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Butter-Sugar Crepes

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Butter-Sugar Crepes

Butter-Sugar Crepes

amanda

Equipment

  • Non-stick Crepe Pan

  • Electric Rotary Whisk

  • Silicone Spatula

  • Digital Kitchen Scale

  • Heavy-Duty Mixer with Paddle Attachment

  • Silicone Baking Mat

  • Stainless Steel Chef's Knife

  • Microplane Grater

  • Candy Thermometer (versatile tool)

  • Cookie Dough Holder

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

Instructions

1

Instruction 1

Reserve 1 tablespoon melted butter for brushing skillet.
2

Instruction 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

Instruction 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.
4

Instruction 4

Brush each crêpe with 1 teaspoon butter and sprinkle with 1 teaspoon sugar, then fold twice to form a triangle.
5

Instruction 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.
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