Butter-Sugar Crepes
Classic French-style crepes sweetened with sugar and enriched with butter. These delicate pancakes are folded into triangles and caramelized for a crispy, golden finish.
Ingredients
- •7 tablespoons unsalted butter, melted and cooled, divided
- •1 cup whole milk
- •1 cup all-purpose flour
- •2 large eggs
- •6 tablespoons sugar
- •divided
Cooking Instructions
- 1.
Reserve 1 tablespoon melted butter for brushing skillet.
1 min
- 2.
Blend milk, flour, eggs, 2 tablespoons sugar, 2 tablespoons butter, and 1/4 teaspoon salt in a blender until smooth, then chill, covered, 30 minutes.
32 min
- 3.
Lightly brush a 10-inch nonstick skillet with some of reserved butter and heat over medium heat until hot. Pour in 1/4 cup batter, immediately tilting and rotating skillet to coat bottom, and cook crêpe, turning once, until just set and golden, about 1 minute total. Transfer to a plate. Make 7 more crêpes, stacking them.
16 min
- 4.
Brush each crêpe with 1 teaspoon butter and sprinkle with 1 teaspoon sugar, then fold twice to form a triangle.
5 min
- 5.
Heat 2 teaspoons each of butter and sugar with a pinch of salt in skillet until sugar has dissolved, then cook 4 crêpes, turning once, until golden brown. Repeat with remaining butter, sugar, and crêpes.
10 min