Butter and sugar crepes
Butter and sugar crepes are thin, tender French-style pancakes, lightly sweetened and perfect for a variety of fillings. This easy recipe involves making a smooth batter, resting it, and cooking the crepes until golden brown.
Cook time 5 min
Prep time 5 min
Ingredients:
1 cup all-purpose white wheat flour1/4 cup butter
1/2 tsp sugar
1/4 tsp salt
1 cup milk (2% fat)
1 egg
Butter and sugar crepes are a delightful French-inspired treat that can be enjoyed for breakfast, brunch, or dessert. They are thin, tender, and perfectly sweet, making them a versatile base for various fillings and toppings. Whether you're a seasoned cook or a beginner in the kitchen, this simple yet delicious recipe will impress your family and friends.
Instructions:
- In a large mixing bowl, combine 1 cup of all-purpose flour, 1/2 teaspoon of sugar, and 1/4 teaspoon of salt.
- In another bowl, whisk together 1 cup of milk, 1 egg, and the melted 1/4 cup of butter until well combined.
- Gradually add the wet ingredients to the dry ingredients, whisking continuously to avoid lumps. Mix until you have a smooth batter.
- Cover the bowl with plastic wrap or a clean kitchen towel, and let the batter rest for at least 30 minutes at room temperature. This helps the flour fully absorb the liquid, resulting in more tender crepes.
- Preheat a non-stick skillet or crepe pan over medium heat. Lightly grease the pan with a small amount of butter or oil. You can use a paper towel to evenly spread it.
- Pour about 1/4 cup of batter into the hot pan, tilting the pan in a circular motion so the batter coats the surface evenly.
- Cook for about 1-2 minutes until the edges begin to lift and the bottom is lightly browned.
- Carefully flip the crepe using a spatula, and cook for an additional 1 minute on the other side until lightly browned.
- Transfer the cooked crepe to a plate and cover with a clean kitchen towel to keep warm.
- Repeat the process with the remaining batter, ensuring you lightly grease the pan between crepes if necessary.
- Serve the crepes warm. You can sprinkle additional sugar on top or fill them with your favorite fillings such as fresh fruits, jams, or Nutella.
Your butter and sugar crepes are now ready to be served! These delicate, golden-brown crepes make an excellent base for a variety of toppings, from fresh fruit and whipped cream to chocolate sauce or a sprinkle of powdered sugar. Enjoy these crepes warm, and share them with your loved ones for a sweet and satisfying meal.
Butter and sugar crepes FAQ:
Each crepe should be cooked for about 1-2 minutes on the first side until the edges lift and the bottom is lightly browned, then flipped and cooked for an additional 1 minute on the second side.
Crepes are done when the edges are slightly curled and the bottom is golden brown. The top should look set without any wet batter remaining.
A 10-inch to 12-inch non-stick skillet or crepe pan works best for making crepes, allowing enough space to easily swirl the batter for even coverage.
Yes, you can substitute whole wheat flour for all-purpose flour, almond milk for regular milk, or a dairy-free butter alternative instead of regular butter, though this may alter the flavor and texture slightly.
Store leftover crepes in an airtight container in the refrigerator for up to 2-3 days. For longer storage, consider freezing them with layers of parchment paper between each crepe.
Cooking Tips:
- Ensure all ingredients are at room temperature before starting, as this will help the batter mix more smoothly.
- To achieve the perfect crepe texture, let the batter rest for at least 30 minutes to allow the flour to fully absorb the liquid.
- Use a non-stick skillet or crepe pan to prevent sticking and to make flipping easier.
- Lightly butter the pan before cooking each crepe to enhance flavor and prevent tearing.
- Pour just enough batter to cover the bottom of the pan, swirling it around to create an even, thin layer.
- Cook the crepe until the edges start to lift and the bottom is lightly browned, then gently flip using a spatula or your fingers.
- Keep cooked crepes warm in a low oven (about 200°F or 93°C) while you finish cooking the rest of the batch.
Nutrition Facts
6 ServingsCalories 190kcal
Protein 5g
Carbohydrates 18g
Fiber 0.62g
Sugar 2.47g
Fat 10g
More recipes
Shrimp provencal with basil and tomatoes
Delicious shrimp in a rich tomato and basil sauce.
05 May 2026Creamy french-style chicken with bacon
Rich and creamy chicken thighs with bacon and vegetables.
05 May 2026Gluten-free raspberry and lime friands
Light and zesty gluten-free friands with raspberries and lime.
05 May 2026