Beurre Noisette Honey Crêpes

IMG_1615If I could have pancakes every morning, I would.

Although, I don’t know if that ruins them a bit? I suppose that would ruin everything special if you could have it everyday. Christmas every single day of the year definitely wouldn’t be as exciting.

Pancakes are so amazing because I associate them with begin off work, relaxing and treating myself to some much needed indulgence. Ok, I’ve just completely contradicted myself. I change my mind.

If I could have pancakes every morning, I wouldn’t.

Just like I wouldn’t want my birthday, a pint of milkshake, a takeaway, a manicure or a holiday. Having these things as a one-off is what makes them such a treat. Aren’t some of the most wonderful times in your life, the times that something has only happened once or a handful of times. That special anticipated day or moment only so thrilling because it’s a rare or fleeting occurrence.

Different moods call for different types of pancakes; a stack of fluffy, thick American pancakes coated in maple syrup for when I’m in need of that pillow soft sugar hit in the morning, a large english pancake for when I’m feeling lazy and have no energy to follow a recipe, and my beloved crêpes for when I crave pancakes the night before.

Crêpes are for when I want to sit in my sheer kimono with a cup of tea in bone china, stirring it with a dainty spoon. All with my little pinky sticking up like a sophisticated lady. I don’t know why, but crêpes are so much more elegant that other varieties of pancakes.

The best crêpes are ones that are paper-thin; crisp on the outside and soft in the middle. I like to pair mine with yoghurt and honey roasted fruit.

For my crêpes, I decided to try browning the butter before adding it to the mix and substituting all the sugar for honey. Brown butter, or ‘beurre noisette’ is when you melt the butter for around 5 minutes until it turns golden brown and foamy. The result is a nutty flavour and specks of brown butter deliciousness. So many sweet things have been made better with beurre noisette.

If you’re having that pancake craving but are in need of a new recipe or want to make your morning special, whip these up tonight and you’ll never look back.

IMG_1564 IMG_1577IMG_1602IMG_1617Ingredients – makes approx. 15 crêpes

  • 250g plain flour
  • 40ml vegetable oil
  • 80g unsalted butter
  • 5 eggs
  • 375ml full-fat milk (plus an extra 200ml for adjusting the mix)
  • pinch of salt
  • 40g honey
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground ginger

Method

The night before:

  • Begin by making the beurre noisette butter. Place the butter into a saucepan over medium heat. Once the butter has melted, it will start to crackle in the pan as it begins to brown. Continue to cook the butter on medium heat, stirring occasionally. After 5 minutes, the butter should be bubbling and turning a honey colour. Once the butter starts forming a foam on top, take it off the heat and pour it into a small bowl. Stir in the honey and leave to cool.
  • In a medium-sized bowl combine the flour, salt, ground cinnamon and ground ginger. In a small bowl, whisk together the vegetable oil, eggs and 375ml of milk. Add this into the dry ingredients, whisking until smooth. Lastly, add in the beurre noisette and combine.
  • Cover the bowl with cling film and leave the crêpe mix to rest overnight.

The following morning:

  • Take the crêpe mix out of the fridge and give it a stir to make sure that the little specks of brown butter haven’t floated to the bottom of the bowl. Your mix should be the consistency of single cream. If it seems thick, add some milk until it’s thinned out. (Crêpe mix is a lot thinner than you think!)
  • Place a frying pan on high heat with a knob of butter or some cooking spray so that your crêpes don’t stick.
  • Once very hot, add a ladle of mix to the pan. Swirl the mix around the pan until you’re left with a thin layer. If you’ve put too much into the pan, just simply pour some mix back out.
  • Leave the crêpe to cook in the pan for a few minutes. Once the top of the crêpe is no longer wet and you can see the edges of the pancake are crisp, flip it over with a spatula. The second side will only take 30 seconds to brown up. Once it has, fold the crêpe into a triangle, place onto your serving plate to keep in a warm oven until the rest are ready.

About addmorebutterplease

When in doubt, add more Butter!
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6 Responses to Beurre Noisette Honey Crêpes

  1. Couldnt agree more. I’ve been substituting beurre noisette for regular butter in lots of my baking lately – it certainly adds depth of flavour. Will definitely try it in my crepes next time.

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  2. These look gorgeous, Hope! Crepes are totally an elegant, pinky-sticking-up kind of meal. I remember having crepes at a creperie in Paris where they browned the butter then topped with brown sugar – it was pure heaven! But like you said, these indulgences are best enjoyed when they’re once in awhile as treats, or else they probably wouldn’t be so special! Lovely job, doll! XO

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  3. Anne says:

    You and me both!!! The only problem with fluffy American pancakes is that you have to stand there and flip them. It takes forever and I never end up with a stack (they’re usually in my stomach by that time).
    I love crepes and this sounds and looks absolutely phenomenal!!! No one can go wrong with browned butter!

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