Classic French Crepes Beurre-Sucre (Butter and Sugar)
"This is the classic French dessert or snack crepe. Sure, you can fill dessert crepes with all sorts of jams and mousses, but, simple as this is, it's simply delicious. You can get these at crepe stands on Paris street corners. (Preparation time I've listed does not include cooking the crepes)."
- Ready In:
- 3mins
- Ingredients:
- 3
- Serves:
-
1
ingredients
- 1 french crepe (I used Basic Whole Wheat French Crepes)
- 1 teaspoon butter
- 1 teaspoon sugar
directions
- 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.
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Reviews
-
I had leftover crepe batter from savory crepes, but ran out of filling and so decided to give this recipe a try for dessert. The ingredients are so simple, but WOW... if the results aren't fantastic. I used Recipe#423504 which is a great base recipe for both savory and sweet crepes. Thanks, Nose. -
So simple, so good. I used Basic Whole Wheat French Crepes recipe #102058 as suggested. Easy (so long as you've got the crepes on-hand) and a yummy little snack. Better than cookies or chips, that's for sure! I think that your words in step 9 sum it up well - sugar melted into the butter with "a hint of pleasantly grainy sugariness at moments." Thanks, Snowy. I'm still licking my lips. :)
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I live in Los Angeles, and there are really great farmer's markets here, and corner stores featuring foods of many nations. I try to take advantage of these resources by using fresh seasonal produce and trying foods from different cultures. I don't exactly have the problem of not being able to find exotic ingredients; more often, I see things in the local stores (lotus root! passionfruit! chayote!) that turn out to be delicious when I finally learn how to prepare them. Interested in expanding my repertoire of techniques and cuisines, I finally took up my sister - Recipezaar member Roosie - on her recommendation to visit this site. I hear our parents use it too sometimes, but they don't seem to have figured out how to write reviews. My culinary pet peeve is when people stir rice while it's cooking, thereby making it gummy.
