Dessert · Breakfast
Sweet Brown Butter Crêpes
Rest the flour, egg and milk batter in the refrigerator, then whisk in warm browned butter before cooking. These are intended for sweet fillings.
- Yield
- 1 batch
- Cuisine
- French-inspired
Bring it to the table
Weigh the eggs
Beat the eggs lightly before weighing the amount needed. This keeps a smaller batch in proportion.
At the table
Serve warm with a sweet filling, fruit or a little lemon and sugar.
Before you start
Gather your ingredients.
Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- 125 g all-purpose flour — sifted
- 25 g granulated sugar
- 25 g brown sugar
- salt — a pinch
- 125 g whole egg — lightly beaten and weighed without shells
- 312.5 g whole milk
- 1/8 tsp vanilla paste — optional
- 25 g browned unsalted butter — finished weight; just warm
- butter — for the pan
A few useful notes.
The control represents one batch. Crêpe count depends on pan diameter and batter thickness.
Browned butter is weighed after cooking.
The cooking plan
How to make Sweet Brown Butter Crêpes.
Whisk flour, both sugars and a pinch of salt together. Add the weighed egg and mix, then whisk in the milk gradually until smooth. Add optional vanilla.
Cover and refrigerate overnight.
Before cooking, whisk in the measured browned butter while it is just warm and fluid, then stir the batter smooth.
Heat a 9–10-inch nonstick skillet over medium heat and wipe with a thin film of butter.
Stir the batter. Pour in a small ladleful and immediately tilt the pan to spread it into a thin layer. Adjust the amount for your pan rather than making a thick pancake.
Cook until the surface sets and the edge releases. Turn with a thin spatula and cook the second side until set and lightly colored. Adjust the heat to prevent scorching.
Transfer to a plate and repeat, lightly greasing the pan as needed. Serve with a separately prepared filling. Cool any extra promptly and refrigerate within 2 hours.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
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Ingredients
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Whisk flour, both sugars and a pinch of salt together. Add the weighed egg and mix, then whisk in the milk gradually until smooth. Add optional vanilla.
- Cover and refrigerate overnight.
- Before cooking, whisk in the measured browned butter while it is just warm and fluid, then stir the batter smooth.
- Heat a 9–10-inch nonstick skillet over medium heat and wipe with a thin film of butter.
- Stir the batter. Pour in a small ladleful and immediately tilt the pan to spread it into a thin layer. Adjust the amount for your pan rather than making a thick pancake.
- Cook until the surface sets and the edge releases. Turn with a thin spatula and cook the second side until set and lightly colored. Adjust the heat to prevent scorching.
- Transfer to a plate and repeat, lightly greasing the pan as needed. Serve with a separately prepared filling. Cool any extra promptly and refrigerate within 2 hours.
Notes
Tried this recipe?
Let us know how it was!A couple of useful answers.
Do I add browned butter before chilling?
For this version, whisk it into the rested batter shortly before cooking.
Are these the same as the basic unsweetened crêpes?
No. This batter includes both granulated and brown sugars and is intended for sweet fillings.
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