the crepes, I like to microwave them until they are warm but not hot. I hope you enjoy them as much as I do!
-Chef Don
Crepe Batter:
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Yield: 20 crepes Prep Time: 30 minutes
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Crepe Filling:
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Note: Crepes may be served warm or cold. |