Making crêpes might seem a bit intimidating, but there’s really no need for special equipment! My mother used to whip them up in a regular skillet, relying on just her trusty blender for the batter. Whenever crêpes were on the Sunday brunch menu, it felt like a special occasion. This version elevates the classic recipe just a touch, while still keeping it simple and approachable.

Why You Must Make These Crêpes

• Serving crêpes instead of traditional buttermilk pancakes will surely create a memorable breakfast or brunch experience for your family.
• The addition of brown butter lends a warm, nutty flavor to the batter, making these crêpes truly exceptional.
• Who could resist crêpes filled with a rich cheesecake blend, topped with fresh, luscious berries?
• If your kids are old enough, encourage them to help roll or fold the crêpes with the creamy filling or assist in pouring the batter into the pan. It’s a wonderful way to introduce them to cooking!

How to Make Brown Butter Crêpes

1. Prepare the batter: Combine your ingredients and let them rest.
2. Heat a pan: Use a crêpe pan or a nonstick skillet and lightly grease it with butter using a paper towel.
3. Pour the batter: Pour about ¼ cup of the mixture into the center of the pan, tilting to spread into a thin, even layer.
4. Cook: Allow the first side to cook until it’s set, then flip and cook until lightly browned on the other side.
5. Repeat: Remove the crêpe from the pan and continue with the remaining batter, adding more butter as necessary.
6. Make the filling: Mix together the filling ingredients until smooth.
7. Assemble: Place spoonfuls of filling along the center of each crêpe and top with fresh berries.
8. Serve: Roll the crêpes, garnish with more berries, and enjoy immediately!

Expert Tips for Perfect Crêpes

No one wants to mess up the perfect crêpe, right? Here are some expert tips that can help you nail this recipe every time:

• Brown butter adds a subtle, nutty flavor to your crêpes and enhances their overall taste.
• PRO-Tip: Use room temperature ingredients for the best results, if time allows.
• Whole milk works wonders in the batter—opt for it if you can!
• A delightful filling is easy to make using cream cheese, lemon juice, vanilla, and whipped cream along with ripe berries. This is definitely a step up from basic fillings.
• PRO-Tip: Using a blender makes it simple to mix your batter, and it has the added perk of a spout for pouring. To clean, add water and a drop of dish soap, then blend!
• PRO-Tip: Let your batter rest for at least 5 minutes. It can even be refrigerated for up to 24 hours—just cover it securely with plastic wrap.
• PRO-Tip: A good non-stick pan that’s 8-10 inches in diameter is ideal. While a crêpe pan is great, it isn’t strictly necessary.
• Often, the first crêpe is a test run and might not be perfect. It will still taste delightful, so use it as a sample or decide if it’s worthy to serve.
• These crêpes can be dressed up as an extravagant breakfast or a heavenly dessert—it’s your choice!

Frequently Asked Questions

Ingredients

For the Crêpes:

• 3 ½ tablespoons unsalted butter
• ½ cup plus 2 tablespoons milk (more if you need to thin the batter)
• 2 eggs
• ¼ teaspoon kosher salt
• ¾ cups flour

For the Filling:

• 4 ounces cream cheese (room temperature)
• ¼ cup powdered sugar
• 1 tablespoon lemon juice
• ½ teaspoon lemon zest
• ½ teaspoon vanilla extract
• ½ cup whipping cream
• Fresh ripe berries of your choice

Instructions

1. In a saucepan, melt the butter over medium heat, swirling occasionally until golden brown, about 2 to 4 minutes. Allow it to cool to room temperature.
2. Combine milk, eggs, and salt in a blender. Blend until mixed, then add flour and blend until smooth. Incorporate the brown butter and blend for a few more seconds.
3. Let the batter rest for at least 5 minutes, or up to 24 hours in the refrigerator.
4. The batter should thicken a bit but remain pourable. Adjust thickness if necessary after resting.
5. Heat a crêpe pan or nonstick skillet over medium-high heat. Lightly grease it with butter using a paper towel.
6. Pour about ¼ cup of batter into the center of the pan, tilting and turning it to spread evenly into a thin circle.
7. Cook until the edges begin to dry and the bottom is lightly browned, about 1 minute. Flip and cook for an additional 20 seconds.
8. Remove the crêpe and repeat with the remaining batter, adding butter as needed.
9. For the filling, beat together cream cheese, powdered sugar, lemon juice, zest, and vanilla until smooth. In a separate bowl, whip the cream and then gently fold it into the cream cheese mixture.
10. Place spoonfuls of filling along the center of each crêpe and top with berries. Roll up and serve immediately.