Classic French Crêpes with Butter and Sugar

Ingredients

• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 2 large eggs 2 large eggs
• 1 1/4 cups (300ml) milk 1 1/4 cups (300ml) milk
• 2 tablespoons sugar 2 tablespoons sugar
• 2 tablespoons unsalted butter, melted 2 tablespoons unsalted butter, melted
• Pinch of salt Pinch of salt
• Butter, for spreading Butter, for spreading
• Sugar, for sprinkling Sugar, for sprinkling

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 7g, 4g
• Carbohydrates (total, sugars): 23g, 6g
• Protein: 6g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, whisk together the flour, sugar, and salt.
2. 2.
   In a separate bowl, beat the eggs and then gradually whisk in the milk until well combined.
3. 3.
   Slowly pour the egg and milk mixture into the flour mixture, whisking constantly until a smooth batter forms.
4. 4.
   Stir in the melted butter and let the batter rest for 30 minutes at room temperature.
5. 5.
   Heat a non-stick skillet or crêpe pan over medium heat and lightly grease with butter.
6. 6.
   Pour a small ladleful of batter into the pan, swirling it around to evenly coat the bottom.
7. 7.
   Cook the crêpe for about 1-2 minutes, until the edges start to turn golden and the surface appears set.
8. 8.
   Flip the crêpe using a spatula and cook for an additional 1-2 minutes on the other side.
9. 9.
   Transfer the cooked crêpe to a plate and repeat the process with the remaining batter.
10. 10.
    Spread each crêpe generously with butter and sprinkle with sugar.
11. 11.
    Roll up the crêpes or fold them into quarters and serve warm.

Treat your ingredients with care...

• Flour — Use all-purpose flour for the best texture and consistency in the crêpes.
• Eggs — Make sure the eggs are at room temperature before adding them to the batter for better incorporation.
• Milk — Whole milk works best for a richer flavor, but you can use low-fat milk if desired.
• Butter — Melt the butter and let it cool slightly before adding it to the batter to prevent it from cooking the eggs.

Tips & Tricks

• To achieve thin and lacy crêpes, use a non-stick skillet or crêpe pan and spread the batter thinly.
• Swirling the pan immediately after pouring the batter helps to create an even and thin crêpe.
• Adjust the heat as needed to prevent the crêpes from browning too quickly.
• Serve the crêpes warm to fully enjoy their delicate texture.
• Experiment with different fillings such as Nutella, fresh fruits, or whipped cream for variety.

Serving advice

Serve the Crêpes beurre sucre warm, either rolled up or folded into quarters. Dust them with a sprinkle of powdered sugar for an extra touch of sweetness. They can be enjoyed as a delightful breakfast, a light dessert, or a special treat for any occasion.

Presentation advice

Arrange the crêpes on a platter, overlapping slightly, to showcase their delicate appearance. Garnish with a dusting of powdered sugar and a few fresh berries for an elegant touch. Serve with a side of whipped cream or a scoop of vanilla ice cream for a more indulgent presentation.