Crepes au Sucre
Crepes au Sucre, or "Crepes with Sugar," are a delightful and simple French treat. This classic dessert features soft, thin crepes generously sprinkled with sugar and sometimes folded over, making it a favorite in French homes and bistros alike. Often served with a squeeze of lemon or a drizzle of butter, these crepes are versatile and can be customized with additional fillings or toppings such as jam, chocolate, or whipped cream. Perfect for breakfast, dessert, or an afternoon snack, Crepes au Sucre are easy to prepare and sure to impress.
Servings: 10 crepes
Calories: 180kcal
Ingredients
TO COOK THE CREPES
- 0.5 ounce melted butter
FOR THE BATTER
- 1 cup all-purpose flour, sieved
- 2 tablespoons sugar
- 0.13 teaspoon salt = 1 big pinch
- 1 cup milk
- 0.25 cup cold water
- 2 medium eggs
- 1 ounce melted butter, melted
FOR THE PAN(S)
- 2 8-inch crepes pan
- 2 teaspoons rock salt
- 1 potato slice or ½ baby potato
Instructions
- In a bowl, combine dry ingredients (sieved flour, sugar and salt), and make a well by digging out the center.
- In a separate bowl, beat the eggs and whisk in the milk. Whisk the ingredients together by gradually pouring the liquid into the well. Whisk in a circular motion from the center to the outside of the bowl. Mix all the ingredients until the batter is smooth and no lumps remain. Add the water and vanilla and check that the consistency of the batter is neither too runny nor too thick. If it is lumpy, you can pass it through a strainer or a fine sieve. Whisk in the hot melted butter. This batter has the advantage of not requiring any time to stand.
- A non-stick crepe pan is preferable for cooking. I recommend the heavy steel pans from The Buyer which are the pans used by most of chefs in France. Heat the pans with the rock salt for 3 minutes on medium heat, and rub the bottom with a paper towel or a rag. Discard the salt and wipe them. Melt remaining butter, fork the slice of potato and use the potato as a brush to butter the pan; this will allow you to avoid burning your pan.
- Pour 1 ½ ounces of batter into a hot pan and tilt using a circular motion to coat the bottom evenly. After 1-2 minutes, lift an edge of the crepe with a spatula to see if it is browning. When the underside has begun to brown, flip the crepe and cook the other side until it is also brown, about 1 minute. Place on plate and sprinkle with sugar.
- Repeat last three steps to cook the remaining crepes. You can eat the crepes with sugar or a filling of your choice. Nutella, honey, jams...
Notes
For crepes as an entree, do not put sugar in the batter.
Cooking Tips for Crepes au Sucre:
- Rest the Batter: Let your batter rest for at least 15 minutes before cooking. This helps the flour hydrate fully, leading to smoother crepes with better texture.
- Proper Pan Temperature: Make sure the pan is hot enough, but not too hot, before adding the batter. This will prevent the crepes from sticking or burning. Medium heat works best.
- Thin Batter: If your batter is too thick, you can add a little extra water or milk to thin it out. This ensures the crepes are nice and thin.
- Topping Variations: Besides sugar, you can try adding a sprinkle of cinnamon, nutmeg, or even drizzle with melted chocolate for an extra indulgent treat.
- For the perfect Crepes au Sucre, consider using the De Buyer Blue Steel Crepe Pan. It offers excellent heat distribution, ensuring evenly cooked crepes every time. You can find it here for more details and purchase options.
Let these tips guide you to perfect, light, and delicious Crepes au Sucre!
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