butter-sugar crepes

[Guest guest]

butter-sugar crepes

7 tablespoons unsalted butter, melted and cooled, divided

1 cup whole milk

1 cup all-purpose flour

2 large eggs

6 tablespoons sugar, divided

 

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.