Crêpe Sucrées
“As kids, we took turns making and flipping crêpes while enjoying the delicious treats filled with preserves, chocolate, or sugar.”—Aminata Dia, Le French owner & chef
Ingredients
- 5 eggs (lightly beaten)
- 2 c. whole milk
- 2 Tbsp. melted butter
- 1 c. All-purpose flour
- 1 Tbsp. sugar
- ¼ tsp. salt
- 1 Tbsp. vanilla extract
- 1 tsp. lemon zest
Directions
- In a large bowl, whisk together milk and flour until smooth. Then add eggs, melted butter, sugar, salt, and lemon zest until smooth.
- Heat a medium-sized skillet or crêpe pan over medium heat. Grease the pan with a small amount of butter and using a small ladle, spoon about 4 oz. of crêpe batter into the hot pan, tilting the pan so that the bottom surface is evenly coated. Cook over medium heat, 1–2 minutes on a side or until the crêpe is golden brown. Flip the crêpe to cook the second side for another 1-2 mins.
- Serve the crêpe immediately, filled with your favorite preserves, syrup with fresh fruits, or granulated sugar sprinkled inside the crêpe before folding it.