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Flavorful Crepes Recipe with Strawberry Compote and Brown Butter Whipped Cream

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Delicate, buttery crepes served with a bright strawberry compote and rich brown butter vanilla whipped cream, perfect for a special breakfast or brunch.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour, sifted
  • 2 large eggs, room temperature
  • 1 1/4 cups (300ml) milk, whole or 2%
  • 2 tablespoons melted unsalted butter
  • 1 tablespoon granulated sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 2 cups (about 300g) fresh strawberries, hulled and halved (or frozen)
  • 2 tablespoons granulated sugar (for compote)
  • 1 tablespoon lemon juice
  • 1/2 teaspoon vanilla extract (for compote)
  • 1 cup (240ml) cold heavy cream
  • 4 tablespoons (57g) unsalted butter, browned
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract (for whipped cream)

Instructions

  1. In a large bowl, whisk together sifted flour, sugar, and salt.
  2. In another bowl, beat eggs, then gradually whisk in milk and vanilla extract.
  3. Slowly incorporate wet ingredients into dry, whisking continuously until smooth.
  4. Let the batter rest for 15-20 minutes at room temperature.
  5. While batter rests, combine strawberries, sugar, and lemon juice in a small saucepan.
  6. Cook over medium heat for about 10 minutes until strawberries soften and mixture thickens; stir in vanilla extract and cool.
  7. In a small pan over medium heat, melt butter and cook until golden brown and nutty aroma appears (3-5 minutes); remove from heat and cool slightly.
  8. Chill a mixing bowl and beaters for 10 minutes.
  9. Pour cold heavy cream into chilled bowl, add powdered sugar and vanilla extract, and beat until soft peaks form.
  10. Slowly drizzle in cooled brown butter while whipping until stiff peaks form.
  11. Heat non-stick skillet over medium heat and lightly grease with butter.
  12. Pour about 1/4 cup batter into pan, swirl to coat thinly, cook 1-2 minutes until edges lift and bottom is golden.
  13. Flip and cook other side for 30 seconds; repeat with remaining batter, stacking crepes on a plate.
  14. Spread strawberry compote over each crepe, dollop with brown butter whipped cream, fold or roll, and serve immediately.

Notes

If batter thickens while resting, whisk in a splash of milk to loosen. Keep cooked crepes covered with a clean towel to prevent drying out. Use unsalted butter for browning to control saltiness. Brown butter whipped cream should be made fresh as it doesn’t store well. Frozen strawberries can be used if fresh are unavailable.

Nutrition

Keywords: crepes, strawberry compote, brown butter whipped cream, breakfast, brunch, easy crepes, homemade crepes

Find it online: https://novanosh.com/flavorful-crepes-recipe-with-strawberry-compote-and-brown-butter-whipped-cream-easy-perfect-breakfast/