Brown Butter and Beer Crepes
SO, the random amounts in this recipe may have you scratching your head...but watch the video and you will realise what I am on about! We are featuring the very clever Drop Scale this month and this recipe is one that appears on their app, but it has been Thermi-fied. It is extremely simple, and a great way to add flavour to your usual crepe.
Think of all the things you could roll up in these babies! Shredded anything. Hollandaise with eggs and bacon or salmon, spinach, avocado, kimchi...oh the list is quite staggering. Go get creative!
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 113 Grams butter cubed BUY
- 235 Grams beer
- 165 Grams flour
- 1 Teaspoon Smoked Sea Salt (Maldon) BUY
- 2 eggs
Do
- 1
Weigh butter straight into a frying pan. Brown the butter on a medium high heat until fragrant. You should see little flecks of caramelised milk solids in the butter. Don’t over do it or it will taste bitter. Cool butter.
- 2
Meanwhile, place remaining ingredients into the Thermomix bowl and blend 10 sec/speed 7.
- 3
Add butter through hole in lid while you blend 10 sec/speed 4.
- 4
Place batter into fridge for a minimum of 10 minutes.
- 5
Heat frying pan to medium high heat and cook crepes, one at a time, with plenty of additional butter or EVOO to prevent sticking. Serve with toppings of choice.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
