Bailey's Irish Cream Crepes With Creme

Photo: Barcelona Bites

Ingredients

100 milliliters (a bit less than ½ cup) Bailey's Irish Cream (or milk, if you prefer)

250 milliliters (1 cup) milk

2 eggs

1 1/2 teaspoons sugar

1 teaspoon salt

70 grams (a bit less than 5 tablespoons) browned butter

Toppings:

sliced bananas

creme fraiche (or sour cream)

brown sugar

Dulce de Leche (optional)

Preparation

Brown your butter by adding slices of butter to a heavy bottomed saucepan. One melted, whisk it frequently until you see small brown specks begin to form at the bottom of the pan. The butter should have a nutty aroma. Remove it from the pan to prevent further cooking.

Mix the browned butter with the flour, salt, sugar, eggs, milk and Bailey's. Using an immersion blender, blend the mixture until completely smooth.

Let the mixture rest for 1/2 hour.

Butter a non-stick frying pan and heat over medium heat. Using a ladle, spoon in the batter and quickly pick up the pan and swish it around so that the entire pan bottom is covered with a very thin layer of batter.

When the underside is golden, use your fingers or a spatula to flip the crepe over to cook the other side.

Serve with sliced bananas, creme fraiche (or sour cream) and brown sugar. We also had Dulce de Leche on the table!

Comments

Permalink Recipestutor
February 25, 2013

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About

For Christmas breakfast I made the recipe for the crepes that we made in class at Hofmann. The browned butter really kicks the flavor up a notch! Also, I decided to replace some of the milk with Bailey's Irish Cream and the result was delicious! www.barcelonabites.com