Bailey's Irish Cream Crepes With Creme
By: Barcelona Bites
Published: Wednesday, December 8, 2010 - 3:03am

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

1 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. 2 Mix the browned butter with the flour, salt, sugar, eggs, milk and Bailey's. Using an immersion blender, blend the mixture until completely smooth. 3 Let the mixture rest for 1/2 hour. 4 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. 5 When the underside is golden, use your fingers or a spatula to flip the crepe over to cook the other side. 6 Serve with sliced bananas, creme fraiche (or sour cream) and brown sugar. We also had Dulce de Leche on the table!

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

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