Sweet Brown Butter Crêpes

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.

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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.

  1. 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.

  2. Cover and refrigerate overnight.

  3. Before cooking, whisk in the measured browned butter while it is just warm and fluid, then stir the batter smooth.

  4. Heat a 9–10-inch nonstick skillet over medium heat and wipe with a thin film of butter.

  5. 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.

  6. 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.

  7. 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

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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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Sweet Brown Butter Crêpes

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Sweet crêpes made with two sugars and browned butter.
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Servings: 1 batch
Course: Breakfast, Dessert
Cuisine: French-inspired
Ingredients Equipment Instructions Notes

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Ingredients
  

  • 125 g all-purpose flour sifted
  • 25 g granulated sugar
  • Moist light brown sugar in a white prep bowl25 g brown sugar
  • salt a pinch
  • 125 g whole eggs lightly beaten and weighed without shells
  • 312.5 g whole milk
  •  
    ⅛ tsp vanilla paste optional
  •  
    25 g browned unsalted butter finished weight; just warm
  • butter for the pan

Equipment

Non-Stick Skillet
Digital kitchen scale — equipment illustration
Kitchen scale
Mixing bowl
Wire whisk
Spatula
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. 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.
  2. Cover and refrigerate overnight.
  3. Before cooking, whisk in the measured browned butter while it is just warm and fluid, then stir the batter smooth.
  4. Heat a 9–10-inch nonstick skillet over medium heat and wipe with a thin film of butter.
  5. 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.
  6. 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.
  7. 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

The control represents one batch. Crêpe count depends on pan diameter and batter thickness.
Browned butter is weighed after cooking.

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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Pistachio Pastry Cream

Dessert

Pistachio Pastry Cream

Cook the milk-and-yolk base until the starches thicken it, then stir in butter and pistachio paste. Chill in a shallow container before filling a separately prepared pastry.

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Whisk along the corners

Keep the whisk moving across the pan bottom and into its corners as the cream thickens.

At the table

Use cold as a filling for a separately baked pastry or tart shell.

Before you start

Gather your ingredients.

Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 4 large egg yolks
  • 500 g whole milk — divided
  • 70 g granulated sugar
  • 40 g cornstarch
  • 20 g all-purpose flour
  • 25 g pistachio paste
  • 25 g unsalted butter

A few useful notes.

The base batch uses 500 g milk.

This is a thick pastry filling rather than a pourable sauce.

Contains pistachio, dairy, egg and wheat.

The cooking plan

How to make Pistachio Pastry Cream.

  1. Reserve 100 g of the milk for the base batch. Heat the remaining milk in a saucepan until steaming.

  2. Whisk yolks, sugar, cornstarch, flour and the reserved cold milk in a heatproof bowl until smooth.

  3. Gradually whisk the hot milk into the yolk mixture. Return everything to the saucepan and cook over medium heat, whisking continuously, until thick and bubbling.

  4. Continue whisking at a gentle boil for about 1 minute to cook the starches. Remove from heat and stir in butter and pistachio paste until smooth.

  5. Transfer to a shallow heatproof container, cover the surface and cool promptly. Refrigerate within 2 hours and keep at 40°F or colder. Stir smooth before using as a chilled filling.

Let’s cook

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Check off ingredients as you get them ready.

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Pistachio Pastry Cream

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A firm pistachio pastry filling thickened with egg yolks, cornstarch and flour.
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Servings: 1 batch
Course: Dessert
Cuisine: French-inspired
Ingredients Equipment Instructions Notes

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Ingredients
  

  • Three separated raw egg yolks in a clear glass bowl4 large egg yolks
  • 500 g whole milk divided
  • 70 g granulated sugar
  • 40 g cornstarch
  • 20 g all-purpose flour
  •  
    25 g pistachio paste
  • 25 g unsalted butter

Equipment

Saucepan
Saucepan
Digital kitchen scale — equipment illustration
Kitchen scale
Mixing bowl
Wire whisk
Stirring spoon
Stirring spoon
Heatproof storage container

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Reserve 100 g of the milk for the base batch. Heat the remaining milk in a saucepan until steaming.
  2. Whisk yolks, sugar, cornstarch, flour and the reserved cold milk in a heatproof bowl until smooth.
  3. Gradually whisk the hot milk into the yolk mixture. Return everything to the saucepan and cook over medium heat, whisking continuously, until thick and bubbling.
  4. Continue whisking at a gentle boil for about 1 minute to cook the starches. Remove from heat and stir in butter and pistachio paste until smooth.
  5. Transfer to a shallow heatproof container, cover the surface and cool promptly. Refrigerate within 2 hours and keep at 40°F or colder. Stir smooth before using as a chilled filling.

Notes

The base batch uses 500 g milk.
This is a thick pastry filling rather than a pourable sauce.
Contains pistachio, dairy, egg and wheat.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

Is the pistachio ingredient chopped nuts?

Use pistachio paste so it blends into the cream.

Why does the mixture need to bubble?

The starch-thickened base needs cooking beyond the point where it first begins to thicken.

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Tarragon Caesar Dressing

Condiment

Tarragon Caesar Dressing

Build an emulsion with a pasteurized yolk before adding Parmesan and tarragon. Vegetable stock loosens the dressing after the oil has been incorporated.

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Add the oil slowly

Begin with a thin stream while blending or whisking. Add the cheese and stock after the base is emulsified.

At the table

Toss with salad leaves just before serving, adding croutons separately if desired.

Before you start

Gather your ingredients.

Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1 large pasteurized egg yolk — required for this uncooked dressing
  • 50 g tarragon mustard — or Dijon mustard
  • 1 1/2 lemons — juice only
  • 1 1/2 cloves garlic — finely chopped
  • 3 anchovy fillets
  • 1/2 tsp oil from the anchovy tin
  • 8 drops hot pepper sauce
  • 250 ml olive oil
  • 100 g Parmesan — finely grated
  • 100 ml vegetable stock — cold; add only as needed to thin
  • 1 tsp fresh tarragon — chopped
  • salt — to taste

A few useful notes.

Use a yolk labeled pasteurized, or a pasteurized yolk product measured according to its label. Do not substitute an ordinary raw yolk.

Contains egg, dairy and fish.

One batch uses 250 ml olive oil; finished volume depends on the stock added.

The cooking plan

How to make Tarragon Caesar Dressing.

  1. Blend the pasteurized yolk, mustard, lemon juice, garlic, anchovies, anchovy oil and hot sauce until the anchovies are finely incorporated.

  2. With the machine running, add the olive oil slowly until emulsified. Alternatively whisk steadily while adding the oil in a thin stream.

  3. Mix in the Parmesan and chopped tarragon. Add cold stock a little at a time until the dressing has the consistency you want; all of it may not be needed.

  4. Taste before adding salt. Cover and refrigerate promptly at 40°F or colder, use within 4 days and keep chilled between uses.

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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Tarragon Caesar Dressing

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A creamy Parmesan and anchovy dressing with tarragon, mustard and lemon.
Print Recipe
Servings: 1 batch
Course: Condiment
Cuisine: French-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    1 large pasteurized egg yolks required for this uncooked dressing
  •  
    50 g tarragon mustard or Dijon mustard
  • 1 ½ Lemon juice only
  • 1 ½ cloves garlic finely chopped
  •  
    3 anchovy fillets
  •  
    ½ tsp oil from the anchovy tin
  •  
    8 drops hot pepper sauce
  • 250 ml olive oil
  • 100 g Parmesan finely grated
  •  
    100 ml vegetable stock cold; add only as needed to thin
  •  
    1 tsp fresh tarragon chopped
  • salt to taste

Equipment

Digital kitchen scale — equipment illustration
Kitchen scale
Knife and cutting board
Mixing bowl
Wire whisk
Blender
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Blend the pasteurized yolk, mustard, lemon juice, garlic, anchovies, anchovy oil and hot sauce until the anchovies are finely incorporated.
  2. With the machine running, add the olive oil slowly until emulsified. Alternatively whisk steadily while adding the oil in a thin stream.
  3. Mix in the Parmesan and chopped tarragon. Add cold stock a little at a time until the dressing has the consistency you want; all of it may not be needed.
  4. Taste before adding salt. Cover and refrigerate promptly at 40°F or colder, use within 4 days and keep chilled between uses.

Notes

Use a yolk labeled pasteurized, or a pasteurized yolk product measured according to its label. Do not substitute an ordinary raw yolk.
Contains egg, dairy and fish.
One batch uses 250 ml olive oil; finished volume depends on the stock added.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

Why is a pasteurized yolk specified?

The dressing is served without cooking, so the yolk must be pasteurized.

Should I add all the stock?

Add it gradually after emulsifying, stopping at the consistency you want.

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Creamy Garlic and Herb Potato Gratin

Side Dish

Creamy Garlic and Herb Potato Gratin

Warm the potatoes in the seasoned cream before transferring everything to a shallow baking dish. Keep the slices unwashed so their starch helps bind the gratin.

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Slice, then cook

Peel and slice the potatoes just before adding them to the cream. Do not rinse or soak away the surface starch.

At the table

Rest briefly after baking, then spoon alongside a main dish.

Before you start

Gather your ingredients.

Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 625 g Idaho potatoes — peeled weight; thinly sliced, not rinsed or soaked after slicing
  • 2 cups heavy cream
  • 15 g garlic — finely chopped
  • 12.5 g salt — or less to taste; add gradually to the cream
  • 1/2 tsp ground white pepper
  • 1/8 tsp grated nutmeg
  • 1 1/2 tsp fresh thyme leaves — chopped
  • 1 1/2 tsp fresh rosemary — finely chopped

A few useful notes.

Use the peeled potato weight rather than a fixed number of potatoes.

Four side portions are a home serving suggestion.

The cooking plan

How to make Creamy Garlic and Herb Potato Gratin.

  1. Heat the oven to 325°F. Have a shallow ovenproof baking dish of about 1 1/2–2 quarts ready.

  2. Put cream, garlic, herbs, white pepper and nutmeg in a saucepan. Add salt gradually to taste and bring just to a boil.

  3. Add the sliced potatoes. Return to a gentle boil, stirring carefully along the bottom so the slices do not catch.

  4. Transfer potatoes and cream to the baking dish and level the top. Bake for about 1 hour, rotating the dish halfway through, until the potatoes are completely tender and the top is golden. Continue as needed for the actual thickness of the slices and dish.

  5. Let stand briefly before serving. Cool leftovers promptly in shallow portions 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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Creamy Garlic and Herb Potato Gratin

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Thinly sliced potatoes baked in garlic, herb and nutmeg cream.
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Servings: 4 side servings
Course: Side Dish
Cuisine: French-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    625 g Idaho potatoes peeled weight; thinly sliced, not rinsed or soaked after slicing
  • 2 cups heavy cream
  • 15 g garlic finely chopped
  • 12.5 g salt or less to taste; add gradually to the cream
  •  
    ½ tsp ground white pepper
  •  
    ⅛ tsp grated nutmeg
  • 1 ½ tsp fresh thyme leaves chopped
  •  
    1 ½ tsp fresh rosemary finely chopped

Equipment

Saucepan
Saucepan
Baking dish
Digital kitchen scale — equipment illustration
Kitchen scale
Knife and cutting board
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 325°F. Have a shallow ovenproof baking dish of about 1 1/2–2 quarts ready.
  2. Put cream, garlic, herbs, white pepper and nutmeg in a saucepan. Add salt gradually to taste and bring just to a boil.
  3. Add the sliced potatoes. Return to a gentle boil, stirring carefully along the bottom so the slices do not catch.
  4. Transfer potatoes and cream to the baking dish and level the top. Bake for about 1 hour, rotating the dish halfway through, until the potatoes are completely tender and the top is golden. Continue as needed for the actual thickness of the slices and dish.
  5. Let stand briefly before serving. Cool leftovers promptly in shallow portions and refrigerate within 2 hours.

Notes

Use the peeled potato weight rather than a fixed number of potatoes.
Four side portions are a home serving suggestion.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

Why should I avoid rinsing the slices?

Their surface starch helps thicken and bind the cream.

How do I check doneness?

A knife should pass easily through the center without meeting firm potato.

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Fennel and Onion Soubise

Side Dish

Fennel and Onion Soubise

Cook the thinly sliced vegetables slowly without added water, keeping them pale. Drain before blending with the fronds for a thick sauce or side.

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Soften without browning

Keep the heat low and stir along the bottom. The vegetables should become very tender while staying pale.

At the table

Spoon a small portion alongside cooked fish, poultry or vegetables.

Before you start

Gather your ingredients.

Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 270 g fennel bulb — thinly sliced
  • 200 g onion — thinly sliced
  • 20 g fennel fronds — washed
  • 1 tbsp extra-virgin olive oil
  • salt and black pepper — to taste
  • water — for blanching fronds only; drained

A few useful notes.

The listed water is only for blanching and is drained off.

Four small side portions are a serving suggestion.

The cooking plan

How to make Fennel and Onion Soubise.

  1. Warm olive oil in a small heavy saucepan over low heat. Add onion and cook gently until it begins to soften. Add sliced fennel.

  2. Place a parchment circle directly over the vegetables and cover with a lid. Cook over low heat for about 1 hour, stirring regularly, until very soft and nearly dry. Keep them from browning and do not add water.

  3. Drain any excess cooking liquid through a sieve. Meanwhile blanch fennel fronds in boiling salted water until bright green and softened, then cool in cold water and drain well.

  4. Process the drained vegetables and fronds until smooth and thick. Stop the processor to scrape down as needed; do not add water to thin. Season to taste and serve warm.

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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Fennel and Onion Soubise

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A thick fennel and onion purée brightened with blanched fennel fronds.
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Servings: 4 side servings
Course: Side Dish
Cuisine: French-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    270 g fennel bulb thinly sliced
  • 200 g Onions thinly sliced
  •  
    20 g fennel fronds washed
  • 1 tbsp extra-virgin olive oil
  •  
    salt and black pepper to taste
  • water for blanching fronds only; drained

Equipment

Saucepan
Small Saucepan
Digital kitchen scale — equipment illustration
Kitchen scale
Knife and cutting board
Spatula
Stirring spoon
Stirring spoon
Parchment paper
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Warm olive oil in a small heavy saucepan over low heat. Add onion and cook gently until it begins to soften. Add sliced fennel.
  2. Place a parchment circle directly over the vegetables and cover with a lid. Cook over low heat for about 1 hour, stirring regularly, until very soft and nearly dry. Keep them from browning and do not add water.
  3. Drain any excess cooking liquid through a sieve. Meanwhile blanch fennel fronds in boiling salted water until bright green and softened, then cool in cold water and drain well.
  4. Process the drained vegetables and fronds until smooth and thick. Stop the processor to scrape down as needed; do not add water to thin. Season to taste and serve warm.

Notes

The listed water is only for blanching and is drained off.
Four small side portions are a serving suggestion.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

Should I add water while blending?

No. The intended purée is thick; use well-softened vegetables and scrape the processor down between pulses.

Can I brown the onions?

Keep them pale for this version. Cook gently and stir regularly.

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Parsley Potato Blini

Appetizer · Side Dish

Parsley Potato Blini

Keep the batter thick and add milk only if needed to loosen it. Cook small portions in clarified butter until golden and fully set in the center.

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33 small blini
Cuisine
French-inspired

Bring it to the table

Start with plain mash

Use cooked potatoes mashed smooth without large additions of cream or butter, so the batter follows the proportions listed.

At the table

Serve warm as a side or add a topping for an appetizer.

Before you start

Gather your ingredients.

Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 500 g plain mashed cooked potato — cooled; no added cream or butter
  • 100 g all-purpose flour
  • 3 large eggs
  • 50 ml milk — optional; add only as needed
  • 2 tbsp parsley — finely chopped
  • salt and black pepper — to taste
  • clarified butter — for the pan

A few useful notes.

The base formula makes approximately 33 small blini; actual count depends on portion size.

Milk is optional and may not all be needed.

The cooking plan

How to make Parsley Potato Blini.

  1. Mix the cooled mashed potato and flour until evenly combined. Add eggs one at a time, mixing after each addition.

  2. Stir in parsley, salt and pepper. Add milk a little at a time only if needed; the batter should remain thick and spoonable.

  3. Heat a nonstick skillet over medium heat and coat lightly with clarified butter. Add small spoonfuls of batter, leaving room between them.

  4. Cook until golden underneath and beginning to set on top. Turn and finish the second side. The centers should be fully cooked with no wet batter; check a thicker piece reaches 160°F. Adjust the heat if the outside colors before the center cooks.

  5. Repeat with remaining batter, adding clarified butter as needed. Serve warm.

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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Parsley Potato Blini

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Small potato pancakes made with mashed potato, eggs, flour and chopped parsley.
Print Recipe
Servings: 33 small blini
Course: Appetizer, Side Dish
Cuisine: French-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    500 g plain mashed cooked potato cooled; no added cream or butter
  • 100 g all-purpose flour
  • 3 large eggs
  • 50 ml milk optional; add only as needed
  • 2 tbsp parsley finely chopped
  •  
    salt and black pepper to taste
  •  
    clarified butter for the pan

Equipment

Non-Stick Skillet
Digital kitchen scale — equipment illustration
Kitchen scale
Instant-read thermometer
Knife and cutting board
Mixing bowl
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Mix the cooled mashed potato and flour until evenly combined. Add eggs one at a time, mixing after each addition.
  2. Stir in parsley, salt and pepper. Add milk a little at a time only if needed; the batter should remain thick and spoonable.
  3. Heat a nonstick skillet over medium heat and coat lightly with clarified butter. Add small spoonfuls of batter, leaving room between them.
  4. Cook until golden underneath and beginning to set on top. Turn and finish the second side. The centers should be fully cooked with no wet batter; check a thicker piece reaches 160°F. Adjust the heat if the outside colors before the center cooks.
  5. Repeat with remaining batter, adding clarified butter as needed. Serve warm.

Notes

The base formula makes approximately 33 small blini; actual count depends on portion size.
Milk is optional and may not all be needed.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

Should the batter be pourable?

No. Keep it thick enough to drop from a spoon and hold a small pancake shape.

Why is milk optional?

Mashed potatoes vary in moisture, so add only enough to loosen a very stiff batter.

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