I am all about the indulgent weekend breakfasts, especially on a rainy Sunday morning when plans get cancelled in favour of duvet days and cuddles with the cat. The three most indulgent breakfasts I have on a rotation include french toast croissants, Belgium waffles (if I’m feeling fancy) and these ever so simple brown butter crêpes.
I much prefer a crêpe style pancake than the fluffy American sort (although those are good too) but I may be slightly biased, as one summer I ran a crêpe stall at the local market. All summer long I ate nothing but crêpes, mixing and matching different fillings so I didn’t get bored. My personal favourites include cream cheese and morello cherries, dulce de leche and bananas (if feeling fancy pants) and of course, lemon and sugar. You can’t beat a classic.
This recipe is from Paris Pastry Club, my all-time favourite cookbook by Fanny from Like A Strawberry Milk. If you have never heard of brown butter before, check out a recent recipe of mine where I wax lyrical about how brilliant it is. There is, of course, no need to brown the butter if you don’t want to – you’d still be left with a wonderfully tasting crepe, but adding butter that has gone just past that melted stage adds a delicious flavour that would be a shame to miss. As you can see from the picture I have filled my crêpe with Nutella and banana, but get creative with your favourite fillings.
Ingredients (makes 8):