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

Makes: Serves 6

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

INGREDIENTS

For the brown butter crepes:

  • 4 tablespoons unsalted butter
  • 1 1/3 cups all purpose flour
  • 1 cup confectioner’s sugar
  • Large pinch salt
  • 2 eggs
  • 1 egg yolk
  • 1 1/3 cups milk

For the filling:

  • 1 1/4 cups ricotta
  • 3 tablespoons sugar
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon heavy cream
  • Pinch of salt
  • Zest of one orange

For the orange beurre blanc:

  • 1/2 cup freshly squeezed orange juice
  • 2 tablespoons sugar
  • 4 ounces unsalted butter, softened
  • Pinch salt

To serve:

  • 2 pints strawberries, hulled and diced
INSTRUCTIONS
For the brown butter crepes:

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

For the filling:

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

For the orange beurre blanc:

  1. Reduce 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. Warm 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.