Classic French Crepes Beurre-Sucre (Butter And Sugar)

1. 1

   Amounts can be adjusted according to personal taste and the size of your crepes.

2. 2

   Cut the butter into little pieces.

3. 3

   Put 1-2 little pieces of butter into a skillet and put the crepe on top of them.

4. 4

   Scatter the rest of the little pieces of butter over the top of the crepe.

5. 5

   Let them melt a little.

6. 6

   Sprinkle the sugar over the melty butter.

7. 7

   After a few seconds, the sugar will be starting to melt into the butter a little bit but will still be somewhat granular.

8. 8

   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.

9. 9

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.