Honey Crêpes

A fluid batter that coats the ladle, producing crêpes with lacy, crispy edges. Warm honey soaks into the tender dough for a glossy, syrupy finish.

• Prep time: 15 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 547
• Protein: 17 g
• Carbs: 65 g
• Fat: 24 g

Ingredients

• 250 g Wheat flour ( sifted )
• 4 piece Egg ( whole )
• 500 ml Whole milk ( at room temperature )
• 50 g Minimum butter sweet ( melted into brown butter )
• 4 tbsp Honey ( for drizzling )
• 1 pinch Gray sea salt
• 1 tbsp Sunflower oil ( for the pan )

Instructions

1. Base preparation

   In a mixing bowl, pour the wheat flour and grey sea salt. Create a well in the center and crack the whole eggs into it.

2. Making the batter

   Whisk gently starting from the center. Gradually pour in the whole milk to incorporate the flour without creating lumps. The batter should be smooth and coat the spoon.

3. Brown butter

   Melt the unsalted butter in a small saucepan until it foams, then turns amber with a nutty aroma. Stir it immediately into the batter.

4. Cooking the crêpes

   Heat a pan with a little sunflower oil. Pour a ladle of batter, tilting the pan to spread it evenly. When the edges loosen and turn golden, flip the crêpe. Cook for 1 minute on the second side.

5. Honey glazing

   Fold the crêpe into quarters while still hot. Drizzle generously with liquid honey so it flows and shines over the surface.

Chef's tips

• Brown butter is key: it adds a biscuit-like flavor that complements the honey's sweetness.
• If you have lumps, a quick burst with an immersion blender fixes it in 5 seconds.
• Let the batter rest for at least 30 minutes so the crêpes are more supple.

Storage

Crêpes keep for 48h in the fridge, wrapped tightly. Reheat in a pan with a small knob of butter.