Sweet Crêpes with Butter and Sugar

• 200g flour
• 2 eggs
• 400ml whole milk
• 1 tablespoon melted butter
• pinch of salt
• 1 tablespoon sugar
• butter for the pan
• sugar and lemon to serve

👨‍🍳 Step-by-step instructions

1. 1

   Mix flour, salt, and sugar. Add eggs and combine.

2. 2

   Gradually incorporate milk until the batter is smooth and lump-free. Let rest for 30 minutes.

3. 3

   Melt a small amount of butter in a hot non-stick pan.

4. 4

   Pour in a ladle of batter, tilting the pan to spread it very thin.

5. 5

   Cook for 1 minute until edges begin to lift. Flip and cook for another 30 seconds.

💡 Chef's tip

Resting the batter is essential to allow the gluten to relax and ensure a delicate, thin crêpe. Always discard the first crêpe—it helps you gauge the pan's temperature.

📝 Our take

The Breton crêpe is minimalism elevated to a dish: flour, egg, milk, brown butter. The secret is beurre noisette — taken to the point where it turns brown and smells of hazelnuts — which gives that soft caramel flavor you cannot get from regular butter. Resting the batter is mandatory, not optional.

🍷 Wine & food pairing

Breton demi-sec cider or a Sauternes for the more elegant version. In Spain, a very cold Manzanilla sherry works beautifully with the browned butter.

Suggested wine: Breton cider or orange juice