Bailey'S Irish Cream Crepes With Creme

1. 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. 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. 3

   Let the mixture rest for 1/2 hour.

4. 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. 5

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

6. 6

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

* Per serving · 4 servings · Values may vary.