Crispy Crepes With Dark Maple Syrup

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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