Skillet Crêpes with Butter and Sugar
Thin, tender stovetop crêpes cooked in butter and finished with a light dusting of sugar. Simple, delicate, and ready for folding or rolling.
- Total
- 40 min
- Prep 10 · Cook 20 · Rest 10
- Serves
- 1
- Difficulty
- Easy
You'll practice: Whisking · Folding
- Sweet
- Stovetop
Instructions
-
In a mixing bowl, whisk 150 g flour, 3 eggs, 1 pinch salt, and 2 tbsp sugar until smooth. Gradually pour in 350 ml milk while whisking to form a thin, lump-free batter.
~5 min
Whisking the batter smooth prevents lumps, and gradually adding milk controls the consistency so the crêpes stay thin and tender.
Whisking Whisk in a circular motion, scraping the sides, until the batter is smooth and lump-free. Over-whisking can develop gluten, making crêpes tough.
-
Let the batter rest at room temperature for 10 minutes so the flour hydrates and the crêpes cook more tenderly.
~10 min
Resting the batter allows the flour to hydrate and gluten to relax, making the crêpes more tender and less likely to tear.
-
Melt 40 g butter in a small pan or in the skillet over low heat, then pour it into a small bowl. Brush or spoon a little melted butter into the non-stick skillet and set it over medium heat.
~3 min
Melting butter over low heat prevents burning, and brushing the skillet ensures the crêpes release easily and cook evenly.
-
Pour about 60 ml batter into the skillet and immediately swirl the pan to spread it into a thin, even layer. Cook for 1 to 2 minutes until the edges look dry and the underside is lightly golden.
~2 min
Swirling immediately spreads the batter thinly before it sets, and cooking until the edges dry ensures the crêpe holds together.
-
Flip the crêpe with a spatula and cook for 30 to 60 seconds more until just set. Slide it onto a plate and repeat with the remaining batter, adding a little melted butter to the pan between crêpes.
~15 min
The brief second side sets the eggs without overbrowning, and adding butter between crêpes prevents sticking and adds flavor.
-
Sprinkle the warm crêpes with a little extra sugar if you like, fold or roll them, and serve right away.
~2 min
Folding Fold gently by lifting the edge and turning it over, or roll loosely. Avoid pressing down, which can crush the delicate crêpes.