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 […]
Scale This Recipe
Servings
Ingredients
Units
TO COOK THE CREPES
0.5 ounce
melted butter
FOR THE BATTER
1 cup
all-purpose , — 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
1
In a bowl, combine dry ingredients (sieved flour, sugar and salt), and make a well by digging out the center.
2
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 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.
3
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.
4
Pour 1 ½ ounces of 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.
5
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...
This recipe is one of 320 in the OCS library — structured into 38 courses through the OCRS™ learning system. Pick a course and learn the technique behind it.
Watch your eggs closely near the end — a few extra seconds is the difference between silky and overcooked. You'll find techniques like this one across our full course library.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
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