Whisk butter into a little simmering water and—poof!—you’ve got beurre monté: liquid silk that pairs with any seasoning and gilds everything it touches.
Crepes Recipe: https://cooks.io/3GdRPOz
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41 Comments
Not the best pan for crèpes usually very small edges and the pro dedicated machines are perfectly flat, Krampouz for ever.
This looks like such an elegant dessert! I'd eat it for breakfast too! Chef Erica is a great teacher! Thank you!!
I don’t know if I’ve ever seen anyone grip a whisk the way Erica does here, but hey, if it works, it works!
OMG this looks fabulous! Cant wait to try this recipe. Erika did a great job! Looking forward to seeing more of her. She is gorgeous.
Erica i think my favorite new member at atk
why not just make the bermonte first and put it on the back burner and then make the crepes so you don't need to microwave them?
Oh! I wonder if you could add some spices and lemon and lime rind to,the sauce instead of jam!?!
Love Erika!
I would try marmalade in that sauce y😋
Am I the only one who is irked when people don't scrape out ALL of the wet ingredients when mixing them into the dry bowl?
I know it's not much, but you're leaving behind a small amount of the milk, eggs & melted butter. Just seems slightly wasteful not to use every bit of the ingredients.
I know ATK has a copper crepe pan.
charming inter-chef dynamics
Good morning I hope all of you all had an amazing Easter weekend God bless love watching everything on TV and your videos 🩷💚💙💖💕🙏🙏💟❣️
I love this! Erica you're amazing!
That crepe technique is harder than it looks to nail.
What a delicious crepe recipe. Really appreciate the technique demonstration! HAPPY EASTER! Alleluia! THANKS! 👍Much appreciated ❤❤❤
I think that because I'm left-handed but I use my right hand for this because it's not baseball, when I use the ladle to put the crepe batter in the pan, I would have the batter on the left side and put it in the right side of the pan … less movement…. but I guess I'm doing it wrong. Cooking is so hard….Seriously, this unnecessary detail is worth a facepalm. The gods want you to do it the most natural way for you.
I just met Erica but I love her
My Mom learned to make crepes while we were in France for 3 years. It was a great afternoon snack on a Saturday for me and my siblings.
I just made this for easter breakfast. The sauce was really good, but not something I'd do again, it was really rich.
Welcome Erica, great job👍
The auto-generated captions are hilarious. Odd they are auto-generated here considering the full episode this segment came from has proper ones.
Is there a reason why the batter was not rested for at least 1hour before cooking?
Is it unnecessary?
I am from France and do that. I have heard it is mandatory but maybe it is not.
Love this recipe and love Erica. She is gorgeous, elegant, sweet and a really good chef. Her explanations are top notch, her enthusiasm is contagious and she pronounces French words like "beurre monté" really well!
😐
Erica and Morgan are both rays of sunshine…
Hooray! It’s Erica! 🙂✨
Ok y’all! I’m loving Erica! She is delightful ❤
Man,💖 she's a lovely addition to ATK…
Good gosh ! I never heard them called creps before !!! I may be an 80 year old dumb butt; but I have only ever heard them called crepes like they were spelled with a long "a" as in ape.
What a joy to see someone cook both sides of a crepe! Every time I go to the Farmers Markets and someone makes crepes, they only cook one side!
Bridget looks even prettier than usual!!! Love these girls!!
Erica is such a fun teacher! More Erica please!
Erica speech pattern is annoying
This would be so good with mascarpone
NEVER USE SEED OILS IN COOKING .. THEY ARE POISON
Apricot, peach, raspberries, and butter. Juicy fruit 🎉
We need more of this host!
Ya'll just made a crepe…….
That crepe, cooked on both sides like that, looks just like the English style pancakes I grew up with. Not sure how the recipe compares, would need to pull out the old cookbook 😋
Erica is awesome. Hope to see more of her 🎉
Loving Erica in this video. Excellent explanation at the right pace, beautiful earrings to boot!I’m going to try making these crêpes tomorrow 🙂