Test cook Erica Turner prepares these crêpes on America’s Test Kitchen, Season 25, Episode 20 (“Breakfast with a European Accent.”)
Beurre monté, emulsified melted butter, is a classic French preparation that can be drizzled over cooked meats, vegetables, pastas, and other dishes to add richness and a glossy appearance or used as a rich, creamy sauce base for pairing with a wide range of savory or sweet seasonings. Vigorously whisking cold butter into a measured amount of simmering water broke up the butterfat into tiny droplets that dispersed throughout the water, establishing a thick, creamy emulsion. Whisking apricot preserves, peach schnapps, lemon juice, and salt into this beurre monté produced a bold, rich, easy-to-make sauce that paired especially well with crêpes and berries. Preheating the pan over a low flame for at least 10 minutes ensured that it was thoroughly and evenly heated — a must for crepes that cook and brown properly. We poured a measured amount of batter into the pan and used a tilt-and-shake method to help it distribute evenly across the cooking surface.
Before you begin: To allow for practice, this recipe yields ten crepes; only eight are needed for serving. Remove the berries from the fridge at least 1 hour before serving.
Serves Four
INGREDIENTS
FOR THE CRÊPES:
- ½ teaspoon vegetable oil
- 1 cup (5 ounces) all-purpose flour
- 1 teaspoon sugar
- ½ teaspoon kosher salt
- 1½ cups milk
- 3 large eggs
- 2 tablespoons unsalted butter, melted and cooled
FOR THE BEURRE MONTÉ:
- 3 tabkespoons water
- 8 tablespoons unsalted butter, cut into 8 pieces and chilled
- 1½ tablespoons apricot preserves
- 1½ teaspoons peach schnapps
- 1 teaspoon lemon juice
- 1/8 teaspoon kosher salt
4 ounces (1 cup) fresh raspberries, blackberries, or blueberries, room temperature
TO PREPARE
CRÊPES
STEP ONE. Place oil in 12-inch nonstick skillet and heat over low heat for at least 10 minutes. While skillet is heating, whisk flour, sugar, and salt together in medium bowl.
STEP TWO. In separate bowl, whisk together milk and eggs. Add half of milk mixture to dry ingredients and whisk until smooth. Whisk in melted butter. Whisk in remaining milk mixture until smooth.
STEP THREE. Using paper towel, wipe out skillet, leaving thin film of oil on bottom and sides. Increase heat to medium and let skillet heat for 1 minute. After 1 minute, test heat of skillet by placing 1 teaspoon batter in center and cook for 20 seconds. If mini crêpe is golden brown on bottom, skillet is properly heated. If it is too light or too dark, adjust heat accordingly and retest.
STEP FOUR. Pour ¼ cup batter into pan and tilt and shake gently until batter evenly covers bottom of pan. Cook crêpe without moving it until top surface is dry and crêpe starts to brown at edges, loosening crêpe from side of pan with rubber spatula, about 25 seconds.
STEP FIVE. Gently slide spatula underneath edge of crêpe, grasp edge with fingertips, and flip crêpe. Cook until second side is lightly spotted, about 20 seconds. Transfer cooked crêpe to wire rack.
STEP SIX. Return pan to heat and heat for 10 seconds before repeating with remaining batter. As crêpes are done, stack on wire rack. (Crêpes can be covered and refrigerated for up to 2 days.)
BEURRE MONTÉ
STEP SEVEN. Bring water to simmer in small saucepan over medium-high heat; reduce heat to maintain very gentle simmer. Add 1 piece butter and cook, whisking constantly, until butter is melted, 20 to 30 seconds.
STEP EIGHT. Continue to cook, whisking in butter one piece at a time until all butter is incorporated and sauce has consistency of thin gravy, 3 to 4 minutes. Whisk in preserves, schnapps, lemon juice, and salt. Reduce heat to lowest possible setting and cover to keep warm.
STEP NINE. Transfer crêpes to large plate and cover with second plate. Microwave until crêpes are warm, 30 to 45 seconds. Arrange crêpes on serving plates. Scatter berries over crêpes. Whisk sauce vigorously to blend in any butterfat that has collected on the surface. Spoon sauce over crêpes and serve immediately.
