These crepes from chef Shaina Loew-Banayan of Hudson, New York’s Cafe Mutton—one of our 10 Best New Restaurants of 2022—are not your average, “anemic” crepes. While the batter in this recipe features the usual suspects, the standout here is the way these crepes get cooked. Unlike the pale, delicately cooked classic French kind, these get cooked quickly in nearly burnt butter, resulting in maximum nutty-toasty brown butter flavor and dark, crispy, lacy edges. Don’t worry about flipping these crepes perfectly or using your best nonstick pan. In fact, Loew-Banayan suggests using a pan that’s showing signs of wear and tear to help promote browning, improving the overall texture of these crepes.
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cups (292 g) all-purpose flour
cup (50 g) sugar
tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt
cups whole milk
Tbsp. unsalted butter, melted, plus more room temperature for skillet and serving
Pure maple syrup, preferably dark (for serving)
Flaky sea salt
Whisk together 2⅓ cups (292 g) all-purpose flour, ¼ cup (50 g) sugar, and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt in a large bowl. Whisk 4 large eggs and 2½ cups whole milk in a medium bowl until combined, then add to dry ingredients and whisk until mostly smooth. Whisk in 6 Tbsp. unsalted butter, melted, until just incorporated (do not overmix).
Heat about 1 heaping tsp. room-temperature unsalted butter in a large nonstick skillet over medium-high, swirling pan, until it melts, browns, and then nearly burns, about 1 minute. Quickly whisk batter to reincorporate, then ladle ⅓-cupful into skillet. Working fast, swirl pan to evenly coat bottom and cook, reducing heat if crepe is browning too quickly, until bubbles appear on surface, 1–2 minutes. Slide a spatula underneath to loosen, then carefully flip crepe. Cook on other side until surface appears dry and almost translucent and edges are crisp and deep brown, 1–2 minutes; transfer to a plate. Repeat with more butter and remaining batter, stacking crepes on plates as you go.
Tuck a few knobs of room-temperature unsalted butter between crepes and top stacks with a few more knobs of unsalted butter. Pour pure maple syrup generously over stacks; sprinkle with flaky sea salt.
Do ahead: Batter can be made 4 hours ahead. Cover and chill.