Brown Butter Crepes with Pumpkin Jam

Photo by Michael Piazza, Styled by Catrine Kelty

Submitted by Maura Kilpatrick, Executive Pastry Chef of Oleana and Sofra, Cambridge
This is an easy dessert to prepare in advance. The crepes can be cooked and filled in advance and simply reheated with the brown butter sauce. Find the recipe for Pumpkin Jam here.

Serves 6

CREPES
2 eggs
1 cup plus 2 tablespoons milk
2 tablespoons water
1 cup flour
½ teaspoon salt
1½ ounces brown butter

Combine all ingredients in a blender; mix for 1–2 minutes until the batter is smooth. You can also do this in a large bowl with a hand blender. Refrigerate for 4 hours or overnight.

Heat a small non-stick skillet over high heat. It is important that the batter go into a very hot pan. Give the pan a light spray each time. Using a ladle, pour 2 ounces of batter into very hot pan. Have a lined baking sheet next to the stove for crepes. It will be cooked in 1–1½ minutes, when edges are dark, flip crepe over for a few seconds; flip out onto baking sheet. Repeat with remaining batter.

BROWN BUTTER
6 ounces unsalted butter

Bring butter to a boil in a heavy saucepan over medium heat; reduce to medium low as it bubbles. Simmer the butter for 5–7 minutes until it turns brown and starts to smell like hazelnuts. Check butter often; it burns easily. During this process, the milk solids have sunk to the bottom of the pan and the butter has clarified. Strain butter through a fine strainer.

BROWN BUTTER SAUCE
1½ cups water
1½ cups demerrara sugar
1½ ounces brown butter
½ teaspoon salt

Combine water and sugar in medium saucepan. Bring to boil over medium heat, stirring to dissolve sugar. Add brown butter, reduce heat and simmer at low boil for 10 minutes. Add salt.

TO SERVE

Spread 1–2 tablespoons of pumpkin jam on each crepe; fold in half and then in quarters. Repeat with all of the prepared crepes. The filled crepes can be stored in a sealed container in the refrigerator for up to 4 days.

Preheat oven to 400°F. Spread prepared crepes on a baking sheet. Spoon brown butter sauce evenly over crepes. Heat for 8–10 minutes. Use a spatula to transfer to serving plate with some of the warm sauce.