Bailey's Irish Cream Crepes With Creme

Servings: 4

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

sliced bananas

brown sugar

brown sugar

70 grams (a bit less than 5 tablespoons) browned butter

creme fraiche (or sour cream)

2 eggs

100 milliliters (a bit less than ½ cup) Bailey's Irish Cream (or milk, if you prefer)

250 milliliters (1 cup) milk

1 teaspoon salt

1/4 cup sugar

Equipment:

sauce pan

whisk

frying pan

immersion blender

spatula

ladle

Cooking instruction summary:

  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!

 

Step by step:


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.

2. Remove it from the pan to prevent further cooking.

3. Mix the browned butter with the flour, salt, sugar, eggs, milk and Bailey's. Using an immersion blender, blend the mixture until completely smooth.

4. Let the mixture rest for 1/2 hour.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.When the underside is golden, use your fingers or a spatula to flip the crepe over to cook the other side.

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


Nutrition Information:

Quickview
489 Calories
7g Protein
24g Total Fat
58g Carbs
2% Health Score
Limit These
Calories
489k
24%

Fat
24g
37%

  Saturated Fat
14g
89%

Carbohydrates
58g
20%

  Sugar
44g
49%

Cholesterol
133mg
45%

Sodium
755mg
33%

Alcohol
3g
19%

Get Enough Of These
Protein
7g
15%

Vitamin B6
0.55mg
27%

Vitamin B2
0.31mg
18%

Manganese
0.36mg
18%

Potassium
603mg
17%

Vitamin A
810IU
16%

Phosphorus
146mg
15%

Selenium
9µg
14%

Vitamin C
11mg
13%

Fiber
3g
13%

Calcium
117mg
12%

Magnesium
46mg
12%

Vitamin B5
1mg
11%

Vitamin B12
0.58µg
10%

Folate
36µg
9%

Vitamin D
1µg
7%

Copper
0.12mg
6%

Vitamin B1
0.09mg
6%

Vitamin E
0.84mg
6%

Zinc
0.78mg
5%

Vitamin B3
0.95mg
5%

Iron
0.79mg
4%

Vitamin K
2µg
2%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

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