Butter-Sugar Crepes
Serves: 2
Cierra Adams
1 January 1970
Based on User reviews:
44
Spice
57
Sweetness
51
Sourness
40
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Reserve 1 tablespoon melted butter for brushing skillet
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
3
Lightly brush a 10-inch nonstick skillet with some of reserved butter and heat over medium heat until hot
4
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
5
Transfer to a plate
6
Make 7 more crêpes, stacking them
7
Brush each crêpe with 1 teaspoon butter and sprinkle with 1 teaspoon sugar, then fold twice to form a triangle
8
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
9
Repeat with remaining butter, sugar, and crêpes
10
Reserve 1 tablespoon melted butter for brushing skillet
11
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
12
Lightly brush a 10-inch nonstick skillet with some of reserved butter and heat over medium heat until hot
13
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
14
Transfer to a plate
15
Make 7 more crêpes, stacking them
16
Brush each crêpe with 1 teaspoon butter and sprinkle with 1 teaspoon sugar, then fold twice to form a triangle
17
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
18
Repeat with remaining butter, sugar, and crêpes