Brown butter crêpes

Brown butter crêpes: the same base as classic crêpes, but elevated by lightly browned, nutty-tasting butter stirred into the batter. A subtle aroma that makes all the difference.

Preparation: 12 min  |  Cooking: 20 min  |  Servings: 6  |  Difficulty: Easy

Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 254 kcal · 10 g protein · 33 g carbohydrate · 8 g fat

Ingredients

• 250 g plain flour
• 50 cl milk
• 3 eggs
• 40 g butter
• 1 pinch of salt

Method

1. Melt the butter until it turns golden and smells nutty, then leave to cool slightly.
2. Mix the flour, eggs and salt.
3. Gradually whisk in the milk, then add the brown butter.
4. Leave to rest for 30 minutes, then cook the crêpes in a frying pan.

Nutritional benefits

Brown butter flavours the batter intensely, so you need very little. Crêpes remain a flexible base: filled with fruit or compote, they make an indulgent yet sensible dessert.

Variations and substitutions

• Plain (without brown butter).
• Made with buckwheat flour.
• With plant-based milk.
• With a hint of vanilla.

Storage and making ahead

Keep for 2 days in the fridge, wrapped in cling film; reheat in a frying pan.

💡 Good to know

Watch the butter closely: it goes from golden to burnt in a few seconds. Take it off the heat as soon as it smells nutty.

Read more

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Foods in this recipe: flour · milk · eggs · butter · salt.

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