Crispy Crepes With Dark Maple Syrup

• doses: 4 servings

Ingredientes

2⅓ cups (292 g) all-purpose flour

¼ cup (50 g) sugar

2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt

4 large eggs

2½ cups whole milk

6 Tbsp. unsalted butter, melted, plus more room temperature for skillet and serving

Pure maple syrup, preferably dark (for serving)

Flaky sea salt

Instruções

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.