I completely understand the importance of a solid breakfast filled with plenty of nutrients to start the day. However, I do not hold this ideal with such conviction. Often I need to enjoy a sinful breakfast to indulge my sweet cravings and coax me out of bed and into the day. It seems that happiness truly does depend on a delicious breakfast… and my happiness is akin to a freshly flipped crepe straight from the pan.
For me, beurre noisette (or burnt butter) crepes are the ultimate sinful and special breakfast treat. These crepes bring sweetness to any morning and make the rest of a day seem so much more bearable. The crepes are delicate, golden and light and are flavoured by an intense vanilla bean and burnt butter nuttiness.
The batter is prepared in advance and is so simple to create. Butter gets melted. Eggs, milk and sugar get whisked. And flour gets folded, ever so gently. The batter is then left to sit overnight. This prolonged resting period infuses all the ingredients and truly is a key component for a perfectly delicious crepe. These crepes are well worth the overnight wait and by the time you cook them the next day, all the hard waiting efforts are definitely forgotten.
This recipe is slightly adapted from my beloved Paris Pastry Club by Fanny Zanotti and yields 20 (25cm) crepes. However, if you are serving breakfast for a crowd it can be easily doubled or tripled… just please use a big bowl!
These crepes are a delight on their own, but you could serve them with any topping of your choice. I’m traditionally a lemon and sugar fan but occasionally when I’m feeling naughty I tend to pair my crepes with a sweet jam or chocolate spread alongside a generous scoop of vanilla bean ice cream.
There is nothing sweeter than devouring a stack of these beurre noisette crepes for breakfast…the only thing possibly sweeter could be sharing them amongst good company.
Breakfast is so much more than just fuel for the day and I encourage you to indulge yourself and take the time to create these delicious beurre noisette crepes… and when you’re eating them, enjoy the peace and pleasure that the morning brings… because it is too often interrupted.
- 200g salted butter, cubed
- 1 litre whole milk
- 4 eggs
- 4 egg yolks
- 3 tbsp vanilla bean paste
- 400g plain flour, sifted
- 140g icing sugar, sifted
- butter for frying
- Melt the cubed butter in a saucepan over medium heat.
- Once the butter is melted, keep cooking until it becomes a deep-golden brown colour and starts to smell nutty (this takes 3-4 minutes).
- Leave to cool, then pour into a small bowl and set aside.
- In a large mixing bowl combine the milk, eggs, egg yolks and vanilla paste.
- In a separate large mixing bowl, mix the sifted flour and icing sugar together with a wooden spoon.
- Slowly pour the liquid mixture in batches over the dry ingredients, whisking constantly.
- Add the beurre noisette and stir well to combine.
- In another large mixing bowl. Pass the batter through a sieve to make sure no lumps remain.
- Leave the batter until it returns to room temperature. Cover with a clean kitchen cloth and for at least 30 minutes or preferably overnight keep in the fridge.
- When you are ready to cook the crepes, heat a non-stick 25cm frying pan, with a teaspoon of butter, over medium heat.
- Pour the batter onto the pan (using a large ladle spoon as a measure). Lift the pan and tilt in a circular motion so that the batter evenly coats the surface. The crepe batter should be thin.
- Cook the crepe for 2 minutes or until the edges start to brown and curl. Loosen with a palette knife, flip over and cook the remaining side for a minute.
- Serve hot with your favourite topping.
- It can take some time to cook all the crepes, especially if you are using one fry pan. To keep the already cooked crepes warm, simply place a fry-pan or sauce-pan filled with boiling water over heat on the stove. Cover the pan with a plate stacked with the cooked crepes you are wanting to keep warm. Cover the crepe stack with aluminum foil or another plate to retain the heat.