Classic French Crepes Beurre Sucre Butter And Sugar Recipes

CLASSIC FRENCH CREPES (BASIC CREPES)

Steps:

• Place the milk and eggs in a jug/bowl. Whisk to combine (you should have about 2 cups of liquid).
• Add the oil or butter and whisk it in.
• Place the flour, salt and sugar in a large bowl.
• Add about ¾ - 1 cup of the liquid and mix gently to form a smooth paste. This should not take more than a few seconds. Take care not to over-mix.
• Add the rest of the liquid and mix to form a smooth, watery batter.
• Cover the batter and let it rest for at least 20 - 30 minutes. The batter can be kept in the fridge overnight as well (or upto 2 days)
• Add the ingredients into the blender. Add the flour last. Blend for a few seconds until you have a smooth batter. You can use a stick blender as well for this purpose.
• Cover the batter and let it rest for at least 20 - 30 minutes. The batter can be kept in the fridge overnight as well (or upto 2 days)
• Preheat a 10 inch non-stick pan over medium heat.
• Brush a layer of butter on the heated pan. I used a silicone brush, but you can use a butter soaked paper towel or cloth as well.
• Always mix the batter first, before you make each crepe. This is to make sure the batter is uniformly mixed.
• Pour ¼ cup of the batter into the hot pan, and swirl to coat the bottom of the pan. Swirl and spread the batter along the edge of the pan first and then fill the middle with the remaining crepe batter. Make sure the batter is as evenly spread as possible.
• Place the pan back on the heat to let the crepe cook.
• For extra soft crepes - cook the crepes only until they are just set at the surface (about 30 seconds) and there's no browning on the edges. You can flip over the crepe gently, and cook for a few seconds on the other side (optional), or remove the crepe from pan and place it on a plate.
• For classic crepes - cook the crepes until the edges are starting to brown become a little crisp (about 40 seconds). Flip the crepes over and cook for a further 10 - 15 seconds on the other side until the crepes have caramelized spots.
• Repeat until all the batter is used up (remember to mix the batter each time).
• Stack the cooked crepes on a plate or wire rack.
• If the crepes are no longer warm when you're ready to serve them, place another plate over your stack of crepes and microwave for about 30 seconds until the crepes are warm. Then remove the second plate quickly so that the crepes don't become soggy with steam/moisture.
• Serve the crepes with any kind of filling you like. Or you can follow the steps below for lemon and sugar crepes.
• Place a crepe on a plate or flat surface.
• Sprinkle about 1 tsp of sugar over one half of the crepe and fold over in half. Then fold over one more time into quarters. Repeat with all the crepes.
• Serve the French crepes with fresh lemon slices (that can be squeezed over the crepes before eating), and whipped cream.

FRENCH CREPES

Steps:

• Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and serve hot.

CLASSIC FRENCH CREPES BEURRE-SUCRE (BUTTER AND SUGAR)

Steps:

• Amounts can be adjusted according to personal taste and the size of your crepes.
• Cut the butter into little pieces.
• Put 1-2 little pieces of butter into a skillet and put the crepe on top of them.
• Scatter the rest of the little pieces of butter over the top of the crepe.
• Let them melt a little.
• Sprinkle the sugar over the melty butter.
• After a few seconds, the sugar will be starting to melt into the butter a little bit but will still be somewhat granular.
• Fold the left third of the crepe over the middle, then fold the right third over that, and let the folded crepe heat in the pan for a few more seconds.
• Remove the crepe from the pan and eat it hot-- the sugar should be mostly melted into the butter, with a hint of pleasantly grainy sugariness at moments.