Butter and sugar crepes
Indulge in the delicate simplicity of butter and sugar crepes made with all-purpose white wheat flour, creamy butter, a hint of sugar, and a touch of salt. Perfectly blended with milk and a fresh egg, these crepes are a deliciously light and versatile base for sweet or savory fillings. Easy to make and elegantly delightful, they are ideal for breakfast, brunch, or dessert. Try this classic recipe for a taste of Paris in your own kitchen!
- 19 Apr 2025
- Cook time 5 min
- Prep time 5 min
- 6 Servings
- 5 Ingredients
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.
Ingredients:
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.
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 80 grams |
| Energy | |
| Calories 190kcal | 9% |
| Protein | |
| Protein 5g | 4% |
| Carbohydrates | |
| Carbohydrates 18g | 5% |
| Fiber 0.62g | 2% |
| Sugar 2.47g | 2% |
| Fat | |
| Fat 10g | 12% |
| Saturated 5g | 18% |
| Cholesterol 70mg | - |
| Vitamins | |
| Vitamin A 130ug | 14% |
| Choline 45mg | 8% |
| Vitamin B1 0.09mg | 8% |
| Vitamin B2 0.10mg | 8% |
| Vitamin B3 0.38mg | 2% |
| Vitamin B6 0.05mg | 3% |
| Vitamin B9 14ug | 3% |
| Vitamin B12 0.33ug | 14% |
| Vitamin C 0.08mg | 0% |
| Vitamin E 0.13mg | 1% |
| Vitamin K 0.88ug | 1% |
| Minerals | |
| Calcium, Ca 66mg | 5% |
| Copper, Cu 0.05mg | 5% |
| Iron, Fe 0.43mg | 4% |
| Magnesium, Mg 14mg | 3% |
| Phosphorus, P 90mg | 7% |
| Potassium, K 110mg | 3% |
| Selenium, Se 8ug | 15% |
| Sodium, Na 130mg | 9% |
| Zinc, Zn 0.55mg | 5% |
| Water | |
| Water 50g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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