Salty Crêpe Batter

• Cook the butter until it gets a hazelnut color. Cool it down by dipping the bottom of the saucepan in a cold water bath. Reserve at room temperature.
• Beat the eggs in a large bowl, add flour and add milk slowly while whisking to avoid lumps. Add salt the brown butter.
• Reserve in the fridge 45 minutes before using.
• If too thick add 100 ml (1/2 cup) of cold water.

Links:

• Stuffed Crêpes with Mushroom Cream Sauce
• French Cooking Classes in Paris & Provence