Time 3m Yield 1 serving(s) Number Of Ingredients 3 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.
Yield Makes 4 servings Number Of Ingredients 5 Steps:
Reserve 1 tablespoon melted butter for brushing skillet. 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. 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. Brush each crêpe with 1 teaspoon butter and sprinkle with 1 teaspoon sugar, then fold twice to form a triangle. 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.
Time 15m Yield 8 Number Of Ingredients 5 Steps:
Mix brown sugar and sour cream until no lumps remain. Spoon mixture into crepes and top with sliced bananas. Fold the crepes decoratively and sprinkle with confectioners’ sugar.
Time 21m Yield 12 crepes, 12 serving(s) Number Of Ingredients 8 Steps:
Measure flour, sugar, baking powder, and salt into a bowl. Stir in remaining ingredients. Beat with whisk until smooth. For each crepe, lightly spray an 8" skillet, heat over medium low heat until pan is hot. Pour scant 1/4 cup batter into the skillet: immediately rotate pan until batter covers bottom. This should be pretty thin. Cook until light brown (it doesn’t take long), turn and lightly brown on other side. To keep crepes warm, put them in a shallow pan in the oven on low heat. While warm, spread with applesauce, strawberries, blueberries, whatever you like, roll up and sprinkle with powdered sugar. These can be made into dinner crepes as well. Just heat 2 cups asparagus with a can of cream of mushroom soup. Pour into crepes and roll up.
More about “butter sugar crepes recipes”
Time 20m Yield 8 Number Of Ingredients 6 Steps:
In large bowl, whisk together eggs, milk, melted butter, flour sugar and salt until smooth. Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter or oil applied with a brush or paper towel. Using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Serve immediately.
