Vanilla Bean Crêpes with Brown Butter and Sea Salt
Frenchvegetarian

Vanilla Bean Crêpes with Brown Butter and Sea Salt

schedule35 mins
signal_cellular_altIntermediate
group4 Servings
visibility2 Views

shopping_basketIngredients

  • 1 cup whole milk
  • 1 vanilla bean (or 2 tsp vanilla extract)
  • 2 tbsp granulated sugar
  • 1 cup all-purpose flour
  • 2 large eggs
  • 4 tbsp unsalted butter (divided)Missing (Pantry Staple)
  • 1/4 tsp fine sea saltMissing (Pantry Staple)
  • Flaky sea salt for finishingMissing (Pantry Staple)

Nutrition Per Serving

Calories

310

Protein

8g

Fat

12g

Carbs

34g

restaurantInstructions

1

Prepare the Batter

In a medium bowl, whisk together flour, sugar, and fine sea salt. In a separate bowl, whisk eggs, then add milk and scrape in vanilla bean seeds (or add extract). Gradually pour wet ingredients into dry, whisking until smooth. Strain through a fine-mesh sieve to remove any lumps. Cover and refrigerate for at least 30 minutes to allow gluten to relax.

2

Cook the Crêpes

Heat a 9-inch non-stick skillet over medium heat. Add 1/2 teaspoon butter and swirl to coat. Pour about 1/4 cup batter into the center, quickly tilting and swirling the pan to spread it thinly. Cook for 1-2 minutes until edges are golden and the surface looks set. Flip with a thin spatula and cook for another 30 seconds. Transfer to a plate. Repeat with remaining batter, stacking crêpes with parchment paper between.

3

Make Brown Butter Sauce

In a small saucepan, melt the remaining 3 tablespoons butter over medium heat. Cook, swirling occasionally, until the butter turns a deep golden brown and smells nutty, about 3-4 minutes. Remove from heat immediately to prevent burning. Stir in a pinch of flaky sea salt.

4

Assemble and Serve

Fold each crêpe into quarters and arrange on warm plates. Drizzle generously with brown butter sauce and finish with a sprinkle of flaky sea salt. Serve immediately.

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