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Le Chaudron recipe
Crêpes au sucre
Sugar crêpes
⏱ 40 minServes 6Easy320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
250 g (9 oz)all-purpose flour
4whole eggs
500 ml (2 cups)whole milk
50 g (2 oz)melted unsalted butter
2 tbspsuperfine sugarfor the batter
1 pinchfleur de sel (flaky sea salt)
1 tspvanilla extract- 100 g (3½ oz)superfine sugarfor sprinkling
- 250 g (9 oz) all-purpose flour
- 4 whole eggs
- 500 ml (2 cups) whole milk
- 50 g (2 oz) melted unsalted butter
- 2 tbsp superfine sugar for the batter
- 1 pinch fleur de sel (flaky sea salt)
- 1 tsp vanilla extract
- 100 g (3½ oz) superfine sugar for sprinkling
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Sift the flour into the bowl, make a well in the center and crack in the eggs with the sugar and fleur de sel.
- Whisk from the center outward, adding the milk gradually to avoid lumps.
- Whisk in the cooled melted butter and vanilla extract until the batter is perfectly smooth.
- Rest the batter 1 hour in the fridge so the gluten relaxes and the crêpes come out thin.
- Lightly brush the pan with butter, heat over high heat, then pour in a ladle of batter, tilting the pan to spread it.
- Cook each crêpe 1 minute per side, flipping gently with a spatula, then stack on a warm plate.
- Sprinkle each crêpe with sugar, fold into quarters and serve hot right away.
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