Step 1

Put the unsalted butter in a pan over medium-high heat and cook until its milk solids caramelize and it becomes nutty and brown, 3 to 5 minutes.

Step 2

To a blender, add the brown butter, flour, milk, granulated sugar, vanilla, eggs, a pinch of salt and 1/4 cup water and blend on high until combined. Pour the mixture into a bowl and place in the fridge to rest for 30 minutes.

Step 3

Meanwhile, in a stainless steel or glass bowl, gently toss the strawberries with the confectioners’ sugar and place in a warm area like above the stove. Allow to macerate for 45 minutes. Stir in the orange juice and a pinch of salt. Set aside.

Step 4

Warm a crêpe pan and place a small amount of clarified butter. Wipe out any excess butter with a paper towel, then add about 1 ounce batter to the pan, swirling it around the pan to create a thin pancake. Allow to cook for about 45 seconds. Flip onto its other side to finish cooking, about 15 seconds. Transfer to a plate and cover with a clean kitchen towel. Repeat with the remaining batter.

Step 5

Roll each crêpe with 2 tablespoons strawberry mixture, then place on a serving platter. Pour the remaining strawberry mixture over the crêpes. Top with the Vanilla Whipped Cream and serve!

Step 6

In a stand mixer fitted with the whisk attachment, whip the cream, confectioners’ sugar, vanilla extract and vanilla bean seeds together to form soft peaks.