Beurre Noisette Crepes

Beurre Noisette Crepes

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.

Beurre Noisette CrepesBeurre Noisette Crepes

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.

Beurre Noisette CrepesBeurre Noisette Crepes

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.

Beurre Noisette CrepesBeurre Noisette Crepes

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.

Beurre Noisette Crepes

Beurre Noisette Crepes
Yields 20
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  1. 200g salted butter, cubed
  2. 1 litre whole milk
  3. 4 eggs
  4. 4 egg yolks
  5. 3 tbsp vanilla bean paste
  6. 400g plain flour, sifted
  7. 140g icing sugar, sifted
  8. butter for frying
For the Beurre Noisette
  1. Melt the cubed butter in a saucepan over medium heat.
  2. 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).
  3. Leave to cool, then pour into a small bowl and set aside.
For the Crepes batter
  1. In a large mixing bowl combine the milk, eggs, egg yolks and vanilla paste.
  2. In a separate large mixing bowl, mix the sifted flour and icing sugar together with a wooden spoon.
  3. Slowly pour the liquid mixture in batches over the dry ingredients, whisking constantly.
  4. Add the beurre noisette and stir well to combine.
  5. In another large mixing bowl. Pass the batter through a sieve to make sure no lumps remain.
  6. 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.
Cooking the Crepes
  1. When you are ready to cook the crepes, heat a non-stick 25cm frying pan, with a teaspoon of butter, over medium heat.
  2. 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.
  3. 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.
  4. Serve hot with your favourite topping.
To keep the Crepes warm
  1. 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.
Adapted from Paris Pastry Club by Fanny Zanotti
Adapted from Paris Pastry Club by Fanny Zanotti
butter and brioche
Beurre Noisette CrepesBeurre Noisette Crepes


  • Reply And so we cook| Crêpes : Mes coups de coeur February 2, 2016 at 5:21 pm

    […] Tant qu’on y est, restons dans les matières grasses alternatives. Celle-ci est faite avec du beurre noisette, qu’on n’a pas vraiment l’habitude d’utiliser autre part que dans un financier. Enfin, en ce qui me concerne en tout cas. J’ai entendu dire que ce n’était pas super côté santé, en savez-vous plus ? Quoi qu’il en soit, je ne pense pas qu’en manger un peu une fois de temps en temps soit si problématique que ça. Alors profitons, à petite dose, de la saveur si agréable du beurre noisette en la mélangeant à notre pâte à crêpe, comme Butter and Brioche. […]

  • Reply Adrianna Whitehead January 9, 2016 at 10:31 pm

    i tried this recipe last year when i stayed in a cabin in Big Bear for New Years and they were the best homemade crepes I’ve tried. This is the only recipe you need to make good french crepes. Thank you!

  • Reply Jill @ Sew French December 22, 2014 at 2:54 pm

    These crepes look gorgeous and delicious! I just got a new copper crepe pan as an early Christmas present from my kind aunt. I’m def making this recipe!

  • Reply Nicole @ December 5, 2014 at 9:23 pm

    I am having guests at my house over the holidays and was looking for a crepe recipe. I think this is the one. It looks awesome! Thanks for sharing.

  • Reply Amanda @ HAndmade Mood October 8, 2014 at 3:37 am

    I think that a synonym for crepe should be happiness. 😉 There just about nothing I love more on a Saturday morning than a warm crepe and I can’t wait to try this version. It’s a HUGE step up from the “blender” crepes I learned to make in middle school!

  • Reply mjskit October 8, 2014 at 3:35 am

    My husband has already asked for crepes for breakfast this weekend but after seeing these, I don’t think I’ll make it to the weekend. Brown butter has such a rich flavor, I can only imagine right now how mouthwatering these crepes are. I hope mine turn out as beautiful as yours.

  • Reply Arman @ thebigmansworld October 7, 2014 at 8:13 am

    I am legit salivating right now.

    Je suis desolet.

  • Reply Allie | Baking a Moment October 7, 2014 at 2:27 am

    I am a huge lover of crepes and these look incredible! Brown butter is just so lovely, and that last pic with the blueberries and cream is absolutely mouthwatering!

  • Reply YUM | RU Creative Blogging FA14 October 6, 2014 at 3:32 pm

    […] crepes. The three posts about crepes are Melanie’s, Half Baked Harvest’s, andThalia’s crepes. Melanie’s Raspberries n’ Creme Biscoff crepes are usually what you think of when […]

  • Reply MyMansbelly October 6, 2014 at 1:56 pm

    I love crepes drenched in Grand Maniere and sprinkled with sugar…takes me right back to Paris. You’ve inspired me to break out my crepe pan!

  • Reply Carolyn October 5, 2014 at 9:08 am

    I know I would be hopping out of bed if these were waiting for me in the morning!

  • Reply Marie @ Not Enough October 3, 2014 at 1:41 am

    Oh crepes! Definitely a french favorite! I love how yours are super thin, exactly how they should be 🙂 I use a blender to make my crepes so I don’t need to incorporate all the ingredients so carefully. No more lumps and it’s quicker!
    Your pictures are gorgeous, as always!!

    • Reply thalia October 3, 2014 at 2:03 am

      That is a great idea Marie!

  • Reply jackie {The Beeroness} October 2, 2014 at 5:13 pm

    I love a good breakfast indulgence. That’s what Saturday mornings were made for.

    • Reply thalia October 3, 2014 at 2:05 am

      Exactly right Jackie!

  • Reply Bintu @ Recipes From A Pantry October 2, 2014 at 11:56 am

    Apart from the fact that the recipe looks fanatatsic your photo’s are stunning too.

  • Reply The Vegan 8 October 2, 2014 at 6:13 am

    These are incredibley beautiful Thalia! I just LOVe the shot right before the actual printed recipe with the fruit on top, so gorgeous! I love crepes too! Of course, I’m vegan now, so I knew I had to come up with a vegan crepe that had that same texture and indulgent taste. I make chocolate crepes that taste just like the old egg ones I used to devour, thank God! Yours are just stunning!

  • Reply Monet October 2, 2014 at 4:16 am

    I don’t know if I’ve ever seen crepes (my favorite food) look this pretty.

  • Reply Denise | Sweet Peas & Saffron October 2, 2014 at 2:25 am

    These look amazing, Thalia! I love your tip to let the batter sit overnight…also a bonus since I am notoriously NOT a morning person 😉

  • Reply Gayle @ Pumpkin 'N Spice October 2, 2014 at 2:17 am

    I’ve never actually made crepes before, and you are definitely encouraging me to change that! These look like the most delicious crepes, Thalia!

  • Reply Cate Holst October 2, 2014 at 2:13 am

    OMG! I’m salivating! How delicious

  • Reply Claudia @Breakfast Drama Queen October 2, 2014 at 12:13 am

    I love crepes so much! And these look divine 🙂

  • Reply John@Kitchen Riffs October 1, 2014 at 10:05 pm

    These look amazing! Such perfect crepes. Great post — thanks.

  • Reply Alex Caspero MA,RD (@delishknowledge) October 1, 2014 at 9:35 pm

    Wow! Reading your blog always makes me want to say “eff it!” and move to paris. And eat a ton of amazing treats 🙂

    Until that happens, I will be making these! I have been craving crepes for the longest time and these look so perfect. Gorgeous photos!

  • Reply Katrina @ Warm Vanilla Sugar October 1, 2014 at 4:33 pm

    Big time crushing on these crepes. LOVE the looks of these!

  • Reply Aysegul - Ice October 1, 2014 at 3:06 pm

    Wow.. these look yummy!
    Who can say no to crepes for breakfast!?!!?
    Beautiful photography!

  • Reply Nicole @ October 1, 2014 at 2:55 pm

    My husbands birthday is coming up, and he LOVES crepes, and these look so dang good! I am going to have to make them for his birthday breakfast!

  • Reply Kristi @ Inspiration Kitchen October 1, 2014 at 2:21 pm

    Thalia, these crepes are SO perfect! They are so thin and look absolutely fantastic with that jelly on them. They are making me want them for breakfast right now. Gorgeous photos too!

  • Reply peter @feedyoursoultoo October 1, 2014 at 1:47 pm

    These crepes look so perfect, so light. You have the perfect amount of color. You get the idea. I think they are amazing! 🙂

  • Reply Vera/growntocook October 1, 2014 at 12:03 pm

    While I eat muesli or porrige during the week, on Sundays I like to make something special – these crepes are on for the next weekend!

  • Reply Kelly October 1, 2014 at 11:10 am

    These crepes are stunning, Thalia! I love the gorgeous berry topping. Looks incredible!

  • Reply Traci | Vanilla And Bean October 1, 2014 at 4:53 am

    Thalia, you’ve convenced me! I neeeeed these beautiful crepes in my life! Stunning photographs and delightful recipe! Thank you, Thalia!

  • Reply Medha @ Whisk & Shout October 1, 2014 at 2:26 am

    These pictures are beyond stunning, I love your cake stand! Amazing recipe.

  • Reply Teresa, foodonfifth October 1, 2014 at 1:29 am

    The absolutely most beautiful and inviting crepes I have ever seen. Lovely.

  • Reply Marzia @ Little Spice Jar October 1, 2014 at 12:52 am

    Your crepes have the most beautiful texture! They look perfectly soft in the center with crisp edges. You’ve got my craving crepes now!

  • Reply judy @ I'm Bored, Let's Go September 30, 2014 at 11:21 pm

    Ever since I ate every crepe I could when I was in France this spring I’ve been wanting to make them at home! You make it look easy…and delicious!

  • Reply Mike @TheIronYou September 30, 2014 at 9:52 pm

    Yum, I love me a good crepe but never had it with beurre noisette. I need to try this asap!

  • Reply Kathleen@hapanom September 30, 2014 at 9:02 pm

    These look absolutely incredible! Is it breakfast yet?!

    Love your writing and photographs!

  • Reply Angie@Angie's Recipes September 30, 2014 at 6:38 pm

    They are so beautifully thin and yum. I probably would have finished the whole bunch myself.

  • Reply Oana September 30, 2014 at 5:04 pm

    I tried beurre noisette once too in a cake and it really enhanced the flavors. My son loves crepes so maybe it’s time to get out of my comfor zone and try a different recipe for making them. The last picture is amazing, I wanna dive into that plate and indulge on!

  • Reply Jenny @ BAKE September 30, 2014 at 4:41 pm

    WOW! These crepes look incredible, and like the best way to start your day! Your photography is absolutely stunning too!

  • Reply Simi Jois September 30, 2014 at 3:45 pm

    I am completely mesmerized by the photography….the crepe came alive and invited me to have bfast. You just added a new fan to your list. I am definitely going to try these as you have enticed me. LOVE your blog.

    • Reply thalia September 30, 2014 at 11:42 pm

      Love it, thanks Simi x

  • Reply Faith (An Edible Mosaic) September 30, 2014 at 3:39 pm

    I love your breakfast philosophy! Getting up is definitely much easier knowing a fabulous breakfast awaits. Crepes are a favorite of mine and I can image that brown butter takes them to a whole new level.

  • Reply Monica September 30, 2014 at 1:57 pm

    I just finished browning butter for financiers. The smell of the batter is so incredible. Now I see these crepes and I can practically taste and smell them. What a wonderful idea and so delicious. Beautiful pics!

  • Reply Emily September 30, 2014 at 1:27 pm

    Our family loves crepes! I think crepes are so difficult to photograph and look beautiful, but yours look amazing.

  • Reply zosia September 30, 2014 at 1:05 pm

    Hi there 🙂

    Just found your blog…it’s beautiful.
    I have 2 questions.
    Can vanilla extract be substituted for the vanilla paste and if so, how much?

    Also…I love the idea of making crepes with beurre noisette, but I’d like to make them for a savoury dish. Would the consistency change (be ruined) if I omitted the vanilla and icing sugar?

    Thank you 🙂

    • Reply thalia September 30, 2014 at 11:47 pm

      1 tsp of vanilla bean paste is equal to 1 whole vanilla bean pod and also 1 tbsp of extract. The only reason why I use the paste is for the seed texture but extract is pretty similar in taste, so you can use the same amount with no problems. For the savoury crepes, you can omit the icing sugar but just make sure you use extra flour instead.

  • Reply Natasha September 30, 2014 at 11:55 am

    Crepes are one of my very favourite treats! These look stunning.

  • Reply Heather @ Shards of Lavender September 30, 2014 at 11:13 am

    I’m all for a sinful breakfast from time to time and these crepes would be perfect for those days. Especially with that lovely blueberry sauce! Your pictures are absolutely gorgeous and really make it seem as if I’m right there enjoying a crepe or two! Thanks for sharing, Thalia!

  • Reply Tina Jui September 30, 2014 at 10:40 am

    I love love love crepes and these sound amazing! Way to go in getting them cooked so they are perfectly browned and brunt on the edges!

  • Reply Nicky @ Kitchen Sanctuary September 30, 2014 at 10:40 am

    Thalia they look so good. I love the idea of letting the mix rest overnight to develop the flavour (and so you can get right on with the cooking as soon as you’re up!). I usually go for big fat fluffy pancakes, but you’ve tempted me to try these for the weekend. Pinned!

  • Reply Shinee September 30, 2014 at 3:54 am

    Oh my, my, my! These look absolutely delicious, Thalia. My husband and I love crepes. I always make my old russian crepes from my childhood. It looks like it’s time try something fancy! Thank you for sharing this awesome recipe! And your photography is stunning to say the least!

  • Reply Sarah | Savoring Spoon September 30, 2014 at 12:07 am

    These crepes look beautiful, and I LOVE the pairing with blueberry sauce. My mornings are pretty hectic and usually involve a bowl of quick oats cereal with fruit, but these look so indulgent I have to try these on a weekend sometime!

  • Reply Maureen | Orgasmic Chef September 29, 2014 at 11:20 pm

    There you go. I never knew the resting was to meld the ingredients. My grandmother (French) always told me it was so the batter would release its bubbles and the crepe would be smooth.

    Your crepes are all perfect!

  • Reply sippitysup September 29, 2014 at 11:10 pm

    I had these made for me just LAST night by a visiting French man at a dinner in the middle of the burbs of Los Angeles. Though his were served for dessert. Now this. Eerie. GREG

  • Reply Jessica | A Happy Food Dance September 29, 2014 at 10:42 pm

    These look so delicate yet delicious! I love that you could go sweet or savory with them!

  • Reply Manali @ CookWithManali September 29, 2014 at 9:03 pm

    I love crepes and often make them for breakfast, these look great! perfect for a weekend brunch 🙂

  • Reply Louisa [Living Lou] September 29, 2014 at 8:29 pm

    Just saw these photos on Pinterest and had to stop by because they look AMAZING! Seriously craving crepes now.

  • Reply Crystal | Apples & Sparkle September 29, 2014 at 6:40 pm

    Oh my Thalia, these look amazing! I am also a lemon & sugar girl, but I can tell you, I wouldn’t turn down the plate in the last photo.

  • Reply Raymund September 29, 2014 at 6:32 pm

    Want those for breakfast, look how perfectly thin they are

  • Reply PassTheknife September 29, 2014 at 6:10 pm

    These are lovely, they’re making my mouth water! Nothing better than the smell of fresh crepes!

  • Reply Stacey @ Bake.Eat.Repeat. September 29, 2014 at 3:25 pm

    These look beautiful Thalia, as always your photos are amazing! Reading this made me want to go make crepes, haven’t made those in a while, and they really are such a wonderful breakfast treat! I’ve never browned the butter for them before, going to have to try that.

  • Reply Jen @ baked by an introvert September 29, 2014 at 2:49 pm

    I adore crepes. I would have never thought to let the batter rest over night though.
    Your photos have me wanting to reach through the screen and snag a bite.

  • Reply Sarah | Broma Bakery September 29, 2014 at 2:28 pm

    Crepes make me so happy. My sister just sent me some jam from upstate NY, I think these would go perfectly with it!

  • Reply Kacey @ The Cookie Writer September 29, 2014 at 2:06 pm

    These sound amazing, Thalia! My husband always makes me crepes but they are definitely savory as opposed to sweet.

  • Reply Sarah@WholeandHeavenlyOven September 29, 2014 at 1:21 pm

    Oh my GOSH. Thaila, these have got to be THE most gorgeous crepes I’ve ever laid eyes on. Seriously DYING over your gorgeous photos—the lighting is perfect and I love love that last one with the berry sauce! Pinning these gorgeous ‘thangs. 😀

  • Reply Immaculate September 29, 2014 at 1:16 pm

    Thalia, you brought me back , again , to my childhood days … with beurre noisette , actually we did not have a” fancy “name for it then. All we knew was that it made everything taste better. Thanks for sharing!

  • Reply KARI@LOAVES n Dishes September 29, 2014 at 12:53 pm

    I am a lemon and sugar girl myself, and wouldn’t want to put much more on the crepes that might mask the lovely nutty flavor of the browned butter. Love this!

  • Reply David @ Spiced September 29, 2014 at 12:50 pm

    These crepes look absolutely perfect. Yes, perfect! And your photography is right on. In fact, I now have a strong craving for crepes…hmm, I wonder why? 🙂

  • Reply meagan @ The F&B Department September 29, 2014 at 12:04 pm

    I’ve never made crepes at home before, but these look absolutely lovely and not too difficult to make. That berry sauce really sent me over the edge!

  • Reply ATasteOfMadness September 29, 2014 at 11:23 am

    These crepes look perfect! I made crepes last week but they didn’t look half as good as these!

  • Reply easyfoodsmith September 29, 2014 at 10:42 am

    Oh yes! Lemon and sugar sound just the kind of thing i would have these crepes with. Make ahead recipes always draw me to them & I can seem myself making these in the near future.

  • Reply Becca from It's Yummi! September 29, 2014 at 8:52 am

    Thalia, I was awakened from a deep sleep in rhe middle of the night (it’s currently 03:40)and I couldn’t figure out why. Clearly, it’s because the good Lord knew that I needed to see gorgeous Beurre Noisette crepes before anything else today. What a beautiful way to start my day!

  • Reply Johlene September 29, 2014 at 8:26 am

    Those last 2 shots..oh my word!!! 🙂

  • Reply Jessica (bakecetera) September 29, 2014 at 7:47 am

    your crepes are perfect! i love the last shot with the berries and ice cream. beautiful!!

  • Reply Nagi {REcipetin eats} September 29, 2014 at 7:06 am

    I had NO IDEA that the batter could be (supposed to be) made ahead! I don’t usually make crepes, I’m more of a pancake girl….but if the batter is made ahead, then definitely I’ll be getting into the crepes!! Pinning! I love it!! PS That last photo…..I just want to do a face plant in it.

  • Reply Nguyet @ Taming of the Spoon September 29, 2014 at 3:35 am

    I love crepes for breakfast and I especially love your philosophy on sinful breakfasts. I’ll have to change up my usual crepe routine and give this recipe a try. Thanks for sharing.

  • Reply Tekesha September 29, 2014 at 3:21 am

    Omg, this looks so good. My first time having crepes, they were filled with nutella and topped with whipped cream. I cannot even imagine that filling with these beurre noisette crepes — to die for!

  • Reply Mira September 29, 2014 at 2:58 am

    The whole idea of these crepes is amazing! I’ve never thought that I’ll want to try burned butter breakfast crepes, but I’m definitely going to. I love the way they look with jam and ice-cream on top. I’m drooling over the pictures 🙂

  • Reply Christine [from-The lion's den] September 29, 2014 at 2:00 am

    I’m definitely trying this on Saturday. I’ve never heard of putting lemon juice and sugar on a crepe, but since lemon is one of my favorite ingredients/flavors I’m excited to give it a try. Thank you for sharing!

  • Reply Cece Leskova September 28, 2014 at 9:59 pm

    This looks scrumptious!!!

  • Reply Liz @ Floating Kitchen September 28, 2014 at 9:30 pm

    I definitely have a sweet tooth for breakfast. These crepes are beautiful and I love that sauce!

  • Reply Nora @ Savory Nothings September 28, 2014 at 8:45 pm

    I ALWAYS had lemon juice and sugar on my crêpes as a child! It’s the best! Thanks for reminding me of that. And I must try adding beurre noisette to the batter – sounds amazing!

  • Reply neil@neilshealthymeals September 28, 2014 at 8:14 pm

    There look so good Thalia! So so good, and so naughty. I love them!! These would definately be one of my “weekend” breakfasts. 🙂

  • Reply Danielle September 28, 2014 at 7:27 pm

    These crepes are so beautiful and perfectly done! Your pictures are always so gorgeous!

  • Reply Daniela @ FoodrecipesHQ September 28, 2014 at 1:51 pm

    Wow… wow, how many times am I allowed to write “wow” here? Seriously, your photography is stunning. I’m sure the beautiful subject helped you a bit but well, you’ve done an outstanding job at shooting these crepes. Like you, I like to start my day with a sweet “continental style” breakfast from time to time. Sometimes I just “need” this type of breakfast.

  • Reply Melanie @ Garnish & Glaze September 28, 2014 at 1:40 pm

    Those crepes are stunning Thalia! I love your choice of toppings. Looks incredibly delicious!

  • Reply Josefine September 28, 2014 at 11:43 am

    Wow, these look so incredibly delicious. And what wonderful photos! You are so talented.
    I totally agree. Sometimes you just need something sinful for breakfast. And what would be better than these lovely pancakes?

  • Reply Emma September 28, 2014 at 11:16 am

    Well these are the most beautiful crepes I’ve ever seen – and that sauce!

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