So to quick off our tour of French creperies (crepes are a favorite at Art of the Home, so we know we’ll be visiting and re-visting a few), we chose the traditional “galette complète” (buckwheat savory crepe with butter, ham, gruyère, and egg):
And for dessert, a childhood favorite “crêpe beurre-sucre”. The crêpe beurre-sucre is one of the simplest, yet classic, dessert crepes of any French creperie’s menu. It is traditionally prepared using salted butter. If you would like to make your own butter-sugar crepes, check our Art of the Home recipe below. Enjoy and bon appétit!
Crêpe Beurre-Sucre (Butter-Sugar Crepe)
by Art of the Home
Ingredients (for 1 crepe)
- 1/4 cup of crepe batter
- 1-2 teaspoon of salted butter
- 1 teaspoon of sugar
- Make crepe batter using Art of the Home crepe recipe.
- After you turn the crepe over (step 4 of Art of the Home crepe recipe), drop a few pieces of butter on top of the crepe. How much butter you use is a question of personal preference, as well as the size of your crepe pan. We typically put about 2 tsp – we don’t have butter-sugar crepe that often so when we do, we go for the full effect with excess melted sugary butter — perfect for dipping each tender bite of crepe in — so delicious!
- Wait for the butter to melt a little bit and then sprinkle sugar on top of the crepe. Within a few seconds, the sugar will partially dissolve. If you need to, reduce the heat to low to allow melting without overcooking the crepe.
- Fold twice in half to get a triangle (such as the one on the picture above).
- Enjoy warm!
Art of the Home Suggestions:
- Make-ahead: if you are unable to make your butter-sugar crepe as you go, you can make the crepes ahead and simply warm up your prepared crepes. Melt some butter in a pan under low heat. Place crepe on top, start with Step 2 above and voilà!
- Drink: serve with a bowl of cider (bolée de cidre) and you will feel like you are in Brittany!