Honey Crêpes
Ingredients
- 250 gWheat flour (sifted)
- 4 pcEgg (whole)
- 500 mlWhole milk (at room temperature)
- 50 gUnsalted butter (melted into brown butter)
- 4 tbspHoney (for drizzling)
- 1 pinchGray sea salt
- 1 tbspSunflower oil (for the pan)
Method
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.
- 1
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
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
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
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
Fold the crêpe into quarters while still hot. Drizzle generously with liquid honey so it flows and shines over the surface.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Crêpes keep for 48h in the fridge, wrapped tightly. Reheat in a pan with a small knob of butter.
