Almond Crêpes With Brown Butter For Two Recipes

CREPES FOR TWO

Steps:

• In a blender, add the milk, egg, sugar, flour, salt, and 2 teaspoons of the melted butter. (Reserve the rest of the butter for greasing the crepe pan).
• Puree the mixture for about 30 seconds on high, and then turn off the blender and let it rest for about 5 minutes.
• Meanwhile, place your crepe pan over medium heat, and brush with some of the melted butter.
• Ladle 1/2 cup of the batter into the crepe pan, and then tilt the pan until the surface is covered with the batter.
• Cook the crepe on the first side until it easily releases when you run a spatula around all of the edges. Loosen the entire crepe with the spatula before attempting to flip.
• Flip the crepe, and use the spatula to smooth it out (in case it wrinkled when you flipped). Continue to cook on the second side until golden brown spots form.
• Remove the crepe from the pan and place it on a paper towel-lined plate. Cook the rest of the batter (you should get 2 more crepes from the batter).
• Serve the crepes with your favorite fillings (sweet or savory!), or place them (with paper towels in between) into a storage bag and freeze them until needed.

ALMOND CRêPES WITH BROWN BUTTER FOR TWO

Steps:

• Add the milk, eggs, 1 tablespoon melted butter, almond and vanilla extracts, flour, sugar and salt to a high-speed blender, such as a Vitamix. (Adding the wet ingredients before the dry will ensure it blends up nicely.) Blend on medium-high speed for 20 seconds. Pour into a liquid measuring cup, cover and refrigerate for at least 30 minutes and up to 2 days.
• Heat a medium 10-inch nonstick skillet over medium to medium-low heat. Drizzle in 2 teaspoons melted butter, then pour 1/4 cup batter into the pan and let it slowly spread out to the sides to form a circle, lifting the pan to help as needed. Cook until set, 1 to 2 minutes, then flip with a small silicone spatula and cook for another 30 seconds to 1 minute. Remove to a plate and continue with the remaining batter, adding melted butter every time. Repeat to make 6 crêpes total.
• Wipe the skillet clean, then add the remaining 3 tablespoons melted butter (or whatever you have remaining) and cook over medium-high heat until it is golden brown and smells nutty, 1 to 2 minutes. Remove from the heat.
• Add the heavy cream and confectioners' sugar to a stand mixer fitted with a whisk attachment (or pour into a large bowl and whip with a handheld electric mixer) and whip until soft peaks form, 2 to 3 minutes.
• To assemble, lay 1 crêpe flat, add a large scoop of the whipped cream into the upper right corner and sprinkle with some of the almonds. Fold in half, then fold over again so it forms a triangle. Transfer to a small plate. Continue with the remaining crêpes, placing 3 crêpes per plate. Drizzle with the browned butter, a sprinkle of confectioners' sugar and a drizzle of maple syrup. Garnish with a sprinkle of almonds if there are any left.

CINNAMON CRêPES WITH NUT BUTTER, SLICED BANANA & RASPBERRIES

Steps:

• Tip the flour into a large mixing bowl with the cinnamon. Add the egg and milk, and whisk vigorously until you have a smooth pouring consistency.
• Place a non-stick frying pan over a medium heat and add a little of the oil. When the oil starts to heat, wipe most of it away with kitchen paper. Once the pan is hot, pour a small amount of the batter into the centre of the pan and swirl it to the sides of the pan in a thin layer. Leave to cook, untouched, for about 2 mins. When it is brown underneath, turn over and cook for 1 min more.
• Transfer to a warm plate and cover with foil to keep warm. Repeat with the remaining batter. Divide the warm pancakes between 2 plates and serve with the nut butter, banana, raspberries and lemon to assemble at the table.

ALMOND BROWN BUTTER

Steps:

• In a small saucepan melt butter over moderately low heat and continue to heat until golden brown with a nutlike fragrance. (Bottom of pan will be covered with brown specks.) Pour butter through a sieve lined with a dampened paper towel into a bowl and discard solids. In a small skillet heat brown butter, almonds, and lemon juice until heated through.
• Serve sauce over fish, chicken, rice, or vegetables such as asparagus, broccoli, or green beans.

CREPES WITH BROWN SUGAR PEARS AND FUDGE SAUCE

Steps:

• Combine milk, flour, eggs, sugar and salt in blender. Blend until smooth, occasionally scraping down sides of blender, about 2 minutes. Add 1 tablespoon melted butter and blend 30 seconds. Cover and refrigerate crepe batter in blender container at least 1 hour and up to 4 hours. Reblend batter 15 seconds.
• Heat nonstick skillet with 8-inch-diameter bottom over medium-high heat. Brush with melted butter. Pour 1/4 cup batter into skillet, tilting skillet quickly to coat bottom evenly. Cook until top of crepe appears dry and bottom is golden, loosening edges of crepe with spatula, about 45 seconds. Turn crepe over; cook until brown spots appear on bottom, about 30 seconds. Transfer to plate. Top with plastic wrap. Repeat with remaining batter, brushing skillet with more butter as needed, layering cooked crepes between sheets of plastic wrap. (Can be made 1 day ahead. Cover with plastic; chill.)
• Preheat broiler. Brush baking sheet with melted butter. Place 1 crepe on prepared baking sheet. Place 3 slices of warm Brown Sugar Pears side by side on one quarter of crepe, allowing pear slices to extend slightly over edge of crepe. Fold crepe in half over pear slices. Place 3 more pear slices on crepe above first 3 slices. Fold crepe in half over pears, forming triangular shape. Repeat with 5 crepes and pear slices. Brush crepes with some of cooking liquid from pears.
• Broil crepes just until heated through and golden, watching closely to avoid burning, about 1 1/2 minutes. Transfer to plates. Arrange any remaining pear slices atop crepes. Spoon pear cooking liquid over. Place scoop of ice cream alongside. Drizzle with warm Fudge Sauce. Serve, passing remaining sauce separately.