Brown butter crepes with French vanilla ice cream and cherry compote

Brown the butter in the crepe pan over medium to high heat, which also seasons the pan, six to seven minutes; pour into a container.

Wipe the pan and leave it on low heat.

Whisk the egg, sugar (reserving half for the cherries), a pinch of salt and vanilla extract to combine and dissolve the sugar a little.

Add the milk, flour and brown butter with its caramelized milk solids; whisk until the lumps are just disappearing -- do not overmix.

Cover and rest the batter at room temperature, about 45 minutes to an hour.

Heat a small pan over medium to high heat. Pit the cherries, keeping them whole, and add them with their juice.

Add the reserved sugar and, optionally, a tiny bit of cornstarch for a sticky, glazed texture; add a little water if there is not enough liquid.

Turn the heat up and reduce until glazed, adjusting with water if too sticky or reducing more if too thin; set aside to cool.

Whisk the six egg yolks with sugar, a tiny pinch of salt and vanilla extract.

Bring the half milk, half cream to a simmer and temper it into the yolks a few ladles at a time, then pour in the rest and whisk.

Chill the base to about 35-36F, anything around 40F being acceptable; freeze about 30 minutes.

Heat the crepe pan over medium heat and wipe it with a little oil or butter on a paper towel.

Pour in batter, swirl to coat just the bottom, and let it set over a slight sizzle until it bubbles on the bottom and releases; repeat for all the crepes.

Churn the base in the ice cream machine until creamy; smear it against the sides and freeze about 45 minutes to set up.

Fold the crepes into triangles and bake at 450F for about five to seven minutes to crisp them.

Plate the crepes, add a dollop of ice cream and the cherries, and finish with powdered sugar.