Wagyu Top Sirloin - includes 1

Ingredients

• 3 Tbsp unsalted butter
• 2 large eggs, at room temperature
• 1 cup buttermilk, at room temperature
• 1/4 cup water
• 1 cup flour
• 2 Tbsp sugar
• 1/8 tsp salt
• 1 Tbsp Frangelico
• 1 tsp vanilla extract
• Butter, for coating the pan

• 1 1/2 Tbsp unsalted butter
• 6 cups diced pears
• 1/3 cup light brown sugar
• 1/4 tsp cinnamon
• generous pinch of nutmeg

• 2 Tbsp unsalted butter
• 1/4 cup pure maple syrup
• 2 tbsp light brown sugar
• 1/8 tsp salt

For the crepes, cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes. Pour brown butter into a blender and let cool to room temperature. Add eggs, buttermilk, water, flour, sugar, salt, Frangelico, and vanilla; puree until mixture is smooth. Let batter rest in the refrigerator for 1 hour.

Heat a small (8 or 9-inch) nonstick pan over medium heat; lightly coat with butter. Add a scant 1/4 cup batter and swirl to completely cover bottom of pan. Cook until the top of the crepe looks dry and the edges start to lightly brown (about 1 to 2 minutes); loosen edges with a rubber spatula, then with your fingertips, and quickly flip. Cook for another 30 seconds, then slide crepe out of pan to cool on a wire rack. Repeat with remaining batter (coat pan with butter as needed).

For the filling, melt butter in a large skillet over medium heat; add pears, brown sugar, cinnamon, and nutmeg. Sauté until pears are tender and golden. Use a slotted spoon to remove pears from skillet to a bowl, reserving juices in skillet. For the glaze, add butter, maple syrup, brown sugar, and salt to skillet. Bring mixture to a boil over medium-high heat, stirring constantly; let boil for 2 minutes. Remove from heat and let glaze cool slightly.

To serve, fill crepes with pears and drizzle with maple butter glaze; dust with powdered sugar. Unfilled crepes can be stacked and stored in a plastic bag in the refrigerator up to 3 days. Store extra glaze in the refrigerator up to a week; warm briefly before serving.

Notes