Crepes with Berries and Apricot Beurre Monté
By Lan LamPublished on February 5, 2024
Time
1 hour
Yield
Serves 4
Ingredients
Crepes
½ teaspoon vegetable oil 1 cup (5 ounces/142 grams) all-purpose flour 1 teaspoon sugar ½ teaspoon kosher salt 1½ cups milk 3 large eggs 2 tablespoons unsalted butter, melted and cooledBeurre Monté
3 tablespoons water 8 tablespoons unsalted butter, cut into 8 pieces and chilled1½ tablespoons apricot preserves 1½ teaspoons peach schnapps 1 teaspoon lemon juice ⅛ teaspoon kosher salt 4 ounces (1 cup) fresh raspberries, blackberries, or blueberries, room temperatureBefore You Begin
To allow for practice, this recipe yields 10 crepes; only eight are needed for serving. Remove the berries from the fridge at least 1 hour before serving.
Instructions
- Place oil in 12-inch nonstick skillet and heat over low heat for at least 10 minutes. While skillet is heating, whisk flour, sugar, and salt together in medium bowl. In separate bowl, whisk together milk and eggs. Add half of milk mixture to dry ingredients and whisk until smooth. Whisk in melted butter. Whisk in remaining milk mixture until smooth.
- Using paper towel, wipe out skillet, leaving thin film of oil on bottom and sides. Increase heat to medium and let skillet heat for 1 minute. After 1 minute, test heat of skillet by placing 1 teaspoon batter in center and cook for 20 seconds. If minicrepe is golden brown on bottom, skillet is properly heated. If it is too light or too dark, adjust heat accordingly and retest.
- Pour ¼ cup batter into pan and tilt and shake gently until batter evenly covers bottom of pan. Cook crepe without moving it until top surface is dry and crepe starts to brown at edges, loosening crepe from side of pan with rubber spatula, about 25 seconds. Gently slide spatula underneath edge of crepe, grasp edge with your fingertips, and flip crepe. Cook until second side is lightly spotted, about 20 seconds. Transfer cooked crepe to wire rack. Return pan to heat and heat for 10 seconds before repeating with remaining batter. As crepes are done, stack on wire rack. (Crepes can be covered and refrigerated for up 2 days.)
- Bring water to simmer in small saucepan over medium-high heat; reduce heat to maintain very gentle simmer. Add 1 piece butter and cook, whisking constantly, until butter is melted, 20 to 30 seconds. Continue to cook, whisking in butter 1 piece at a time until all butter is incorporated and sauce has consistency of thin gravy, 3 to 4 minutes. Whisk in preserves, schnapps, lemon juice, and salt. Reduce heat to lowest possible setting and cover to keep warm.
- Transfer crepes to large plate and cover with second plate. Microwave until crepes are warm, 30 to 45 seconds. Arrange crepes on serving plates. Scatter berries over crepes. Whisk sauce vigorously to blend in any butterfat that has collected on surface. Spoon sauce over crepes and serve immediately.
for the crepes
for the beurre monté
to serve
Time
1 hourYield
Serves 4Ingredients
Crepes
½ teaspoon vegetable oil
1 cup (5 ounces/142 grams) all-purpose flour
1 teaspoon sugar
½ teaspoon kosher salt
1½ cups milk
3 large eggs
2 tablespoons unsalted butter, melted and cooled
Beurre Monté
3 tablespoons water
8 tablespoons unsalted butter, cut into 8 pieces and chilled
1½ tablespoons apricot preserves
1½ teaspoons peach schnapps
1 teaspoon lemon juice
⅛ teaspoon kosher salt
4 ounces (1 cup) fresh raspberries, blackberries, or blueberries, room temperature
Test Kitchen Techniques
Ingredients
Crepes
½ teaspoon vegetable oil
1 cup (5 ounces/142 grams) all-purpose flour
1 teaspoon sugar
½ teaspoon kosher salt
1½ cups milk
3 large eggs
2 tablespoons unsalted butter, melted and cooled
Beurre Monté
3 tablespoons water
8 tablespoons unsalted butter, cut into 8 pieces and chilled
1½ tablespoons apricot preserves
1½ teaspoons peach schnapps
1 teaspoon lemon juice
⅛ teaspoon kosher salt
4 ounces (1 cup) fresh raspberries, blackberries, or blueberries, room temperature
Test Kitchen Techniques
Ingredients
Crepes
½ teaspoon vegetable oil
1 cup (5 ounces/142 grams) all-purpose flour
1 teaspoon sugar
½ teaspoon kosher salt
1½ cups milk
3 large eggs
2 tablespoons unsalted butter, melted and cooled
Beurre Monté
3 tablespoons water
8 tablespoons unsalted butter, cut into 8 pieces and chilled
1½ tablespoons apricot preserves
1½ teaspoons peach schnapps
1 teaspoon lemon juice
⅛ teaspoon kosher salt
4 ounces (1 cup) fresh raspberries, blackberries, or blueberries, room temperature
Test Kitchen Techniques
Why This Recipe Works
Beurre monté, emulsified melted butter, is a classic French preparation that can be drizzled over cooked meats, vegetables, pastas, and other dishes to add richness and a glossy appearance or used as a rich, creamy sauce base for pairing with a wide range of savory or sweet seasonings. Vigorously whisking cold butter into a measured amount of simmering water broke up the butterfat into tiny droplets that dispersed throughout the water, establishing a thick, creamy emulsion. Whisking apricot preserves, peach schnapps, lemon juice, and salt into this beurre monté produced a bold, rich, easy-to-make sauce that paired especially well with crepes and berries. Preheating the pan over a low flame for at least 10 minutes ensured that it was thoroughly and evenly heated—a must for crepes that cook and brown properly. We poured a measured amount of batter into the pan and used a tilt-and-shake method to help it distribute evenly across the cooking surface.
Want more? Read the whole storyBefore You Begin
To allow for practice, this recipe yields 10 crepes; only eight are needed for serving. Remove the berries from the fridge at least 1 hour before serving.
Instructions
- Place oil in 12-inch nonstick skillet and heat over low heat for at least 10 minutes. While skillet is heating, whisk flour, sugar, and salt together in medium bowl. In separate bowl, whisk together milk and eggs. Add half of milk mixture to dry ingredients and whisk until smooth. Whisk in melted butter. Whisk in remaining milk mixture until smooth.
- Using paper towel, wipe out skillet, leaving thin film of oil on bottom and sides. Increase heat to medium and let skillet heat for 1 minute. After 1 minute, test heat of skillet by placing 1 teaspoon batter in center and cook for 20 seconds. If minicrepe is golden brown on bottom, skillet is properly heated. If it is too light or too dark, adjust heat accordingly and retest.
- Pour ¼ cup batter into pan and tilt and shake gently until batter evenly covers bottom of pan. Cook crepe without moving it until top surface is dry and crepe starts to brown at edges, loosening crepe from side of pan with rubber spatula, about 25 seconds. Gently slide spatula underneath edge of crepe, grasp edge with your fingertips, and flip crepe. Cook until second side is lightly spotted, about 20 seconds. Transfer cooked crepe to wire rack. Return pan to heat and heat for 10 seconds before repeating with remaining batter. As crepes are done, stack on wire rack. (Crepes can be covered and refrigerated for up 2 days.)
- Bring water to simmer in small saucepan over medium-high heat; reduce heat to maintain very gentle simmer. Add 1 piece butter and cook, whisking constantly, until butter is melted, 20 to 30 seconds. Continue to cook, whisking in butter 1 piece at a time until all butter is incorporated and sauce has consistency of thin gravy, 3 to 4 minutes. Whisk in preserves, schnapps, lemon juice, and salt. Reduce heat to lowest possible setting and cover to keep warm.
- Transfer crepes to large plate and cover with second plate. Microwave until crepes are warm, 30 to 45 seconds. Arrange crepes on serving plates. Scatter berries over crepes. Whisk sauce vigorously to blend in any butterfat that has collected on surface. Spoon sauce over crepes and serve immediately.
for the crepes
for the beurre monté
to serve
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