Classic French Crepes Beurre-Sucre (Butter and Sugar)

Recipe by Nose5775
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 3mins
SERVES: 1
UNITS: US

INGREDIENTS

Nutrition
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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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