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

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Brown Butter Crepes with Strawberries, Ricotta, and Orange Beurre Blanc
Serves 6
(0)
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Ingredients (18)

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
Nutritional Information
  • Calories692
  • Fat35.06g
  • Saturated fat21.18g
  • Trans fat0.94g
  • Carbs83.36g
  • Fiber3.7g
  • Sugar56.49g
  • Protein13.99g
  • Cholesterol173.86mg
  • Sodium252.09mg
  • Nutritional Analysis per serving (6 servings) Powered by

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

Instructions

For the brown butter crepes:
  1. 1
    Make a brown butter with the butter.
  2. 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. 3
    Whisk in the brown butter.
  4. 4
    In a 6 inch nonstick skillet with 1 ounce of batter for each crepe, make 12 crepes.

For the filling:

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

For the orange beurre blanc:

  1. 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. 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.
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