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French Crepes Sucrees
Thin sweet French crêpes with butter, sugar and lemon — eaten warm from the pan.
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30 minPrep🔥
15 minCook🍽️
4Serves📊
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Ingredients
- 200g flour
- 3 eggs
- 500ml milk
- 2 tbsp sugar
- Pinch salt
- 60g butter melted, plus extra for frying
- Lemon, sugar to serve
Instructions
- Whisk all batter ingredients; rest 30 min.
- Heat a non-stick pan over medium heat with a little butter.
- Pour a thin ladle of batter; swirl to coat.
- Cook 1 min until edges lift; flip; cook 30 sec.
- Stack with greaseproof.
- Eat with lemon and sugar, or chocolate spread.
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Tara’s tips
- Rest the batter — gives tender crêpes.
- Thin is the goal — pour quickly.
Serving suggestions
- Lovely with maple syrup or jam.
Storage & reheating
Cooked crêpes freeze with paper between.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Crêpe vs galette?
Crêpe is sweet (wheat flour); galette is savoury (buckwheat flour).
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