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Brown Butter Crepes with Strawberries, Ricotta, and Orange Beurre Blanc

Brown Butter Crepes with Strawberries, Ricotta, and Orange Beurre Blanc

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Makes: Serves 6

Pastry chef Emily Luchetti of San Francisco’s Waterbar shared this elegant dessert with us.

Instructions

For the brown butter crepes:

  1. 1Make a brown butter with the butter.
  2. 2Sift together the flour, confectioner’s sugar and the salt. Whisk together the eggs, egg yolk and the milk. Add to the dry ingredients.
  3. 3Whisk in the brown butter.
  4. 4In a 6 inch nonstick skillet with 1 ounce of batter for each crepe, make 12 crepes.

For the filling:

  1. 1Mix together all the ingredients. Place a tablespoon in the middle of 12 crepes. Fold into quarters.

For the orange beurre blanc:

  1. 1Reduce the orange juice and sugar by half. Remove from the heat and whisk in the butter a nugget at a time. Sauce should not break. Add salt. Keep warm in a Bain Marie until ready to serve.

To serve:

  1. 1Warm the crepes briefly in the oven. Spoon some orange beurre blanc in the middle of each of 6 plates. Place two crepes on top. Spoon strawberries over the crepes. Serve immediately.

This recipe, while from a trusted source, may not have been tested by the CHOW food team.

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