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How to Make Crêpe Sucrée | French Sweet Crepe

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Recipe Information

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Video-Specific Recipe

Crêpe Sucrée

Cultural Context

Originating from France, crêpes are thin pancakes that can be filled with a variety of sweet or savory fillings. Traditionally enjoyed as a dessert or breakfast, crêpes sucrées are often served with sweet toppings like fruits, chocolate, and whipped cream. This delightful dish has become popular worldwide, with many variations reflecting local tastes and ingredients.

FrenchFRdessert
45 min
medium
6 servings
Servings4
1 cup all-purpose flour
2 large eggs
1/4 teaspoon salt
1 cup whole milk
2 tablespoons sugar
1 teaspoon vanilla extract
2 tablespoons melted butter
as needed oil
2 tablespoons butter

Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine is often less expensive.

whipped cream

🥗Healthier: Greek yogurt

💰Cheaper: canned whipped topping

Greek yogurt is lower in calories and adds protein.

chocolate sauce

🥗Healthier: dark chocolate

💰Cheaper: chocolate syrup

Dark chocolate is a healthier option with less sugar.

fresh fruits

🥗Healthier: frozen fruits

💰Cheaper: canned fruits

Frozen fruits can be more affordable and have a longer shelf life.

1

Place plain flour in a mixing bowl.

2

Pour in the beaten egg.

3

Add cooking salt.

4

Pour in whole milk.

5

Add custard sugar.

6

Pour in vanilla essence.

7

Melt the spread and add it to the mixture.

8

Stir the mixture and pour it through a sieve, then set aside.

9

Grease a frying pan with oil.

10

Add a bit of butter to the pan and heat it up.

11

Pour the batter into the pan and cook both sides.

Cooking Techniques

mixingcooking

Equipment Needed

mixing bowlwhisknon-stick skilletspatulaladlemeasuring cups

Spice Level:

🌶️🌶️🌶️

Dietary

vegetarian

Allergens

milkeggswheat

Also Known As

Sweet CrêpeFrench Crêpe
Local Name: Crêpe Sucrée

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